Baked Ziti & Summer Veggies

By ltrodrigu

Ingredients

• 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

Preparation

Step 1

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

Preheat oven to 400°.

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.

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.