It has been a long summer because we waited so long to plant, but finally we have something to pick!
Look at those beauts.
I am so proud of this meal because it has all the makings from our garden.
(And picked minutes before they were tossed in.)
Baked Pasta with Summer Vegetables
From Handle the Heat.
- 6 ounces uncooked tube-shaped pasta (ziti, penne, rigatoni, etc.)
- 1 tablespoon olive oil
- 2 cups chopped yellow squash
- 1 cup chopped zucchini
- 1/2 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 (or 1/2 teaspoon dried oregano)
- 3/4 teaspoon salt, divided
- 1/8 teaspoon crushed red pepper
- 1/3 cup part-skim ricotta cheese
- 1 large egg, lightly beaten
- Cooking spray
Cook pasta according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add squash, 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 coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned. Serve with salad greens.
Note: I did not have ricotta cheese so I subbed it for Parmesan.
Rating: 4.8 This meal was delicious. Like Mmm mmm, good. (Sorry for the trademark, Campbell's. I can't think of any other way to describe how good it was.