Bake Ziti

Now this is comfort food! My mom used to make a variation of this baked ziti recipe when I was a child and it was one of my favorite meals. I love that our family has put our own twist on it (cough, more veggies and beans), and it is one of my kid’s favorites too!

Patty what squash?

Patty pan squash, also known as scallop squash or starburst squash, is a delightful type of summer squash. It tastes similar to yellow summer squash, but I love the buttery taste. Pattypan squash slices on top is one of our favorite variations of this dish, but if don’t have any pattypan squash sliced eggplant works deliciously too. We often make this with eggplant during cold winter months when fresh garden summer squash varieties are hard to come by. Also, swapping out the zucchini mixed in with the pasta noodles for fresh spinach is a tasty option too. Really we add whatever veggies we have on hand, anything that works well with a simple basil pasta sauce will do just fine!

Choose Your Pasta Wisely

Looking for ways to make this dish even healthier? Swap out regular pasta for chickpea pasta or whole wheat pasta. Unlike regular pasta, which has little nutrition, chickpea pasta is loaded with protein and fiber. I’m a huge fan of the Banza chickpea pasta, and you can find it in almost any grocery store now. I’m not going to lie, it is pricer, but I’m a strong believer that the good things we put into our bodies are totally worth it. They will save you money on medical bills in the long run. Think of it as an investment in your health!

How to Make Baked Ziti

Now let’s get cooking! To begin cook the pasta according to the manufacturers directions. While the pasta is cooking prep the zucchini. Heat a saute pan on high, add some olive oil, the chopped zucchini, and juice from the lemon. Saute until the zucchini is cooked and slightly browning, stiring with a spatula to avoid burning. Then prep the tomato sauce. Add the can of tomatoes, red bell pepper, garlic, olive oil, basil, and salt to a blender or food processor. Give it a couple pulses to blend. It doesn’t need to be smoothie smooth, but if you kids are like mine the less chunky the better. Once the pasta is done cooking and strained. Add the pasta, tomato sauce, and chickpeas to a large baking dish. Mix everything together. Then top with the slices of patty pan squash (or eggplant), 1 layer to cover all the pasta. Add the sliced mozzarella on top of the squash. Bake at 425 degrees for about 25 minutes until the cheese is bubbly and brown on top. This is an easy baked ziti recipe and it is a great weeknight meal. Plus as an added bonus it is delicious as leftovers. So make a huge pot and enjoy! Print