Baked Ziti and Summer Vegetables

Description: I recommend this 40 minute dish. Perfect for a weeknight dinner, and paired with recipe#459021#459021, is a nice complimentary meal.

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

Steps:

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 or until bubbly, and browned.