Baked Ziti And Summer Vegetables - cooking recipe

Ingredients

4 ounces uncooked ziti pasta
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomatoes
2 garlic cloves, minced
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 flakes
2 ounces part-skim ricotta cheese
1 egg, lightly beaten

Preparation

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.