The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

2024 Commencement Student Speaker: Lea Tarzy
Alexandra Slofkiss: 2024 Commencement Soloist
Outstanding Senior Award: Bernadette Maramis
Excellence in Diversity and Inclusion: Gloria Sporea

Excellence in Diversity and Inclusion: Gloria Sporea

May 10, 2024

Excellence in Athletics Award: Meghan Quinn

Excellence in Athletics Award: Meghan Quinn

May 10, 2024

Excellence in the Arts Award: Joselyn Busato

Excellence in the Arts Award: Joselyn Busato

May 10, 2024

View All

Cooking Corner: Extra Cheesy Baked Ziti

Writer: Katie Mancino




Story continues below advertisement


6 oz dry penne pasta

1 1/4 cup tomato garlic sauce

1 cup fat free ricotta cheese

1 cup reduced fat Italian Cheese Blend

1/2 medium eggplant, cubed

1 large zucchini, cubed



1. Prepare pasta according to directions on package. You can also use the microwave (cover it with water and cook on high uncovered for 9-10 minutes). Cube vegetables.
2. Combine cooked pasta with tomato sauce, ricotta, 1/2 cup shredded cheese and the vegetables.
3. Load everything into a 9×9 baking pan and pack it down.
4. Cover the top with the remaining 1/2 cup of shredded cheese.
5. Bake at 375* for about 30 minutes until cheese begins to brown.

Makes 4 servings

310 calories, 46 carbs, 6g fat, 21g protein

“With 2 cups of cheese in just 4 servings this baked ziti dish comes out creamy and delicious. It’s loaded with chunks of eggplant and zucchini for a truly enormous portion size! Healthy food doesn’t mean sacrificing taste or flavor, it just means getting creative!”



Extra Hearty Minestrone


1 white onion, chopped

1 red onion, chopped

1 cup carrots, cubed

1 cup celery, cubed

6 cloves garlic, chopped

4 small tomatoes, diced

1 medium potato, cut into small cubes

1 can red kidney beans

1 can white beans

1 small head escarole, chopped

2 medium zucchini, cut into 1/4 round slices

3 cups low sodium vegetable broth

2 cans diced tomatoes

1 package baby bella mushrooms

5 oz spaghetti, broken into 1 inch pieces

4 Tbsp parmesan cheese

1 tsp salt

1/2 tsp garlic powder

1 Tbsp oregano



1. Cook onions, carrots, celery and garlic with 1 cup water for 5-8 minutes on medium heat until soft.

2. Add potato, tomato (fresh) and escarole; cook another 3-5 minutes, add another 1 cup water.

3. Add mushrooms, zucchini, beans, canned tomato and vegetable broth; cook 8-10 minutes.

4. Add about 6 cups of water and spices, cook another 10 minutes.

5. Add pasta, cook for 10 minutes then top off with more water.

6. Add parmesan, cook another 3-5 minutes, season to taste and enjoy!

Makes 9 servings (2.25 cups each)

201 calories, 43 carbs, 1g fat, 10g protein

“This is by far the best soup I’ve ever made! You can eat a full serving as part of a meal or have it as a half serving (pictured) as a snack! It takes about 1-1.5 hours but is honestly worth all the work and the recipe makes 9 full sized servings so your hard work WILL be rewarded! It’s super hearty & filling, with chunks of veggies like zucchini, carrots, mushrooms, celery, onion, tomato, there’s even a bit of potato in there!”

(Visited 49 times, 1 visits today)

Leave a Comment
More to Discover

Comments (0)

The editorial board of The Bucknellian reserves the right to review all comments before they are posted on the website and remove any if deemed offensive, illegal or in bad taste. Comments left on our web pages are not necessarily in-line with the views expressed by the writer.
All The Bucknellian Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *