Baked Ziti with Summer Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (about 2 cups each)
  • 1 lb uncooked ziti pasta
  • 4 medium zucchini, sliced into ½-inch thick half-moons
  • 4 medium yellow squash, sliced into ½-inch-thick half-moons
  • 2 pints red grape tomatoes, halved
  • 2 garlic cloves, minced
  • 3 Tbsp olive oil, divided
  • 3 Tbsp balsamic vinegar
  • 1 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 2 cups low-fat ricotta cheese
  • 2 oz Romano cheese, grated (about ½ cup)
  • ⅓ cup fresh basil, chopped
  • 1 (24 oz) jar marinara sauce
  • 6 oz mozzarella cheese, shredded (about 1½ cups)
  • Fresh basil leaves
  1. Bring a large pot of water to a rolling boil over high heat. Add pasta and cook for 8-9 minutes or until al dente; drain and set aside.
  2. Meanwhile, preheat broiler to 550 degrees F. Line a large baking sheet with parchment paper. On the baking sheet, toss together the zucchini, yellow squash, tomatoes, garlic, 2 tablespoons oil, balsamic vinegar, salt, and pepper. Arrange vegetables in a single layer; broil until charred and tender, about 10 minutes.
  3. Preheat oven to 350 degrees F.
  4. Stir together ricotta, Romano, basil, and remaining 1 tablespoon oil in a small bowl.
  5. Combine pasta, cooked vegetables, and marinara sauce in a large bowl; stir to combine. Spoon half the pasta mixture into a 13-inch x 9-inch baking dish. Dollop 1 cup of ricotta mixture evenly on pasta mixture. Repeat with remaining pasta mixture and ricotta mixture. Top evenly with mozzarella.
  6. Bake until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with basil, if desired.
Recipe slightly adapted from Southern Living
Nutrition Information
Serving size: ~2 cups Calories: 476 Fat: 15.6 Carbohydrates: 64.1 Sugar: 14.4 Sodium: 744 Fiber: 6.3 Protein: 26.5 Cholesterol: 36
Recipe by Prevention RD at