Baked Ziti with Summer Veggies

This is a yummy way to use up some of your summer veggies.  I usually substitute cottage cheese for ricotta cheese because it's cheaper - I just blend it in the blender until it's the same consistency of Ricotta.  I also used less than 1/2 c. of onion, and I added more cheese on top than it calls for.

Baked Ziti with Summer Veggies

4 oz. uncooked ziti
1 Tbsp olive oil
2 C. chopped yellow squash
1 C. chopped zucchini
1/2 c. chopped onion
2 C. chopped tomatoes
3 garlic cloves, minced
1 C. part-skim ricotta cheese (or cottage cheese, blended smooth)
2 Tbsp chopped fresh basil
2 tsp. chopped fresh oregano
3/4 tsp. salt, divided
1/8 tsp. crushed red pepper
1 large egg, lightly beaten
1 C. part skim mozzarella cheese, divided

Cook pasta according to package directions; drain and set aside.
Preheat oven to 400°.
Heat a large skillet over medium-high heat.  Add oil to pan.  Add onions and saute until golden.  Add squash and zucchini; 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 pepper.
Combine ricotta, remaining salt, and egg.  Stir into pasta mixture.  Spoon into a 2-quart casserole dish coated with cooking spray; sprinkle with remaining mozzarella.  Bake at 400° for 15-20 minutes or until cheese is golden brown.