Baked Ziti with Summer Vegetables
Description
Make a wonderful meal using your fresh summer veggies and pasta, add a little cheese and marinara sauce, tomatoes and garlic and you have a fantastic dish that the whole family will love.
Ingredients
1 lb. raw ziti pasta
2 1/2 lb. yellow squash and zucchini, sliced into 1/2-inch-thick rounds and half-moons
2 pt. red grape tomatoes
2 garlic cloves, minced
3 T. extra-virgin olive oil, divided
2 t. kosher salt, divided
1 t. black pepper, divided
2 c. ricotta cheese or cottage cheese
2 oz. grated Romano cheese (about 1/2 c.)
1/3 c. chopped fresh basil
1 t. white wine vinegar
12 oz. marinara sauce
6 oz. shredded mozzarella cheese (about 1 1/2 c.)
fresh basil leaves
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cook pasta in well salted water according to package directions, about 9-13 minutes; drain; cool slightly, about 10 minutes.
While pasta is cooking, preheat broiler with oven rack 6 inches from heat.
Toss together squash, zucchini, tomatoes, garlic, 2 T. oil, 1 t. salt and 1/2 t. pepper on a rimmed baking sheet lined with aluminum foil. Spread in a single layer; broil until charred and tender, about 10 minutes.
Preheat oven to 350 degrees.
Stir together ricotta, Romano, basil, vinegar, remaining 1 T. oil, 1 t. salt and 1/2 t. pepper in a small bowl.
Combine pasta, cooked vegetables and marinara sauce in a large bowl; gently stir to combine. Spoon half of pasta mixture into a 13 x 9 inch baking dish. Spread 1 c. ricotta mixture evenly on pasta mixture. Repeat with remaining pasta mixture and ricotta mixture; top evenly with mozzarella.
Bake until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with basil.
Serve.
8 servings.