2114
Calories
Total Fat
Protein
View Complete Nutrition Information >
Veggie Lover's Baked Ziti
Baked pasta dish featuring summer squash, spinach and mozzarella cheese in a tomato-Alfredo sauce
20
Prep Time
(MINUTES)
30
Total Time
(MINUTES)
8
Servings
3.5 of 5
(61 ratings)
Review This Recipe | See All Reviews
Ingredients
- PAM® Original No-Stick Cooking Spray
- 12 ounces dry ziti pasta, uncooked (12 oz = 5 cups)
- 1 tablespoon Pure Wesson® 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) Hunt's® Chunky Vegetable Pasta Sauce
- 1 container (10 oz each) refrigerated Alfredo sauce
- 2 cups shredded part-skim mozzarella cheese, divided
Nutrition Information
479
24g
20g
Serving Size: 8 servings (1-1/4 cups each)
Directions
- 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.
Cook's Tip
If yellow summer squash is not available, use zucchini or bell peppers instead.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 479 | |
| % Daily Value* | ||
| Total fat | 24 g | 36% |
| Saturated fat | 13 g | 64% |
| Cholesterol | 62 MG | 21% |
| Sodium | 809 MG | 34% |
| Carbohydrate | 48 g | 16% |
| Dietary fiber | 6 g | 23% |
| Sugars | 7 g | 1% |
| Protein | 20 g | 39% |
| Vitamin A | 77% | |
| Vitamin C | 10% | |
| Calcium | 39% | |
| Iron | 17% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
I just made this for dinner and it was great!! My husband was a little hesitant because he does not like spinach very much. I had never had spinach before, this was my first time trying it. We loved it, I only had one kid making the "yucky" face because she could see the green but she still ate a few bites. I did add some mushrooms only because I was trying to use them up. I would definitely cook this again!! Very easy to make and not time consuming at all.
Feb 28, 2012
Good. My teens ate seconds!
Feb 01, 2012
very easy and simple.
Dec 22, 2011
Healthy recipe, very good.
Nov 13, 2011
Very easy to make. My kids really liked it and asked for more (squash aside), next time I need to cut the squash into tinier pieces, so they don't even know it is there. It is not my favorite pasta, but it was good. I'm not a fan of Alfredo Sauce so I used only half and it was still creamy. Baking the pasta in the oven for the 10 minutes makes a big difference in taste. What I like is I can hide vegetables in the pasta for my kids, and that is exactly what I'm going to do next time.
Aug 31, 2011
This is hands-down the best veggie pasta dish I've ever made! When I had dinner guests over recently, one of whom is a vegetarian, I figured this would be a great recipe to try because it seemed like it wouldn't be bland. And oh my goodness, I was right! Even though 3 of the 4 of us who ate it aren't vegetarians, we enjoyed it so much that we all had second helpings. Luckily there was enough! This was so tasty that I didn't even mind the fact that I had to use a baking dish, a skillet and a pan for the pasta... the creamy, cheesy deliciousness was more than worth the extra time washing dishes! I've added this to my Recipe Box and can't wait to make it again, especially on a chilly night.
Aug 30, 2011
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