Baked Ziti and Summer Veggies

From Cooking Light

4 oz uncooked ziti (use GF)
1 TBSP olive oil
2 c chopped yellow squash
1 c chopped zucchini
1/2 c chopped onion
2 c chopped tomato
2 garlic cloves, minced
1 c shredded light mozzarella cheese
2 TBSP chopped fresh basil
2 tsp chopped fresh oregano
3/4 tsp salt
1/8 tsp crushed red pepper
1/4 c part-skim ricotta cheese
1 lg egg, lightly beaten

1. Cook pasta according to package, omitting salt; drain.

2. Preheat oven to 400.

3. Heat lg skillet over mdm-high heat. Add oil to pain. Add squash, zucchini and onion, saute for 5 mins. Add tomato and garlic for 3 more ins. Remove from heat; stir in pasta; 1/2 c mozzarella, herbs, 1/2 tsp salt and red pepper.

4. Combine ricotta, remaining salt and egg. Stir into the pasta mixture.Spoon into an 8 inch square dish coated with cooking spray; top with remaining mozzarella. Bake at 400 F for 15 mins. Yield: 4 servings (1 1/2 c serving size)

Calories: 301; Fat: 12.1g; Protein 16.5g