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Clean Eating Comfort Food - Baked Ziti with Veggies



This baked ziti recipe can easily be prepped in advance and baked just before dinner (just factor in a bit of extra baking time as the dish will take a bit longer to heat, given it’ll be cold from the refrigerator). It also tastes delicious reheated for a quick lunch!

What you need:
  • 4 oz. dry whole wheat ziti (or penne) pasta

  • 2 tsp. olive oil

  • 1 medium red onion chopped

  • 2 cloves garlic finely chopped

  • 2 medium tomatoes chopped

  • 2 cups chopped summer squash

  • 1 cup chopped zucchini

  • ¼ cup finely chopped basil leaves

  • ½ tsp. sea salt (or Himalayan salt)

  • ¼ tsp. ground black pepper

  • 1 dash crushed red pepper flakes (optional)

  • ¾ cup part-skim Mozzarella cheese divided use

  • ¼ cup grated Parmesan cheese

  • 1½ cup part-skim ricotta cheese

  • Nonstick cooking spray

What you do:
  1. Cook ziti according to package directions; drain. Set aside.

  1. Preheat oven to 375º F.

  2. Heat oil in a large nonstick skillet over medium-high heat.

  3. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

  4. Add garlic; cook, stirring frequently, for 1 minute.

  5. Add tomatoes, summer squash, and zucchini; cook, stirring frequently, for 3 to 4 minutes.

  6. Combine onion mixture, pasta, basil, salt, pepper, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well. Place in a 2½ to 3-quart casserole that is lightly coated with spray.

  7. Top evenly with remaining ¼ cup mozzarella cheese. Bake, covered with aluminum foil, for 35 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly.

Portion Fix Containers 1 Green - ½ Red - 1 Yellow - 1 Blue - ½ tsp.


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