Cheesy Zucchini & Summer Squash Pasta Bake

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 1 Oregano, dried
  • 2 Roma tomatoes
  • 1 Yellow onion, small small
  • 1 Yellow squash, large small
  • 2 Zucchinis, medium small

• Pasta & Grains

  • 8 oz Ziti pasta noodles

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 cups Mozzarella cheese, low fat
  • 1/2 cup Ricotta cheese, part skim

Found on vodkaandbiscuits.com

Description

Ingredients

• 8 oz. Ziti pasta noodles
• 2 Roma tomatoes, concasse (see recipe)
• 2 medium zucchinis, small dice
• 1 large yellow squash, small dice
• 1 small yellow onion, small dice
• 2 cloves garlic, minced
• 2 tablespoons of olive oil, plus more as needed
• salt and pepper as needed
• dried oregano as needed
• red pepper flakes as needed
• 1/2 cup part skim Ricotta cheese
• 2 cups low-fat mozzarella cheese, shredded

Directions

• Preheat the oven to 375. Bring a large pot of water to a boil. This is for the pasta, however youre going to first use it for the tomatoes! Have a small bowl of ice-water next to the boiling pot of water. Using a pairing knife, carve a large X on the surface of each tomato. Place in the boiling water for 45-seconds to one minute until the skin of the tomatoes starts to peel. Immediately transfer to the ice-water to shock the tomato. Peel and discard the skin, then chop the tomato into a small dice (scooping out the seeds prior if desired). Add to a bowl. In the same boiling water, cook the pasta noodles in salted water according to package directions. Drain and transfer to a large baking dish. Drizzle the noodles with olive oil to ensure they do not stick. Before you are ready to saute the vegetables, have your seasonings next to the stove. I recommend dried oregano, red pepper flakes, garlic salt, and black pepper. Heat the olive oil in a large saute pan over medium heat. Once hot, add the onion and cook until soft, about 3 minutes. Add the garlic and cook until fragrant, about 45 seconds. Season with a sprinkle of salt and pepper. Mix in the squash and zucchini, adding a tablespoon more of olive oil if needed. Cook while stirring until the vegetables, about 3-4 minutes. Throughout the cooking process add the dried oregano, salt, pepper, and pepper flakes one pinch at a time until desired taste is achieved. I ended up with two large pinches of oregano, one of red pepper flakes, and lots of pepper! Add the tomatoes and cook for a further 2-minutes. Taste for seasoning then transfer to the baking dish with the pasta. Add the ricotta cheese, 1 cup of the shredded mozzarella, and mix to combine. Once the pasta is combined well, sprinkle the top once more with a pinch of black pepper (optional). Top with the remaining mozzarella and bake until cheese is melted and golden, about 25-minutes. Serve with a fresh green salad or grilled chicken.

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