Dinner Ideas...NOT CHICKEN!!

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  • fitnhealthyccthatsme
    fitnhealthyccthatsme Posts: 359 Member
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    I came here looking for dinner ideas and remembered this recipe I came across a few days ago in the Cooking Light magazine. I'm planning to try it this weekend.

    Baked Ziti and Summer Veggies

    YIELD: 4 servings (serving size: about 1 1/2 cups)
    COURSE: Casseroles, Main Dishes

    Ingredients
    4 ounces uncooked ziti
    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, lightly beaten
    Cooking spray

    Preparation
    1. 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.

    Blakeslee Wright, Cooking Light
    JULY 2011


    Nutritional Information

    Amount per serving
    Calories: 301
    Fat: 12.1g
    Saturated fat: 5.3g
    Monounsaturated fat: 5g
    Polyunsaturated fat: 0.9g
    Protein: 16.5g
    Carbohydrate: 32.8g
    Fiber: 4.1g
    Cholesterol: 65mg
    Iron: 1.9mg
    Sodium: 640mg
    Calcium: 291mg

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