Foody Friday: Baked Ziti with Summer Vegetables

Let’s celebrate fresh fruit and veggie month with a delicious, head & neck friendly recipe!

Fresh Fruit and Veggie Month

4 oz … Ziti
1 T … Olive oil
2 c … Yellow squash, chopped
1 c … Zucchini, chopped
1/2 c … Onions, chopped
2 c … Tomato, chopped
2 … Garlic cloves, minced
3/4 c … Mozzarella cheese, part-skim; shredded & divided
2 T … Basil, freshly chopped
2 T … Oregano, freshly chopped (or 2 tsp dry)
3/4 tsp … Red pepper flakes, crushed
1/2 c … Ricotta, fat-free
1 … Egg, large; lightly beaten

Cooking spray

Preheat oven to 400ºF.

Cook pasta according to package directions. Drain; put aside.

Heat a large skillet over medium-high heat. Add oil to the pan. Add squash, zucchini, and onions; saute 5 minutes. Add tomato and garlic, saute 3 minutes.

Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and red pepper flakes.

Combine ricotta, 1/4 teaspoon salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking pan coated with cooking spray ; sprinkle with remaining mozzarella.

Bake for 15 minutes or until bubbly and browned.