The Best Summer Squash Baked Ziti You'll Ever Make!
Indulge in the best summer squash baked ziti! This easy recipe combines tender squash, rich marinara, and gooey cheese for a comforting, seasonal meal your family will adore.
Servings: 6 servings
Calories: 651cal
Cost: $10
Equipment
- stovetop/oven
- 5-quart stock pot
- cutting board & knife
- 9 x 13 casserole dish
- strainer
- wooden spoon
Ingredients
- 1 pound ziti pasta cooked al dente
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 2 pounds zucchini sliced into ¼" coins, and then quartered
- 2 pounds summer squash sliced into ¼" coins, and then quartered
- 1 pint cherry tomatoes
- 24 ounces marinara sauce
- 1 teaspoon Italian herbs
- salt & pepper to taste
- 2 cups Galbani® Mozzarella shredded in food processor
- 15 ounces Galbani® Whole Milk Ricotta
- fresh basil to garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente. It should still have a slight bite, as it will finish cooking in the oven. Drain well and set aside.
- Sauté the Squash and Garlic: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced summer squash and cook for 5-7 minutes, stirring occasionally, until it starts to soften. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Sauce: Add in the cherry tomatoes and Italian herbs. Carefully pour in the marinara sauce. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes to allow the flavors to meld. Season with salt and freshly ground black pepper to taste.
- Assemble the Ziti: Preheat your oven to 350°F. Spread about half of the cooked ziti evenly across the bottom of the prepared baking dish.Ladle in the summer squash with marinara sauce over the pasta.Add in half the mozzarella cheese, and continue to mix and layer the pasta, squash, and cheese to ensure everything is mixed throughout. Dollop on the Galbani® Whole Milk Ricotta on top, and sprinkle it with salt, and pepper.
- Bake: Bake for 20 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Rest and Serve: Let the baked ziti rest for 5-10 minutes before serving. This helps the layers set. Garnish with fresh basil, if desired.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1serving | Calories: 651cal | Carbohydrates: 79g | Protein: 32g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 860mg | Potassium: 1579mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2055IU | Vitamin C: 79mg | Calcium: 430mg | Iron: 4mg