Baked Penne and Summer Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 ounces uncooked penne pasta1 tbsp olive oil2 c chopped yellow squash1 c chopped zucchini.5 c chopped onion2 c chopped tomatos2 garlic cloves, minced1 c (4 oz) shredded part-skim mozzarella cheese, divided2 tbsp chopped fresh basil2 tsp chopped fresh oregano.75 tsp salt, divided1/8 tsp crushed red pepper1/4 c (2 oz) part-skim ricotta cheese1 large egg, lightly beatenCooking spray
1. Cook pasta according to package, omitting salt & fat; drain
2. Pre-heat oven to 400°
3. Heat large skillet over medium-high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes. Add tomato and garlic; saute 3 minutes. Remove from heat; stir in pasta, 1/2 c mozzarella, herbs, 1/2 tsp salt and pepper.
4. Combine ricotta cheese, remaining salt and egg. Stir into pasta mixture. Spoon into 8' square glass or ceramic baking dish covered w/ cooking spray; sprinkle w/ remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Serving Size: 4 servings @ 1.5 cups
Number of Servings: 4
Recipe submitted by SparkPeople user EIDOTHEA1.
2. Pre-heat oven to 400°
3. Heat large skillet over medium-high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes. Add tomato and garlic; saute 3 minutes. Remove from heat; stir in pasta, 1/2 c mozzarella, herbs, 1/2 tsp salt and pepper.
4. Combine ricotta cheese, remaining salt and egg. Stir into pasta mixture. Spoon into 8' square glass or ceramic baking dish covered w/ cooking spray; sprinkle w/ remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Serving Size: 4 servings @ 1.5 cups
Number of Servings: 4
Recipe submitted by SparkPeople user EIDOTHEA1.
Nutritional Info Amount Per Serving
- Calories: 297.7
- Total Fat: 12.0 g
- Cholesterol: 67.5 mg
- Sodium: 629.1 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.6 g
- Protein: 17.4 g
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