Vegetarian

Baked Penne and Summer Veggies takes 15 minutes to prepare.

Baked Penne and Summer Veggies takes 15 minutes to cook.

Baked Penne and Summer Veggies makes 4 servings.

The ingredients for Baked Penne and Summer Veggies are:

4 ounces uncooked penne pasta
1 tbsp olive oil
2 c chopped yellow squash
1 c chopped zucchini
.5 c chopped onion
2 c chopped tomatos
2 garlic cloves, minced
1 c (4 oz) shredded part-skim mozzarella cheese, divided
2 tbsp chopped fresh basil
2 tsp chopped fresh oregano
.75 tsp salt, divided
1/8 tsp crushed red pepper
1/4 c (2 oz) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray

Here is how you make Baked Penne and Summer Veggies:

1. Cook pasta according to package, omitting salt & fat; drain2. Pre-heat oven to 400?3. Heat large skillet over medium-high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes. Add tomato and garlic; saute 3 minutes. Remove from heat; stir in pasta, 1/2 c mozzarella, herbs, 1/2 tsp salt and pepper.4. Combine ricotta cheese, remaining salt and egg. Stir into pasta mixture. Spoon into 8' square glass or ceramic baking dish covered w/ cooking spray; sprinkle w/ remaining mozzarella. Bake at 400? for 15 minutes or until bubbly and browned.Serving Size: 4 servings @ 1.5 cupsNumber of Servings: 4Recipe submitted by SparkPeople user EIDOTHEA1.

The nutritional information for Baked Penne and Summer Veggies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 297.7

• Total Fat: 12.0 g
• Cholesterol: 67.5 mg
• Sodium: 629.1 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 5.6 g
• Protein: 17.4 g