Ingredients

  • 4 oz. uncooked Ziti Pasta
  • 1 tbsp. Olive Oil
  • 2 cups Yellow Squash, chopped
  • 1 cup Zucchini, chopped
  • ½ cup Onion, chopped
  • 2 cups Tomato, chopped
  • 2 cloves Garlic, minced
  • 4 oz. part-skim Mozzarella Cheese, shredded and divided
  • 2 tbsp. Fresh Basil, chopped
  • 2 tsp. Fresh Oregano, chopped
  • ¾ tsp. Salt, divided
  • ⅛ tsp. Italian Red Pepper Flakes
  • 2 oz. part-skim Ricotta Cheese
  • 1 Egg, lightly beaten
Instructions

  1. Cook pasta according to package directions, omitting salt, and drain.
  2. Preheat oven to 400 degrees.
  3. Heat a large skillet over medium-high heat, and add oil to pan.
  4. Add squash, zucchini, and onion and saute for 5 minutes.
  5. 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.
  6. Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
  7. Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
  8. Bake 400 degrees for about 25 minutes, or until bubbly and browned.