Baked Ziti and Summer Veggies

Prep / Total : 40 minutes    Makes 4 servings      ( serving size: about 1-1/2 cups)

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.
TIP :
Add lots of color to baked ziti with summer veggies like squash, zucchini, and tomato.

Worthy of a special occasion