Delicious comfort food at its low sodium best. This version of baked ziti is packed with fresh summer veggies – another great way to eat your zucchini!
SODIUM CONTENT: 82.8 mg per serving
1 16-oz. pkg. dry ziti rigate
2 T. olive oil
1 medium onion, diced
1 medium green bell pepper, cored, seeded and diced
1 medium yellow squash, trimmed and diced
1 medium zucchini, trimmed and diced
4 cloves garlic, minced
1 15-oz. can no-salt-added whole tomatoes, drained and diced (or fresh peeled equivalent)
2 8-oz. cans no-salt-added tomato sauce
2 T. tomato paste
1 t. brown sugar
1 t. dried basil
1 t. dried marjoram
3/4 t. freshly ground black pepper
1/2 t. dried oregano
1/4 t. dried savory
1/4 t. dried thyme
8 oz. shredded fresh water-packed mozzarella cheese
2 T. grated parmesan cheese
Bring a large pot of water to boil over high heat. Add ziti, return to a boil and cook 12 minutes. Remove from heat, drain and return to pot. Set aside.
Preheat oven to 350 degrees.
Heat oil in a saute pan over medium-high. Add onion and garlic and saute 3 minutes. Add diced green pepper, squash, zucchini and tomatoes and cook, stirring, 10 minutes. Add remaining sauce ingredients and simmer uncovered 10 minutes, stirring occasionally. Remove from heat. Pour sauce into the pot of pasta. Add half of the shredded mozzarella and stir to combine. Pour mixture into a 9 x 13-inch oven-proof casserole dish. Sprinkle remaining cheeses over top, then cover with aluminum foil. Place pan on middle rack in oven and bake 30 minutes. Remove from oven, remove foil and serve immediately.