Vegetable Baked Ziti

I am trying to count calories and eat less carbohydrates…but man do I love my pasta.  This recipe is a great way to satisfy that carb craving without over indulging while also using up a bunch of garden fresh vegetables!

I watch Rachael Ray all the time and she is always talking about bringing cooked meals to friends as a thank you, or to help them out in their time of need.  I have family members dealing with severe medical issues (including brain surgery on Monday!).  I baked an extra dish of this for them this weekend.  I knew it would ease the stress of having to have food for the visiting family, but what I found was that it also was an expression of my love that I couldn’t find the words to say.

4 ounces pasta (we used gluten free quinoa pasta for my sister)
1 T. EVOO
3 c. chopped squash and eggplant (or any other fresh veggies you have in the garden)
2 c. chopped tomatoes (I used a combo of hearty beef steak and sweet cherry)
1/2 yellow onion, chopped
2 cloves garlic, grated
1 cup  shredded part-skim mozzarella cheese (we used a vegan substitute for my sister)

2 T chopped fresh basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp crushed red pepper
Preheat oven to 400. Cook pasta according to package directions and drain.

Heat a large skillet over medium-high heat.  Add oil to pan.  Add squash, eggplant, and onion and saute 5 minutes.  Add tomato and garlic and saute 3 minutes.  Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, salt, and pepper.

Spoon into an 8-inch square glass or ceramic baking dish coated; sprinkle with remaining mozzarella.  Bake at 400° for 15 minutes or until bubbly and browned.

Serves 4

Linked up at:
Slightly Indulgent Tuesday
Tuesdays at the Table
Tasty Tuesday
Tempt My Tummy Tuesday

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