Veggie Lover’s Baked Ziti

(from staceydan’s recipe box)

13 Points Plus

If yellow summer squash is not available, use zucchini or bell peppers instead.

Serves 8 people

Categories: Pasta

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • ■ 12 ounces dry ziti pasta, uncooked (12 oz = 5 cups)
  • ■ 1 tablespoon Pure Wesson® Vegetable Oil
  • ■ 3 medium yellow summer squash, cut into 1/4-inch slices
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • ■ 1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
  • ■ 1 can (26 oz each) Hunt's® Chunky Vegetable Pasta Sauce
  • ■ 1 container (10 oz each) refrigerated Alfredo sauce
  • ■ 2 cups shredded part-skim mozzarella cheese, divided

Directions

  1. Preheat oven to 425°F. Spray 13×9-inch baking dish with cooking spray; set aside. Cook pasta according to package directions, omitting salt.

  2. Meanwhile, heat oil in large skillet over medium-high heat. Add squash, salt and pepper. Cook 5 minutes or until squash is crisp-tender and starting to brown, stirring frequently. Add spinach; cook 2 minutes or until liquid evaporates, stirring frequently. Stir in pasta sauce and Alfredo sauce; cook 1 minute or until hot, stirring occasionally.

  3. Add pasta and 1 cup cheese to vegetable mixture; mix lightly. Spoon into prepared dish; top with remaining 1 cup cheese. Bake 10 minutes or until cheese melts and mixture is hot.

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