Summer veggie casserole
Recipe by Amanda Behrends
4 oz uncooked penne
1 tbsp olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves minced
1 cup shredded part-skim mozzarella, divided
2 tbsp chopped fresh basil
2 tsp chopped fresh oregano
3/4 tsp salt, divided
1/8 tsp crushed red pepper
1/4 cup part-skim ricotta
1 large egg, lightly beaten
Prep. Time → 15 min
Cook Time → 25 min
1. Cook pasta according to package.
2. Preheat oven to 400.
3. Heat a large skillet over med-high heat. Add oil to pan. Add sqaush, zucchini, and onion; saute 5 minutes. Add tomato and garlic; saute 3 minutes.
4. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt, and pepper.
5. Combine ricotta, remaining salt, and egg. Stir into pasta mixture.
6. Spoon into an 8 inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella.
7. Bake at 400 for 15 minutes until bubbly and browned.
main courses January 15, 2012 23:51
Author Cooking Light
No one has liked this recipe.
No comments yet.