Baked Ziti with Bacon & Summer Veggies

Adapted from Cooking Light

Chef’s Notes: After much care and talking to my zucchini plants, we FINALLY got a squatty zucchini! I would have used one of our tomatoes, but the BIRDS KEEP EATING THEM; not that I’m angry about it or anything.

Plan of Attack:

1. Cook Pasta

2. Saute Veggies

3. Combine

4. Bake

Ingredients for 2-3:

2.5 oz uncooked ziti

2 slices bacon

1 yellow squash, chopped

1 zucchini, chopped

1 large tomato, chopped

2 garlic clove, minced

½ yellow onion, chopped

2 oz shredded mozzarella, divided (about ½ C)

1 Tbsp fresh basil, chopped

½ tsp dried oregano

½ tsp Italian Seasoning

1/8 C part-skim ricotta cheese

1 medium egg

¼ + 1/8 tsp salt

1/8 tsp red pepper flakes

Cooking spray

Instructions:

1. Preheat oven to 400 degrees, cook pasta according to package directions and spray a baking dish with cooking spray.
2. Heat a large skillet over medium-high heat; fry bacon until crisp. Remove from pan, chop & set aside
3. Add squash, zucchini & onion; sauté about 10 minutes. While veggies cook in a small bowl whisk together ricotta cheese, egg, ¼ tsp salt & red pepper flakes; set aside
4. Add garlic & tomatoes; sauté about 5 minutes
5. Remove skillet from heat and stir in ¼ C shredded mozzarella, bacon, salt to taste, basil, oregano & Italian Seasoning
6. Then stir in ricotta mixture & pasta into the veggies. Spoon into prepared baking dish, sprinkle with rest of shredded mozzarella cheese and bake for 15 minutes
7. Enjoy!

Food for Fridays!

the SupperSmiths, forging one meal at a time