Baked Ziti with Summer Veggies

From Rantings of an Amateur Chef
This was great! But a bit dry. Next time I will add some marinara sauce.

Ingredients:

• 4 ounces uncooked ziti (I used rigatoni and probably more than 4 oz)
• 1 tablespoon olive oil
• 2 cups chopped yellow squash (my squash measurements were approximate based on what I had. I think I ended up with 1 1/2 c yellow squash and 1 1/2 c zucchini)
• 1 cup chopped zucchini
• 1/2 cup chopped onion
• 2 cups chopped tomato (I've also used a can of diced tomatoes)
• 2 garlic cloves, minced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided (I used more cheese all around. I don't know my measurements. I just kept putting it in until it looked the right cheesiness to me)
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 3/4 teaspoon salt, divided
• 1/8 teaspoon crushed red pepper
• 1/4 cup (2 ounces) part-skim ricotta cheese (same with this)
• 1 large egg, lightly beaten
• Cooking spray
• Marinara sauce (to taste)

Directions:

1. Cook pasta according to package directions, 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, mozzarella, herbs, 1/2 teaspoon salt, and pepper.

4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch (mine was probably bigger since I used more pasta) 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.