Veggie Lovers' Baked Ziti

Veggie Lovers' Baked Ziti

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
1/4 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


  1. Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray; set aside. Cook pasta according to package directions.
  2. 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.
  3. Drain pasta. Add to sauce along with half of the cheese; mix lightly. Spoon into prepared dish; top with the remaining cheese.
  4. 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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