Veggie Lover's Baked Ziti

Veggie Lover's Baked Ziti

16 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Hunts.com

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

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Ingredients

Adjust Servings

Original recipe yields 8 1 1/4-cup servings

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Directions

  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.

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Reviews (16)

Rate This Recipe
vince
16

vince

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 think complemented the alfredo. I also used green squash since that was all I had. And added parm cheese onto the top. My husband and I will make this again and again! We are thinking on trying mushrooms, red pepper and artchokes next time in addition to the spinach and squash.

DomesticallyDisabled
9

DomesticallyDisabled

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.

loskeets
7

loskeets

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

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 47 g
  • 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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