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Healthy Veggie Baked Ziti
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The addition of summer vegetables makes this dish not only flavorful but also colorful.
|4 ounces ziti noodles|
|1 cup mozzarella cheese, (shredded)|
|1/4 cup ricotta cheese|
|2 tablespoons fresh basil, (chopped)|
|2 cloves garlic, (minced)|
|1 tablespoon olive oil|
|2 teaspoons fresh oregano, (chopped)|
|2 cups tomato, (chopped)|
|2 cups yellow squash, (chopped)|
|1 cup zucchini, (chopped)|
|1/2 cup onion, (chopped)|
|3/4 teaspoon salt|
|1/8 teaspoon red pepper, (crushed)|
|1 egg, (lightly beaten)|
- Preheat oven to 400° F and cook pasta according to package.
- In a skillet, heat to medium-high and add oil. Sauté zucchini, squash and onion for 5 minutes. Add garlic and tomato, sauté for 3 minutes. Remove from heat and add to pasta, mix in pepper, herbs, 1/2 of both mozzarella and salt.
- Combine remaining salt, egg and ricotta, and then add to pasta mix. Coat baking dish with cooking spray and place ingredients into dish. Sprinkle remaining mozzarella on top and bake for 15 minutes. (Until browned and bubbling)
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