Thursday, March 1, 2012

Baked Ziti for the Veggie Lover

Jennifer S.

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) frozen chopped spinach, thawed, squeezed dry
1 can (24 oz each)Chunky Vegetable Pasta Sauce
1 container (10 oz)Alfredo sauce
2 cups shredded part-skim mozzarella cheese, divided

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.

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