Baked Ziti with Summer Vegetables
active: 25 mins
total: 50 mins
Yield: Serves 8
Ingredients:
1 pound uncooked ziti pasta
2 1/2 pounds of yellow squash and zucchini, sliced into 1/2-inch-thick rounds and half-moons
2 pt.s red grape tomatoes
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 cups ricotta cheese
2 ounces Romano cheese, grated (about 1/2 cup)
1/3 cup chopped fresh basil
1 teaspoon white wine vinegar
1 (12-oz.) jar marinara sauce
6 ounces mozzarella cheese, shredded (about 1 1/2 cups)
Fresh basil leaves
Directions:
Step 1
Cook pasta in salted water according to package directions. Drain and cool slightly, about 10 minutes.
Step 2
While pasta cooks preheat the broiler with the oven rack 6 inches from heat. Toss together squash, zucchini, tomatoes, garlic, 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper on an aluminum foil-lined rimmed baking sheet. Spread in a single layer; broil until charred and tender, about 10 minutes.
Step 3
Preheat the oven to 350°F. Stir together ricotta, Romano, basil, vinegar, and the remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
Step 4
Combine pasta, cooked vegetables, and marinara sauce in a large bowl; gently stir to combine. Spoon half of the pasta mixture into a 13- x 9-inch baking dish. Dollop 1 cup of ricotta mixture evenly on the pasta mixture. Repeat with remaining pasta mixture and ricotta mixture. Top evenly with mozzarella.
Step 5
Bake at 350°F until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with basil.
Test Kitchen Tip:
Broil the vegetables before you add them to the pasta to keep them from releasing too much water as the pasta bakes.
Recipe courtesy of Southern Living.
Yumma!