I found this recipe in the June issue of Cooking Light and made it for our Father's Day dinner. It was a big hit!
Baked Ziti with Summer Vegetables
4 oz 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 garlic cloves, minced
1 cup shredded mozzarella, divided
2 tbsp chopped fresh basil
2 tsp chopped fresh oregano
3/4 tsp salt, divided
1/8 tsp crushed red pepper
1/4 cup ricotta
1 egg
cooking spray
Cook pasta, drain.
Preheat oven to 400 degrees.
Heat oil in large skillet over medium high heat. Add squash, zucchini, and onion; saute 5 minutes. Add tomato and garlic; saute 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt, and red pepper.
Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400 degrees for 15 minutes or until bubbly and browned.
