Cook pasta according to package directions, omitting salt and fat; drain.
Preheat oven to 400 degrees.
Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; saute 5 minutes. Add tomato and garlice; saute 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
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 for 15 minutes or until bubbly and browned.
Originally Submitted
12/25/2012
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