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3.6 of 5 (63 ratings)
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  • 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 (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*

Serving Size 8 servings (1-1/4 cups each)
Calories 479

View complete nutrition information


  1. Preheat oven to 425°F. Spray 13x9-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.

Cook's Tips

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

Nutrition Information close
Amount per Serving
Calories 479  
  % Daily Value*
Total fat 24 g 36%
Saturated fat 13 g 64%
Cholesterol 62 mg 21%
Sodium 809 mg 34%
Carbohydrate 48 g 16%
Dietary fiber 6 g 23%
Sugars 7 g  
Protein 20 g  
Vitamin A   77%
Vitamin C   10%
Calcium   39%
Iron   17%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
12 reviews you can use for Veggie Lover's Baked Ziti
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User Rating: 4 stars

I really liked the flavor of this recipe. I am always looking for vegetarian dishes where you don't miss the meat and this certainly fit the bill. I was hesitant because I thought the alfredo sauce might make it taste too rich, but it was really good. I almost think you could omit the mozzerella and it would still be delicious. A few changes I would make would be to cut the squash into cubes so it blends a little better with the other ingredients and to use fresh spinach to make it easier (thawing and draining the spinach was the most time consuming part). This was VERY filling and I will half the recipe next time for my family of three.

Posted by: RugratsMommy | on 04/27/2013
User Rating: 5 stars

I remember shopping for dinner and not noing what to make. I went to the Hunt's sauces and started to look at the recipes on the back and saw this one.My family are not vegetarians, but I made it anyway.You know that this is one of the best pasta dishes I've ever made and making another one right now, Your the best Hunt's! Thankyou

Posted by: Coolcat | on 07/11/2012
User Rating: 5 stars

I just made this for dinner and it was great!! My husband was a little hesitant because he does not like spinach very much. I had never had spinach before, this was my first time trying it. We loved it, I only had one kid making the "yucky" face because she could see the green but she still ate a few bites. I did add some mushrooms only because I was trying to use them up. I would definitely cook this again!! Very easy to make and not time consuming at all.

Posted by: floflolinda | on 02/28/2012
User Rating: 3 stars

Good. My teens ate seconds!

Posted by: kisdr2love | on 02/01/2012
User Rating: 4 stars

very easy and simple.

Posted by: roger rabbit | on 12/22/2011
User Rating: 4 stars

Healthy recipe, very good.

Posted by: Kat | on 11/13/2011
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