Baked Penne with Summer Veggies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.7
  • Total Fat: 10.7 g
  • Cholesterol: 20.0 mg
  • Sodium: 268.5 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 16.2 g

View full nutritional breakdown of Baked Penne with Summer Veggies calories by ingredient
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Add pops of color to baked ziti with summer veggies like squash, zucchini, and tomato. Add pops of color to baked ziti with summer veggies like squash, zucchini, and tomato.
Number of Servings: 4


    4 ounces Barilla uncooked penne
    1 tablespoon olive oil
    2 cups chopped yellow squash
    1 cup chopped zucchini
    1/2 cup chopped onion
    2 cups chopped tomato
    2 garlic cloves, minced
    1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
    2 tablespoons chopped fresh basil
    2 teaspoons chopped fresh oregano
    3/4 teaspoon salt, divided
    1/8 teaspoon crushed red pepper
    1/4 cup (2 ounces) part-skim ricotta cheese
    1 large egg white, lightly beaten (optional, not in nutritional count)
    Cooking spray


The egg white in the ingredient list is NOT included in the caloric count.
Salt is NOT in caloric count.


Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to 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 teaspoon 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° for 15 minutes or until bubbly and browned.

Serving Size: makes 4-1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DASOTA.11.

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