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 Â½ cups) 370 calories, 6 g fat, 5 g fiber
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!
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 =)
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!!
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.
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!