Veggie Lover's Baked Ziti

Veggie Lover's Baked Ziti

17

"Baked pasta dish featuring summer squash, spinach and mozzarella cheese in a tomato-Alfredo sauce."
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Ingredients

30 m servings 415 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 1130 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F. Spray 13x9-inch baking dish with cooking spray; set aside. Cook pasta according to package directions, omitting salt.
  2. Heat oil in large skillet over medium-high heat while pasta is cooking. Add squash, salt and pepper. Cook 5 minutes or until squash is crisp-tender and starting to brown, stirring frequently. Add spinach; cook 2 minutes or until liquid evaporates, stirring frequently. Stir in pasta sauce and Alfredo sauce; cook 1 minute or until hot, stirring occasionally.
  3. Drain pasta. Add to sauce along with half of the cheese; mix lightly. Spoon into prepared dish; top with the remaining cheese.
  4. Bake 10 minutes or until cheese is melted and mixture is hot.

Reviews

17
  1. 22 Ratings

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Most helpful positive review

This was EXCELLENT and so fast to make. I made some variations: I used about 8 oz of fresh spinach, ex virgin oil instead of vegetable oil. I used red pepper and garlic pasta sauce which I thi...

Most helpful critical review

Good, but I suggest using less sauce & less squash. Also could use some spice; it's pretty bland.

This was EXCELLENT and so fast to make. I made some variations: I used about 8 oz of fresh spinach, ex virgin oil instead of vegetable oil. I used red pepper and garlic pasta sauce which I thi...

I made this the other day. It came out SO good. Quite possibly the best dinner I have ever made. It is so easy, too.

Good, but I suggest using less sauce & less squash. Also could use some spice; it's pretty bland.

FANTASTIC!! I used 2 yellow squash, 9 oz. package of spinach, and a little parmasean mixed in and across the top in addition to the mozzarella. Other than that, I followed the recipe, and it cam...

Excellent dish! Any veggie will work in this dish depending on the season. We have varied the veggies a few times. The first time we used squash and zucchini and the second time, we used just zu...

Exceptional!

I used 2 squashes and that was just the right amount. It was a little bland, but a little parmesan on top helped. It was good w/ the frozen spinach, but I'd like to try fresh next time. I'd make...

My husband and I loved this recipe and he hardley ever likes pasta without meat, let alone with some extra veggies in it! I wouldn't change anything about this recipe. We will definitely be maki...

SO creamy and delicious and easy!!