A lighter take on the Italian classic, this cheesy, garlicky dish will wow you with its rich flavor. Enjoy a heart-healthy baked ziti dotted with summer squash and sweet bell peppers.
Recipe yields 8 servings
Preheat oven to 350°.
In a large saucepan of boiling water cook pasta over medium high heat until just tender. Drain in a colander and set aside.
In a large skillet, heat oil over medium-high heat until hot. Add onion and garlic and sauté for 4 to 5 minutes, until onion is softened.
Add tomatoes and bring to a boil. Reduce heat and simmer until sauce thickens, about 15 minutes, stirring occasionally. Add salt, pepper and parsley and simmer another 5 minutes, stirring occasionally.
In a large bowl, mix together cooked pasta, ricotta, 1/2 cup mozzarella, 2 tablespoons Parmesan, and all but 1/4 cup of tomato sauce.
In a 13 x 9 baking dish-inch, spread the remaining 1/4 cup tomato sauce. Pour in pasta and cheese mixture and top with remaining 1/2 cup mozzarella. Sprinkle with remaining 2 tablespoons Parmesan. Cover with foil.
Bake for 40 minutes, or until cheese is melted.