4 ounces uncooked ziti (I used Rigitoni)
1 tablespoon olive oil (omitted)
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
Pre-heat the oven to 400 degrees. Boil pasta according to package directions.
In a large skillet, over medium heat add diced onion, yellow squash and zucchini and sauté for 5 minutes (or longer if desired). Add the garlic and diced tomatoes and sauté for 3 more minutes. Remove the skillet from the heat and add the pasta, mozzarella cheese, herbs and pepper.
In a separate bowl combine the ricotta cheese and egg. Stir this mixture into the noodles and vegetables. Lightly coat a 9″ x 13″ Pyrex pan with cooking spray. Spoon into the Pyrex dish and sprinkle mozzarella on top. Bake for 13-15 minutes or until the cheese is bubbly.
I got this recipe off Cooking Light online and pretty much stuck to the recipe. I made more than 4 ounces of pasta, using Rigatoni noodles. In hindsight I might have used a bit more Ricotta cheese, as the original recipe called for only half a cup, and I bought a store brand, low fat Ricotta. Seemed to work just fine and tasted okay. The basil was homegrown from our herb plants as well.