Taste: Summery cheesy freshness.
Texture: Al dente pasta, creamy cheese, and tender veggies. This dish reminded me how much I adore ricotta.
Appearance: It looks great coming out of the oven – the cheese is bubbling and browned. I loved the chunks of colorful vegetables.
Ease: Easy to prepare, simple ingredients, takes less than a half hour.
Pros: Perfect summer meal. Any vegetables you like or have on hand can be substituted.
Cons: None except next time I might also add some chicken or turkey sausage for some heartiness.
Would I make this again? Yes.
- 6 ounces uncooked tube-shaped whole-wheat pasta (ziti, penne, rigatoni, etc.)
- 1 tablespoon olive oil
- 2 cups chopped yellow squash
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 2 cups chopped tomato
- 2 garlic cloves, minced
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried oregano)
- 3/4 teaspoon salt, divided
- 1/8 teaspoon crushed red pepper
- 1/3 cup part-skim ricotta cheese
- 1 large egg, lightly beaten
- Cooking spray
Preheat oven to 400° F.
Cook pasta according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add squash, 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.
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 400° for 15 minutes or until bubbly and browned. Serve with salad greens.