Recipe of Ultimate Baked ziti and summer vegggies

Baked ziti and summer vegggies. My veggies let out a little too much liquid after baking which was a little embarrassing with all my guests watching as I drained, not sure why so much came out. we drained and then ate it. I did sauté the veggies a little longer than the recipe called for, but they were still firm and not mushy after baking. We lightened up the usual baked pasta with loads of in-season squash and tomatoes—this is a delicious way to use up your farmers' market haul.

Pasta casseroles are one of the best go-to dishes for easy weeknight meals. Combine ricotta, remaining salt, and egg, and stir into pasta mixture. Watch how to make vegetarian baked ziti in this short recipe video!

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, baked ziti and summer vegggies. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Baked ziti and summer vegggies is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Baked ziti and summer vegggies is something which I have loved my whole life. They are fine and they look wonderful.

My veggies let out a little too much liquid after baking which was a little embarrassing with all my guests watching as I drained, not sure why so much came out. we drained and then ate it. I did sauté the veggies a little longer than the recipe called for, but they were still firm and not mushy after baking. We lightened up the usual baked pasta with loads of in-season squash and tomatoes—this is a delicious way to use up your farmers' market haul.

To begin with this particular recipe, we must first prepare a few components. You can cook baked ziti and summer vegggies using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Baked ziti and summer vegggies:

1. Make ready 4 oz of uncooked ziti.
2. Take 1 tbsp of olive oil.
3. Take 2 cup of chopped yellow squash.
4. Make ready 1 cup of chopped zucchini.
5. Get 2 cup of chopped tomatoes.
6. Prepare 1/2 cup of chopped onion.
7. Get 2 clove of garlic, minced.
8. Prepare 1 cup of shredded mozzerella.
9. Take 1 tbsp of basil.
10. Prepare 2 tsp of oregano.
11. Prepare 3/4 tsp of salt.
12. Prepare 1 tsp of 1/8 crushed red pepper.
13. Get 1/4 cup of part-skim ricotta cheese.
14. Prepare 1 large of egg slightly beaten.

This recipe is a lightened-up, meatless version of classic Italian baked ziti. Add some pops of color to this simple baked ziti using summer veggies like tomatoes, squash, and zucchini. This baked ziti casserole is loaded with fresh summer vegetables. With so many veggies, less pasta is needed.

Instructions to make Baked ziti and summer vegggies:

1. cook pasta and drain.
2. preheat oven to 400.
3. heat oil in large skillet and add squash, zucchini, and onion, saute for 5 min. add tomato and garlic, saute 3 min. remove from heat, stir in pasta and 1/2 cup mozzerella, herbs and 1/2 tsp salt and pepper..
4. combine ricotta and egg.and stir into pasta mixture. spoon into sprayed glass or ceramic dish. sprinke with rest or mozzerella. bake foe 15 min or until bubbly..

Part-skim cheese thickened with egg holds everything together. The veggies got a few minutes on the stove top to soften up just a bit. Then, the veggie mixture was tossed with some cooked pasta, a bit of part-skim mozzarella cheese, some fresh basil, and a dash of oregano. Let the beach trip countdown begin! I was pretty excited to come across this recipe in Cooking Light because many of the ingredients I had growing in my garden – zucchini, eggplant, tomatoes, basil, and oregano.. . { I've adapted the ingredients slightly from the original Cooking Light recipe.

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