Ingredients
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4 ounces uncooked ziti pasta
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1 tablespoon olive oil
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2 cups chopped yellow squash
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1 cup chopped zucchini
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1/2 cup chopped onion
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2 cups chopped tomatoes
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2 garlic cloves, minced
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4 ounces shredded part-skim mozzarella cheese, divided
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2 tablespoons chopped fresh basil
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2 teaspoons chopped fresh oregano
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3/4 teaspoon salt, divided
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1/8 teaspoon crushed red pepper flakes
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2 ounces part-skim ricotta cheese
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1 egg, lightly beaten
Instructions
- Cook pasta according to package directions, omitting salt, and drain.
- Preheat oven to 400 degrees.
- Heat a large skillet over medium-high heat, and add oil to pan.
- Add squash, zucchini, and onion and saute for 5 minutes.
- Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
- Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
- Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
- Bake 400 degrees or until bubbly, and browned.