www.monthlymealplanner.com

baked ziti with summer vegetables
by Londa Somers
serves: 4
  Love fresh from the garden recipes!
Ingredients:
  4 ounces   uncooked ziti
  1 Tbsp   olive oil
  2 cups   chopped yellow squash
  1 cup   chopped zucchini
  1/2 cup   chopped onion
  2 cups   chopped tomato
  2 cloves   garlic, minced
  1 cup   shredded mozzarella cheese
  2 Tbsp.   chopped fresh basil
  2 tsp.   chopped fresh oregano
  3/4 tsp   salt
  1/8 tsp   crushed red pepper
  1/4 cup   ricotta cheese
  1   egg
    cooking spray
Directions:
  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.