Dinner

Baked Penne with Summer Veggies is for Dinner.

Baked Penne with Summer Veggies takes 25 minutes to prepare.

Baked Penne with Summer Veggies takes 15 minutes to cook.

Baked Penne with Summer Veggies makes 4 servings.

The ingredients for Baked Penne with Summer Veggies are:

4 ounces Barilla uncooked penne
1 tablespoon 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 (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg white, lightly beaten (optional, not in nutritional count)
Cooking spray

Here is how you make Baked Penne with Summer Veggies:

Cook pasta according to package directions, omitting salt and fat; drain.2. Preheat oven to 400?.3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; saut? 5 minutes. Add tomato and garlic; saut? 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400? for 15 minutes or until bubbly and browned.Serving Size: makes 4-1.5 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user DASOTA.11.

The nutritional information for Baked Penne with Summer Veggies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.7

• Total Fat: 10.7 g
• Cholesterol: 20.0 mg
• Sodium: 268.5 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 4.4 g
• Protein: 16.2 g

The dietary needs meet for Baked Penne with Summer Veggies is Vegetarian