Add pops of color to this 40-minute baked ziti with summer veggies like squash, zucchini, and tomato.
Preheat oven to 400F.
Heat a large skillet over medium-high heat.
Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Add oil to pan.
Add squash, zucchini, and onion; saute 5 minutes.
Add tomato and garlic; saute 3 minutes.
Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt and pepper.
Combine ricotta, remaining salt and egg.
Stir into pasta mixture.
Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella.
Bake at 400F for 15 minutes or until bubbly and browned.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
