Baked Pasta With Summer Vegetables

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Handle the Heat
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 ounces uncooked tube-shaped whole-wheat pasta (ziti, penne, rigatoni, etc.)

1 tablespoon 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 (4 ounces) shredded part-skim mozzarella cheese, divided

2 tablespoons chopped fresh basil

2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried oregano)

3/4 teaspoon salt, divided

1/8 teaspoon crushed red pepper

1/3 cup part-skim ricotta cheese

1 large egg, lightly beaten

Cooking spray

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