Pages

Tuesday, September 13, 2011

Tasty Tuesdays: Baked Ziti with Summer Veggies

.
Welcome to Tasty Tuesdays!
.
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. 
.
 .
{ I've adapted the ingredients slightly from the original Cooking Light recipe.  To see the original recipe, click here }
.
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
.
1.   Cook pasta according to package directions.
.
2.  Preheat oven to 400 degrees
.
.
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.
.
.
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.
.
.
Top with additional herbs { if desired } and enjoy!
.
.
What did you cook this week?
.
Party Rules:
- Add a link in your post back to this post.
OR
- Add the Tasty Tuesdays button to your post.  You will find the button & code on my sidebar.
.

18 comments:

  1. Thanks a Latte' for hosting again this week. You take great pictures of food. I love the colors and the way you make the food look so appealing on the plate. Great job!

    ReplyDelete
  2. This looks sensational! Definitely will try. Thanks for hosting!!

    ReplyDelete
  3. hi, i'm the double post up there- so sorry for doing that, as the link didn't show up the first two times i looked!

    thanks for hosting!

    ReplyDelete
  4. Alissa this looks so good. I think I will make it for dinner tonight. I have everything on hand...Yay!
    Thanks for hosting once more!

    ReplyDelete
  5. Hi Alissa,
    I just love you baked Zitti and Summer Veggies Casserole. I have all those veggies in my garden and will have to try your recipe. Hope you are having a great day and thanks for hosting!
    Miz Helen

    ReplyDelete
  6. This really sounds delicious. Might have it for dinner tonight.

    I hope it's ok if I link with you when I don't really have a recipe...just food related. ?
    Thanks.
    xo bj

    ReplyDelete
  7. That looks amazing and has my name written all over it!

    ReplyDelete
  8. Your ziti dish looks so tasty. I can't wait to give it a try.
    Best,
    Susan

    ReplyDelete
  9. Oh how I wish I had a garden! Your ziti looks fabulous! I will be making this for sure...."after" I get back from the beach ; )

    ReplyDelete
  10. That Baked Ziti looks wonderful! I added the Enchilida Casserole. Thanks for hosting!

    ReplyDelete
  11. looks great!! love your blog, just found it today! looking forward to seeing more tasty tuesdays

    ReplyDelete
  12. I am SO excited to see your recipe! I LOVE Ziti and am thrilled with this healthier option. I have bookmarked this for future reference and look forward to giving it a try.

    Your site is always a joy to visit!

    Ramona
    http://create-with-joy.com

    ReplyDelete
  13. That looks delicious! Love all the colors - screams summer. I will have to try to make this asap.
    mickey

    ReplyDelete
  14. yum i love baked ziti and especially chock full of veggies, will make this for a sunday supper than can be turned into lunches during the week, thanks for the recipe!

    ReplyDelete
  15. That looks wonderful! I have a whole bunch of zucchini and tomatoes sitting on my counter right now!

    ReplyDelete

Thank you for taking the time to leave a comment - each & every one makes me happy.

I respond to your questions via email. If you leave a question in a comment, please make sure to leave your email address in your comment or that it is linked to your account. Otherwise I will not be able to respond!