Scrumptious Sundays

Baked Ziti and Summer Veggies by Cooking Light Magazine

with Tomato & Cucumber Salad

1. 4 ounces uncooked ziti
2. 1 tablespoon olive oil
3. 2 cups chopped yellow squash
4. 1 cup chopped zucchini
5. 1/2 cup chopped onion
6. 2 cups chopped tomato
7. 2 garlic cloves, minced
8. 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
9. 2 tablespoons chopped fresh basil
10. 2 teaspoons chopped fresh oregano
11. 3/4 teaspoon salt, divided
12. 1/8 teaspoon crushed red pepper
13. 1/4 cup (2 ounces) part-skim ricotta cheese
14. 1 large egg, lightly beaten
15. Cooking spray

1. 1. Cook pasta according to package directions, omitting salt and fat; drain.
2. 2. Preheat oven to 400°.
3. 3. Heat a large skillet over medium-high heat. Add oil to pan. 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.
4. 4. 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.

Chopped up fresh cherry tomatoes and peeled cucumber. Added lemon olive oil and white balsamic vinegar from Queen Creek Olive Mill, a dash of salt and pepper. So refreshing on a hot summer day!