Veggie Lovers' Baked Ziti
Baked pasta dish featuring summer squash, spinach, and mozzarella cheese in a tomato-Alfredo sauce
PREP TIME 20 minutes
COOK TIME 30 minutes
8 servings (1-1/4 cups each)
|3||Cup shredded part-skim mozzarella cheese (3 cups = 12 oz)|
|1||can (26 oz ea) Hunt's® Chunky Vegetable Spaghetti Sauce|
|3||*serving PAM® Original No-Stick Cooking Spray|
|12||Ounce dry ziti pasta, uncooked (12 oz = 5 cups)|
|2||Tablespoon Pure Wesson® Vegetable Oil|
|1||container (15 oz ea) refrigerated Alfredo sauce|
|1/4||Teaspoon ground black pepper|
|1||pkg (10 oz ea) frozen chopped spinach, thawed, squeezed dry|
|3||medium yellow summer squash, cut into 1/4-inch slices|
- Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray; set aside. Cook pasta according to package directions.
- Heat oil in large skillet over medium-high heat while pasta is cooking. 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 spaghetti sauce and Alfredo sauce; cook 1 minute, or until heated through, stirring occasionally.
- Drain pasta. Add to sauce along with half of the cheese; mix lightly. Spoon into prepared dish; top with the remaining cheese.
- Bake 10 minutes, or until cheese is melted and mixture is heated through.
|Serving Size:||1-1/4 cups each|
|Vitamin C||8.7 mg|
|Vitamin A||3792 IU|
|Total Fat||34.7 g|
|Saturated Fat||19 g|
|Dietary Fiber||5.7 g|
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