Baked Pasta & Summer Veggies

Ingredients

• 8 ounces uncooked whole wheat pasta (about ½ box)
• 1 tablespoon olive oil
• 1 onion, diced
• 1 medium yellow squash, chopped
• 1 medium zucchini, chopped
• 3 medium tomatoes, chopped
• 2 garlic cloves, minced
• 1½ cups shredded part-skim mozzarella cheese, divided
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• ¾ teaspoon salt, divided
• ¼ teaspoon crushed red pepper
• ½ cup part-skim ricotta cheese
• 1 large egg, lightly beaten
• Cooking spray

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Preheat oven to 400°F.
3. Heat a large skillet over medium-high heat. Once hot, add oil to pan. Once oil is shimmering, add onion; sauté until translucent, about 5 minutes. Add squash, zucchini, tomatoes, and garlic; sauté until softened, about 3 minutes. Remove from heat. Stir in pasta, 1 cup mozzarella, basil, oregano, ½ teaspoon salt, and crushed red pepper.
4. Combine ricotta, remaining ¼ teaspoon salt, and egg. Stir into pasta mixture. Spoon into an 9x13-inch glass or ceramic baking dish coated with cooking spray; sprinkle with remaining ½ cup mozzarella. Bake at 400°F for 15 minutes or until bubbly and browned.

Variations & Tips

• This recipe is traditionally made with ziti noodles; however, you can use whatever pasta shape you have. Choose whole wheat pasta if available.
• Use 2 teaspoons dried instead of fresh herbs (ratio is 3:1 fresh to dried herbs).
• Use any type of tomatoes you like: roma, beefsteak, cherry or ones from your garden!
• Substitute canned tomato sauce or canned diced tomatoes instead of fresh tomatoes.
• Substitute other veggies as you have them available: broccoli, peppers, spinach, carrots, mushrooms.
• Substitute the ricotta cheese with equal parts low fat cottage cheese or Greek yogurt.
• Add leftover cooked chicken or canned cannellini beans (drained and rinsed well) for additional protein.

Nutrition Facts

YIELD: 4 servings

Calories: 240 per serving, Carbohydrates: 30g, Fiber: 4.1g, Sugar: 5.6g (0g added sugar), Protein: 13g, Fat: 8.8g, Saturated fat: 3.8g, Cholesterol: 42mg, Sodium: 393mg

* Nutrition facts will change as variations and substitutions are included. Above nutrition facts are based on including whole wheat penne pasta.

SOURCE: Adapted from Cooking Light

Watch the cooking demo video below for extra tips and guidance!