Tasty Tuesdays: Baked Ziti with Summer Veggies

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Welcome to Tasty Tuesdays!

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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. 

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{ I've adapted the ingredients slightly from the original Cooking Light recipe.  To see the original recipe, click here }

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Ingredients:

- 6 ounces uncooked ziti or penne

- 1 tablespoon olive oil

- 3 cups of any combination of zucchini, eggplant, or yellow summer squash, chopped

- 1/2 cup chopped onion

- 2 cups chopped tomato

- 2 garlic cloves, minced

- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided { I used smoked mozzarela and it was delicious }

- 2 tablespoons chopped fresh basil

- 2 teaspoons chopped fresh oregano

- 3/4 teaspoon salt, divided

- 1/8 teaspoon crushed red pepper

- 1/2 cup (2 ounces) part-skim ricotta cheese

 - 1 large egg, lightly beaten

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1.   Cook pasta according to package directions.

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2.  Preheat oven to 400 degrees

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3.  Heat a large skillet over medium-high heat. Add oil to pan. Add eggplant, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

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Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

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Top with additional herbs { if desired } and enjoy!

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What did you cook this week?
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