Better Baked Ziti

Rather than adding sausage that loads extra fat into this gooey favorite, add extra fiber instead. Fresh summer vegetables and herbs – zucchini, yellow squash, tomatoes, basil and oregano – toss in extra color and texture too. 


NUTRITIONAL INFORMATION:
PER SERVING

Calories 301
Total fat 12.1 g
Satfat 5.3 g
Monofat 5 g
Polyfat 0.9 g
Protein 16.5 g
Carbohydrate 32.8 g
Fiber 4.1 g
Cholesterol 65 mg
Iron 1.9 mg
Sodium 640 mg
Calcium 291 mg


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INGREDIENTS

4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash (about 2 medium)
1 cup chopped zucchini (about 1 medium)
½ 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
¾ teaspoon salt, divided
⅛ teaspoon crushed red pepper
¼ cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray


PREPARATION

1. Cook pasta according to package directions, omitting any salt and fat called for. Drain pasta and set aside.

2. Preheat oven to 400°. Heat a large skillet over medium-high heat and add oil. Add squash, zucchini, and onion and sauté 5 minutes. Add tomato and garlic, continuing to sauté 3 minutes more.

3. Remove veggies from heat and stir in pasta, ½ cup mozzarella, herbs, ½ teaspoon salt, and red pepper.

4. In a separate bowl, combine ricotta with the remaining salt and egg. Stir into pasta mixture.

5. Spoon the mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle top with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Serves 4, about 1½ cups each







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