Baked ziti and Summer Veggies

Baked ziti and Summer Veggies~ This was pretty good. Very fresh tasting with the fresh basil and all the yummy veggies. Next time I will add mushrooms.


    4 ounces uncooked ziti
    1 tablespoon olive oil
    2 cups chopped yellow squash
    1 cup chopped zucchini
    1/2 cup chopped onion
    2 cups chopped tomato
    2 garlic cloves, minced
    1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
    2 tablespoons chopped fresh basil
    2 teaspoons chopped fresh oregano
    3/4 teaspoon salt, divided
    1/8 teaspoon crushed red pepper
    1/4 cup (2 ounces) part-skim ricotta cheese
    1 large egg, lightly beaten
    Cooking spray


1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Preheat oven to 400°.

3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.