Baked Penne and Sumer Veggies
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 369.6
- Total Fat: 11.3 g
- Cholesterol: 77.9 mg
- Sodium: 1,589.5 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 9.5 g
- Protein: 21.1 g
View full nutritional breakdown of Baked Penne and Sumer Veggies calories by ingredient
Number of Servings: 8
Ingredients
-
8 ounces uncooked ziti
2 tbsp olive oil
3 cups chopped squash
1.5 cups chopped zucchini
1/2 cup chopped onion
4 cups chopped tomato
4 garlic cloves
2 cups shredded mozzarella
4 tbsp chpped fresh basil
4 tsp fresh oregano
1.5 tsp salt
1/4 tsp crushed red pepper
1 cup part-skim ricotta cheese
2 large eggs
cooking spray
Directions
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400 degrees
3. Heat a large skillet over medium-high heat. Add olive oil to pan. Add squash, zucchini, and onions; saute 5 minutes. Add tomato and garlic; saute 3 minutes. Remove from heat stir in past, 1 cup mozzarell, herbs, salt and pepper.
4. Combine ricotta, remaining salt, and egg stir into pasta mixture. Spoon into a paking pan coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400 degrees for 15-20 minutes or until bubbly and browned.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAURA-BUG.
2. Preheat oven to 400 degrees
3. Heat a large skillet over medium-high heat. Add olive oil to pan. Add squash, zucchini, and onions; saute 5 minutes. Add tomato and garlic; saute 3 minutes. Remove from heat stir in past, 1 cup mozzarell, herbs, salt and pepper.
4. Combine ricotta, remaining salt, and egg stir into pasta mixture. Spoon into a paking pan coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400 degrees for 15-20 minutes or until bubbly and browned.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAURA-BUG.