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:
Cook ziti according to package directions; drain. Set aside.
Preheat oven to 375º F.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add tomatoes, summer squash, and zucchini; cook, stirring frequently, for 3 to 4 minutes.
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.
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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