Baked Ziti with Summer Vegetables

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.