Baked Ziti With Summer Squash - The Gingered Whisk

Wednesday, August 24, 2011

Baked Ziti With Summer Squash


You may think that the dog days of August is a bad time for a baked pasta dish. But you would be wrong. Because this dish, while definitely heavy with marinara and melted cheese, is also a fantastic way to use those last few squash hanging out on your counter. And since this is another fabulous Weight Watchers recipe, this is also a good way to refuel (and feel full) after a day spent inspecting every rock you see, blowing bubbles, and exploring a great state park.

I will note that this dish did not stand up very well as leftovers. It could be due to the fact that they were zapped in the microwave instead of warmed in the oven, it could be due to the fact that my mother (who doesn't reheat leftovers often) almost killed it with a good 3 minutes in the microwave (silly Mom!), or it could be that they just suck as leftovers. Anyway you see it, just make enough for one meal and you will be happy.


Baked Ziti with Summer Squash (Weight Watchers)

4 ounces uncooked whole wheat pasta, zit or penne (about 2 cups)
2 tsp olive oil
1 medium yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
2 garlic cloves, minced
2 cups marinara sauce
2 cups fat free ricotta cheese
1 cu[ shredded fat free mozzarella cheese

Cook the pasta according to package directions. Drain and set aside.
Preheat the oven to 375 degrees.
Spray an 8 inch square baking dish with non-stick spray
Heat the oil in a large non-stick skillet over medium heat.
Add the squash, zucchini, and garlic, and cook, stirring, for about 6 minutes.
Stir in the cooked pasta and marinara sauce.
Transfer the mixture to the prepared baking dish and top evenly with the ricotta and mozzarella.
Bake until bubbling and the cheese is melted, about 20 minutes.

Yields 5 servings, 1 1/2 cups each. 8 Weight Watchers Points Plus Points

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