Baked Ziti and Summer Veggies

Mmmm. . . Summer veggies.  How we miss them all winter long.


4 oz ziti, cooked
2 C yellow squash, chopped (about 2-3 squash)
1 C zucchini, chopped (about 1-2)
1/2 C onion, chooped
2 C tomato, chopped
2 garlic cloves, minced
1 C shredded mozzarella cheese (you could get away with a little less)
2 Tbsp fresh basil
2 tsp fresh oregano (I used 1/2 tsp dried, because I didn't have any fresh)
3/4 tsp salt
1/8 tsp crushed red pepper
1/4 C ricotta cheese
1 egg

Saute squash, zucchini, and onion for ~5 min.  Add the tomatoes and garlic; saute another 3 minutes.  Stir into pasta.  Add 1/2 C mozzarella (or a little less), herbs, 1/2 tsp salt, and pepper.

Combine ricotta, remaining salt, and egg.  Stir into the pasta mixture.  Pour pasta into a greased 8-in square baking dish.  Top with remaining cheese.  Bake at 400 for 15 minutes.

Original recipe from July 2011 Cooking Light.