Baked Ziti With Butternut Squash Mushrooms Food

VEGGIE LOVERS BAKED ZITI

Veggie Lovers Baked Ziti image

This recipe is easily adaptable to what is on hand- fresh, frozen, or canned veggies, leftovers, meat or no meat, etc. It's always yummy. Thanks Jill! and the back of the Hunt's can.

Provided by ctrmom

Categories One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 medium yellow squash or 3 medium zucchini
1 1/2 cups mushrooms, sliced (optional)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (10 ounce) package frozen broccoli, thawed (optional)
1 (26 ounce) can spaghetti sauce (I use Hunt's Chunky Vegetable)
1 (16 ounce) jar alfredo sauce (or make your own- 2 cups)
12 ounces ziti pasta or 12 ounces penne, cooked and kept warm
3 cups mozzarella cheese, shredded
1/2 lb ground beef, browned (optional)
nonstick cooking spray

Steps:

Preheat oven to 425.
Heat oil on Med-hi in skillet.
Add squash (and optional mushrooms) and season with salt and pepper.
Cook until squash starts to brown.
Add spinach (and optional broccoli); cook until water evaporates.
Blend the sauces into the veggies.
Heat through.
Toss with pasta, optional ground beef, and half of the cheese.
Coat a 13x9 pan with spray.
fill dish and top with leftover cheese.
Bake 10 min or until cheese melts.

Nutrition Facts : Calories 380.7, Fat 15.2, SaturatedFat 6.5, Cholesterol 34.2, Sodium 502.8, Carbohydrate 43.5, Fiber 4.4, Sugar 8.1, Protein 17.9

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