This pasta is a knock out! It is loaded with veggies that fill up the bowl and just enough pasta to make you feel comforted. And there is cheese, which just makes it ten times better. I am so happy I had leftovers because this is my lunch for today.
Baked Pasta and Summer Veggies
(Revised from Cooking Light Magazine)
- 4 ounces uncooked pasta, any short cut
- 1 tablespoon olive oil
- 2 cups yellow squash, chopped
- 1 cup zucchini, chopped
- 1/2 cup onion, chopped
- 2 cups tomato, chopped
- 2 garlic cloves, minced
- 1 cup shredded part-skim mozzarella cheese, divided
- 1 teaspoon dried basil or 2 tablespoons fresh
- 1 teaspoon dried oregano or 2 tablespoons fresh
- 3/4 teaspoon salt, divided
- 1/4 teaspoon crushed red pepper
- 1/4 cup fat-free ricotta cheese
- 1/4 cup egg substitute
- Non-stick cooking spray
Cook pasta according to package directions, but do not add salt or fat. Drain when ready. Preheat oven to 400 degrees F.
Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion, sauté for 5 minutes.
Add tomato and garlic, sauté for 3 minutes.
Remove from heat, stir in 1/2 cup of mozzarella, herbs, 1/2 teaspoon of salt and pepper.
Combine ricotta, remaining salt, and egg.
Stir in the veggies and add the pasta.
Mix until it everything is covered. Spoon into an 8-inch baking dish or individual bowls that have been sprayed with cooking spray. Sprinkle the remaining 1/2 cup of mozzarella over the pasta.
Bake for 15 minutes or until bubbly and brown.
I really liked the dried herbs in this dish. They seemed to really blend well throughout the whole dish. The tomatoes break down and make a great creamy red sauce when it melts into the ricotta and mozzarella. This was seriously so good, I didn’t realize it was meatless until I was done eating it. Go to your local farmer’s market this weekend and pick up these veggies!