Name: Baked Ziti With Summer Veggies
Prep time: 20 min
Cook time: 67 min
Total time: 87 min
Ingredients: 4 oz. dry whole wheat ziti (or penne) pasta; 2 tsp. olive oil; 1 medium red onion (chopped); 2 cloves garlic (finely chopped); 2 medium tomatoes (chopped); 2 cups chopped summer squash; 1 cup chopped zucchini; ¼ cup finely chopped basil leaves; ½ tsp. sea salt (or Himalayan salt); ¼ tsp. ground black pepper; 1 dash crushed red pepper flakes ((optional)); ¾ cup part-skim Mozzarella cheese (divided use); ¼ cup grated Parmesan cheese; 1½ cup part-skim ricotta cheese; Nonstick cooking spray

Pasta casseroles are one of the best go-to dishes for easy weeknight meals.

We used tomatoes, summer squash, and zucchini in this hearty baked ziti casserole, but feel free to get creative and swap in your favorite vegetables.

This will, of course, adjust the nutritional content a little bit, but if you want to add more (or different) veggies, we won’t say no!

This baked ziti recipe can easily be prepped in advance and baked just before dinner — just factor in a bit of extra baking time as the dish will take a bit longer to heat coming from the refrigerator.

4.29 from 14 votes

Baked Ziti With Summer Veggies

This Baked Ziti recipe can be made ahead of time, making it a great go-to dish for weeknight meals or for an easy lunch!

Course Main Course

Cuisine Italian

Keyword pasta

Prep Time 20 mins

Cook Time 1 hr 7 mins

Total Time 1 hr 27 mins

Servings 4 servings (about 1½ cups each)

Calories 367 kcal

Author Toshi Jones

Ingredients

4 oz. dry whole wheat ziti (or penne) pasta
2 tsp. olive oil
1 medium red onion chopped
2 cloves garlic finely chopped
2 medium tomatoes chopped
2 cups chopped summer squash
1 cup chopped zucchini
¼ cup finely chopped basil leaves
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 dash crushed red pepper flakes (optional)
¾ cup part-skim Mozzarella cheese divided use
¼ cup grated Parmesan cheese
1½ cup part-skim ricotta cheese
Nonstick cooking spray

Instructions

Cook ziti according to package directions; drain. Set aside.
Preheat oven to 375º F.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add tomatoes, summer squash, and zucchini; cook, stirring frequently, for 3 to 4 minutes.
Combine onion mixture, pasta, basil, salt, pepper, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well. Place in a 2½ to 3-quart casserole that is lightly coated with spray.
Top evenly with remaining ¼ cup mozzarella cheese. Bake, covered with aluminum foil, for 35 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly.

Nutrition Facts

Baked Ziti With Summer Veggies

Amount Per Serving (1 serving)

Calories 367 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g50%

Cholesterol 46mg15%

Sodium 618mg27%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 6g7%

Protein 24g48%

* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Green
½ Red
1 Yellow
1 Blue
½ tsp.

2B Mindset Plate It!
Add more veggies for a great lunch option.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Photographs by Anguel Dimov and Brianne B of Natural Girl Modern World