Meatless Monday Recipe – Baked Ziti with Summer Veggies

Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (

4 oz uncooked ziti
1 Tbsp olive oil
2 cups chopped yellow squash
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese, divided
2 Tbsp chopped fresh basil
2 tsp chopped fresh oregano
3/4 tsp salt, divided
1/8 tsp crushed red pepper
1/4 cup part-skim ricotta cheese
1 large egg, lightly beaten
cooking spray
1. Cook pasta according to package directions, omitting sat and fat. Drain.
2. Preheat oven to 400 degrees.
3. Heat a large skillet over medium-high heat. Add oil to the 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 tsp salt, and pepper.
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 degrees for 15 minutes o r until bubbly and browned.
Yield: 4 servings
Nutritional Information per Serving: 301 calories, 12.1g fat, 5.3g saturated fat, 16.5g protein, 32.8g carbohydrate
Source: Cooking Light, July 2011

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