Veggie Lovers' Baked Ziti
Hunt's ®
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
Yield
8 servings (1-1/4 cups each)
Ingredients
| 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 |
| 1/4 | Teaspoon salt |
| 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 |
Preparation
- 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.
Nutritional Information
| Serving Size: | 1-1/4 cups each |
| Calories | 579 |
| Total Fat | 34.7 g |
| Saturated Fat | 19 g |
| Cholesterol | 93.6 mg |
| Sodium | 1134 mg |
| Carbohydrate | 44.6 g |
| Dietary Fiber | 5.7 g |
| Protein | 25 g |
| Sugars | 8.3 g |
| Calcium | 544 mg |
| Iron | 3.5 mg |
| Vitamin A | 3792 IU |
| Vitamin C | 8.7 mg |
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