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Baked Ziti and Summer Veggies

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Baked Ziti and Summer Veggies

4 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Baked Ziti, pasta, squash, summer veggies, vegetarian, zucchini
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 1/2 cup pasta, 1/2 cup veggies, 1/2 cup fruit
Calories: 243kcal


  • 4 ounce penne pasta
  • 2 medium squash, summer
  • 1 medium zucchini
  • 4 medium tomato, red
  • 1 medium onion
  • 4 clove garlic
  • 2 tablespoon olive oil
  • 2 cup mozzarella cheese, shredded
  • 1/4 cup basil, fresh
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 cup ricotta cheese, part skim milk
  • 2 large egg

Serve With

  • 2 medium orange


  • Cook pasta according to package directions; drain and set aside.
  • Preheat oven to 400°.
  • Chop summer squash, zucchini, tomatoes, and onion. Mince garlic.
  • Add oil to a large skillet and heat over medium-high heat. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes.
  • Remove veggies from heat, then stir in pasta, 1/2 cup mozzarella, basil, oregano, 1/2 teaspoon salt, and pepper.
  • In a bowl, combine ricotta, remaining salt, and egg; stir into pasta mixture.
  • Spoon mixture into a 9×13 baking dish coated with cooking spray; sprinkle with remaining mozzarella.
  • Bake for 15 minutes or until bubbly and browned.
  • Serve with orange wedges on the side.
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Calories: 243kcal | Carbohydrates: 26g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 482mg | Fiber: 4g | Sugar: 5g

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