Veggie Lover's Baked Ziti
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 8
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
12 ounces dry ziti pasta, uncooked (12 oz = 5 cups)
1 tablespoon 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) Birds Eye® Chopped Spinach, thawed, squeezed dry
1 can (24 oz each) Hunt's® Chunky Vegetable Pasta Sauce
1 container (10 oz each) refrigerated Alfredo sauce
2 cups shredded part-skim mozzarella cheese, divided
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 312 mg | 31% |
Carbohydrate | 47 g | 16% |
Cholesterol | 31 mg | 10% |
Total Fat | 14 g | 22% |
Iron | 3 mg | 16% |
Calories | 386 kcal | 19% |
Sodium | 816 mg | 34% |
Protein | 17 g | 35% |
Saturated Fat | 7 g | 35% |
Sugars | 7 g | 1% |
Vitamin C | 6 mg | 10% |
Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray; set aside. Cook pasta according to package directions, omitting salt.
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.
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.
If yellow summer squash is not available, use zucchini or bell peppers instead.
Veggie Lover's Baked Ziti