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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 349.0
  • Total Fat: 4.2 g
  • Cholesterol: 13.6 mg
  • Sodium: 631.9 mg
  • Total Carbs: 57.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 19.7 g

View full nutritional breakdown of Baked Ziti with Summer Squash calories by ingredient
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Baked Ziti with Summer Squash

Submitted by: SKALSEM


Number of Servings: 7

Ingredients

    2 cups whole wheat ziti or penne
    2 teaspoons olive oil
    1 yellow squash, thinly sliced
    1 small zucchini, thinly sliced
    2 garlic cloves minced
    2 cups marinara sauce
    2 cups fat-free ricotta
    1 cup shredded fat-free mozzarella cheese

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Directions

1.)Cook the ziti according to the package directions, omitting salt if desired. Drain
2.)Meanwhile, preheat the oven to 375 degrees F. Spray an 8 inch square baking dish with nonstick spray.
3.)Heat the oil in a large nonstick skillet over medium heat. Add the squash, zucchini and garlic; cook, stirring, until softened, about 6 minutes. Stir in the cooked ziti and the marinara sauce.
4.)Transfer the mixture to the prepared baking dish and top evenly with the ricotta and mozzarella. Bake until heated through and bubbling, about 20 minutes.
Per serving (generous 1 ½ cups) 370 calories, 6 g fat, 5 g fiber


Number of Servings: 7

Recipe submitted by SparkPeople user SKALSEM.






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Member Ratings For This Recipe


  • Incredible!
    4 of 5 people found this review helpful
    This was awesome. My boyfriend wanted some meat, so I added ground turkey. It was delicious. - 7/8/09

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  • Incredible!
    4 of 4 people found this review helpful
    used zucchini, sweet onion, and orange pepper as my veggies - delicious! - 6/16/09

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  • Incredible!
    3 of 3 people found this review helpful
    A favorite now! I added green pepper and ground turkey to the saute. Perfect with a little parmesan sprinkled on top. - 8/10/09

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  • 3 of 3 people found this review helpful
    This was delicious tonight. I tweaked it to my specifications. Delicious!!! I REALLY love these recipes; so far, EVERY meal has been a winner. I cut it in about half, so there are no leftovers. That discourages grazing, too! Thank you! Never found so many great recipes! - 7/9/09

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  • Very Good
    3 of 3 people found this review helpful
    Very Good! quick, easy, and cheap. 7 ww points per serving - 7/8/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was a great Summer recipe!! I will definitely make again Recommend 100% - 6/29/09

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  • Incredible!
    3 of 3 people found this review helpful
    Just yummy! I used a garlic oil and I enjoyed the added flavor. - 6/25/09

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  • 3 of 5 people found this review helpful
    To the submitter of this recipe, there is an alternative to using ricata cheese... cream cheese. it makes it creamier. - 6/20/09

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  • Very Good
    2 of 2 people found this review helpful
    This was so good. I will make this again especially since this is the time of year people are giving us squash and zucchini - 7/28/09

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  • Good
    2 of 2 people found this review helpful
    I think next time I will skip the riccota and just go with more mozarella. - 7/19/09

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  • Incredible!
    2 of 2 people found this review helpful
    Yummy! Great, easy dinner. - 6/29/09

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  • Good
    1 of 1 people found this review helpful
    This dish was very satisfying and I loved the squash in it! However, I would have preferred a little less ricotta and a little more mozzerella. Plus, it may have been the sauce I used, but it needed a bit more flavor. Maybe some Italian seasoning or something. Next time I'll tweak it a bit =) - 7/9/10

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  • Very Good
    1 of 1 people found this review helpful
    Very good! I added ground turkey to boost the protein. - 8/10/09

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  • Incredible!
    1 of 1 people found this review helpful
    My kids even liked it! - 7/31/09

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  • I made it with oven-roasted squash from a different Sparkrecipe, and it was equally amazing! - 7/31/11

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  • very good... I liked the creamy taste from the ricotta. My family enjoyed this! - 7/13/11

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  • This was very good and easy to make! I thought it was going to be too much zucchini and squash at first, but has it sauteed it shrunk down and was a perfect blend with the pasta. Inexpensive, yummy, and easy! I will definitely make it again!! - 2/2/11

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  • Next time i will halve the ricotta cheese and use low fat mozzerrella instead of fat free. the fat free mozzerrella just formed a sad wierd crust over the ricotta. - 10/5/10

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  • Delish - 9/14/10

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  • I love this recipee - I just tossed in a few other veggies that were likely to turn - a head of broccoli some fresh tomatoes - it was yummy and my kids loved it. - 9/9/10

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  • I agree with those who are going to leave out the ricotta. The mozarella was enough! - 8/2/10

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  • My husband gobbled this up! - 7/18/10

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  • I have no idea what I did wrong. This recipe looks great but it came out so bland. The only thing I can think of is that I used a maranara sauce from a company that I had never tried before and I think it may have been the sauce. Honestly, the ricotta cheese had more flavor. - 10/8/09

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  • Great - kids and picky husband loved it! We used low-fat ricotta and low-fat mozzarella, and I made all of the pasta and put into a 9X13 pan. It made enough for 8 servings and even though the marina wasn't strong, it was just enough flavor. Loved it! - 8/27/09

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  • Very tasty, and a good way to use up some zucchini. - 8/15/09

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