Cheesy Baked Ziti with Garden Fresh Vegetables
Indulge in a comforting dish that blends the creamy richness of ricotta and mozzarella with the vibrant flavors of summer vegetables. This Cheesy Baked Ziti with Garden Fresh Vegetables is a delightful 40-minute meal, perfect for busy weeknights or casual gatherings. The combination of tender ziti pasta and sautéed fresh summer squash, zucchini, and tomatoes creates a colorful and delicious one-dish meal. For an even more delightful dining experience, pair it with a refreshing garden salad or garlic bread for a complete meal that is sure to please everyone at the table.
4
Servings
N/A
Calories
14
Ingredients
Ingredients
uncooked ziti pasta
4 ounces (uncooked)
olive oil
1 tablespoon (for sautéing)
chopped yellow squash
2 cups (fresh)
chopped zucchini
1 cup (fresh)
chopped onion
1/2 cup (fresh)
chopped tomatoes
2 cups (fresh)
garlic cloves
2 (minced)
shredded part-skim mozzarella cheese
4 ounces (divided)
chopped fresh basil
2 tablespoons (fresh)
chopped fresh oregano
2 teaspoons (fresh)
salt
3/4 teaspoon (divided)
crushed red pepper flakes
1/8 teaspoon (to taste)
part-skim ricotta cheese
2 ounces (fresh)
egg
1 (lightly beaten)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Cook the ziti pasta according to the package directions, omitting salt; drain and set aside.
3
In a large skillet over medium-high heat, add the olive oil. Once hot, add the chopped yellow squash, zucchini, and onion. Sauté for about 5 minutes until the vegetables are slightly tender.
4
Stir in the chopped tomatoes and minced garlic, cooking for an additional 3 minutes until the tomatoes soften and the garlic is fragrant. Remove the skillet from heat.
5
In a large mixing bowl, combine the sautéed vegetable mixture with the drained pasta, 1/2 cup of shredded mozzarella cheese, chopped basil, oregano, 1/2 teaspoon of salt, and crushed red pepper flakes. Mix well to combine all ingredients.
6
In a separate bowl, mix the ricotta cheese with the remaining 1/4 teaspoon of salt and the lightly beaten egg until well blended. Gently fold this ricotta mixture into the pasta and vegetable mixture until evenly distributed.
7
Spray an 8-inch square glass or ceramic baking dish with cooking spray. Spoon the pasta and vegetable mixture into the prepared dish, spreading it evenly.
8
Top with the remaining 1/2 cup of shredded mozzarella cheese.
9
Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden brown. Remove from oven and allow to cool for a few minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Cheesy Baked Ziti with Garden Fresh Vegetables.
How many servings does this recipe make?
This recipe makes 4 servings.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
How long does it take to bake the ziti?
The ziti should bake for 20-25 minutes.
What kind of pasta is used in this dish?
The recipe calls for 4 ounces of uncooked ziti pasta.
What fresh vegetables are included in the recipe?
The dish includes yellow squash, zucchini, onion, and tomatoes.
What types of cheese are required?
You will need shredded part-skim mozzarella cheese and part-skim ricotta cheese.
How much olive oil is used for sautéing?
One tablespoon of olive oil is used to sauté the vegetables.
What herbs are used for seasoning?
The recipe uses fresh chopped basil and fresh chopped oregano.
How many garlic cloves should be added?
Two minced garlic cloves are added to the vegetable mixture.
Is there any spice in this recipe?
Yes, it includes 1/8 teaspoon of crushed red pepper flakes to taste.
What is the total amount of salt used?
A total of 3/4 teaspoon of salt is used, divided between different steps.
Why is an egg included in the recipe?
One lightly beaten egg is mixed with the ricotta cheese to help bind the mixture.
What size baking dish is needed?
An 8-inch square glass or ceramic baking dish is recommended.
How do you prepare the baking dish?
Spray the baking dish with cooking spray before adding the pasta mixture.
Should the pasta water be salted?
The recipe suggests omitting salt when cooking the ziti pasta.
How long do you sauté the squash and zucchini?
Sauté the squash, zucchini, and onion for about 5 minutes until slightly tender.
When do you add the tomatoes and garlic?
Add them after the squash and zucchini have sautéed for 5 minutes, then cook for 3 more minutes.
How is the mozzarella divided in the recipe?
Use 1/2 cup of mozzarella inside the pasta mixture and the remaining 1/2 cup on top.
What should you do before serving the dish?
Allow the dish to cool for a few minutes after removing it from the oven.
Is this a good recipe for a weeknight?
Yes, it is a delightful 40-minute meal perfect for busy weeknights.
What are some suggested side dishes?
It pairs well with a refreshing garden salad or garlic bread.
How much yellow squash is required?
The recipe calls for 2 cups of chopped fresh yellow squash.
How much zucchini is needed?
You will need 1 cup of chopped fresh zucchini.
What is the role of the ricotta cheese?
The ricotta is mixed with salt and an egg, then folded into the pasta for creaminess.
How do you know the ziti is done baking?
It is done when the cheese is bubbly and golden brown.
Can I use dried herbs instead of fresh?
While the recipe specifies fresh basil and oregano, you could substitute dried, though flavor may vary.
How much ricotta cheese is used?
The recipe uses 2 ounces of part-skim ricotta cheese.
What tags are associated with this recipe?
Tags include baked ziti, vegetable casserole, one dish meal, comfort food, and summer vegetables.
What is the preparation for the tomatoes?
The tomatoes should be fresh and chopped into pieces.