Bakedzitiandsummervegetables Recipes

BAKED ZITI WITH SUMMER VEGGIES

Steps:

• Cook ziti according to package directions; drain. Set aside.
• Preheat oven to 375º F.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
• Add garlic; cook, stirring frequently, for 1 minute.
• Add tomatoes, summer squash, and zucchini; cook, stirring frequently, for 3 to 4 minutes.
• Combine onion mixture, pasta, basil, salt, pepper, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well. Place in a 2½ to 3-quart casserole that is lightly coated with spray.
• Top evenly with remaining ¼ cup mozzarella cheese. Bake, covered with aluminum foil, for 35 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly.

BAKED ZITI AND SUMMER VEGETABLES

Steps:

• Cook pasta according to package directions, omitting salt, and drain.
• Preheat oven to 400 degrees.
• Heat a large skillet over medium-high heat, and add oil to pan.
• Add squash, zucchini, and onion and saute for 5 minutes.
• Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
• Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
• Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
• Bake 400 degrees or until bubbly, and browned.

SHEET PAN BAKED FETA WITH SUMMER VEGETABLES

Steps:

• Place a rimmed baking sheet on the lower rack of the oven. Preheat the oven to 425 degrees F.
• Combine the vinegar, rosemary sprig and honey in a small saucepan. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
• Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of the olive oil and toss. Nestle the slabs of feta in among the vegetables. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
• While the feta and vegetables roast, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
• Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil until the cheese and vegetables are browned in places, about 2 minutes.
• To serve, divide the escarole among 4 shallow bowls. Top with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.