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Tuscan Vegetable Baked Ziti

Tuscan Vegetable Baked Ziti recipe
photo by:kraft
The smartest thing you can do with this low-cal, low-fat meal is enjoy it with the people you love. This better-for-you ziti is still filled with cheesy goodness.
time
prep:
15 min
total:
40 min
servings
total:
6 servings
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posted:
1/22/2011
Really very good for such a simple recipe!
posted:
12/8/2010
We enjoyed all the wonderful fresh veggies with this one - I ended up throwing extra stuff that was leftover in the fridge. I think next time I'd add a can of tomatoes for more flavor and some extra juiciness it was a little dry.
posted:
11/17/2010
Great recipe. I added capers.
posted:
11/7/2010
Lots of chopping, but worth it. Simple, fresh, yummy! I followed the directions almost exactly, but I did add a little bit of garlic powder some sea salt, and some cracked pepper. I will definitely make this again.
posted:
10/23/2010
Oops, forgot one item! I also added our own canned tomatoes to this instead of spagetti sauce.
posted:
7/21/2010
This was good, but nothing special.
posted:
7/18/2010
The veggies were a perfect addition to the pasta in order to avoid that heavy feeling/food coma normally with baked ziti.
posted:
7/9/2010
Needs a little more sauce (or liquid) than the recipe calls for. I used 1 red pepper, 1 green pepper, and 1 zucchini, but it's plenty of veggies. Used an Italian herb blend because no oregano on hand and used spaghetti because no ziti on hand. Turned out well though!
posted:
3/27/2010
Wonderful! I used whole wheat pasta and added a can of diced tomatoes to the zucchini and yellow squash. Didn't have peppers on hand, but will try them next time.
posted:
1/28/2010
My hubby & I loved this recipe! Super easy & so yummy!
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