Comida Kraft
Recipe Box

Tuscan Vegetable Baked Ziti

Prep Time
15
min.
Total Time
40
min.
Servings

6 servings

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375ºF.
  • Reserve 3/4 cup cheese; combine remaining cheese with all remaining ingredients.
  • Spoon pasta mixture into 13x9-inch baking dish; sprinkle with reserved cheese.
  • Bake 20 to 25 min. or until heated through.
* Made with quality cheeses crafted in the USA.

Substitute

Substitute mostaccioli for the ziti pasta, and 1 sliced yellow squash for the red peppers or mushrooms.

Safe Produce Tips

When purchasing produce, the produce should feel cold to the touch and have a bright color. Refrigerate raw vegetables for best quality and to prevent spoilage prior to use.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3-1/2 Carb Choice

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

Enjoy a variety of vegetables in this low-calorie, low-fat meal. As a bonus, the peppers not only provide vitamin C, but the cheese is also a good source of calcium.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 370
Total fat 9g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 740mg
Carbohydrate 54g
Dietary fiber 6g
Sugars 10g
Protein 20g
% Daily Value
Vitamin A 50 %DV
Vitamin C 80 %DV
Calcium 50 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Tuscan Vegetable Baked Ziti is rated 4.125 out of 5 by 8.
  • 2016-07-23T10:01CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_2, tr_6
  • loc_en_US, sid_53047, PRD, sort_relevancy
  • clientName_khcrm
Rated 2 out of 5 by from Eh...kind of bland, after reading some of the other reviews I realize I should have added something... Eh...kind of bland, after reading some of the other reviews I realize I should have added something more to this recipe - maybe sausage or parmesan cheese. Either way, I will not be making this again.
Date published: 2013-10-15
Rated 5 out of 5 by from Loved it. Loved it. The spec for the veggies is a little too much. Only used 1/4 lb. of mushrooms. Used 1 red pepper & 1 green pepper. Also, added in crushed red pepper. Very delicious and easy to make.
Date published: 2012-01-31
Rated 4 out of 5 by from The taste definitely depends on the the type of sauce you use. The taste definitely depends on the the type of sauce you use. The zucchini was still slightly crunchy, which kids loved. It was delish served with Parmesan chicken
Date published: 2013-04-30
Rated 5 out of 5 by from I've made this a few times and it always turns out great and makes excellent leftovers! I've made this a few times and it always turns out great and makes excellent leftovers! I like to spice it up a little to give it an extra kick.
Date published: 2012-03-05
Rated 3 out of 5 by from It was easy to make but next time I would add more cheese, some sweet onions and more mushrooms. It was easy to make but next time I would add more cheese, some sweet onions and more mushrooms. Did not like the black olive option.
Date published: 2013-10-10
Rated 4 out of 5 by from Very good recipe but next time I make it, I would add more sauce and less veggies. Very good recipe but next time I make it, I would add more sauce and less veggies.
Date published: 2012-01-10
  • 2016-07-23T10:01CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_2, tr_6
  • loc_en_US, sid_53047, PRD, sort_relevancy
  • clientName_khcrm

K:1460 v0:53047

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