October 20, 2011

Week 51, Recipe 1: Baked Pasta with Veggies

Not a great pic but this was yummy!


NOTES
  • Modified from Cooking Light
  • I doubled the recipe below to make a large 13x9 inch pan.
  • Make this ahead of time and refrigerate or freeze. I took mine out of the fridge and cooked it covered at 400 degrees for 20 minutes and then uncovered for about 5 minutes. If freezing, thaw in fridge overnight or put in your oven frozen in the morning and set the oven timer.
INGREDIENTS
  • 4 ounces uncooked ziti or penne
  • 1 tablespoon olive oil
  • 3 c. chopped zucchini and/or yellow squash
  • 1/2 cup chopped onion
  • 2 cups chopped tomato (used diced canned tomatoes if you don't have fresh)
  • 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup (2 ounces) part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • Cooking spray
DIRECTIONS
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat and add oil to pan. Satue squash and onion for 5 minutes then add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

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