Baked Pasta With Summer Vegetables

Name: Baked Pasta With Summer Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons crushed red pepper; 1 large egg, lightly beaten; 2 Tbsps chopped fresh basil; 2 garlic cloves, minced; 1 Tbsp olive oil; 118 milliliters chopped onion; 2 teaspoons chopped fresh oregano (or 1/2 tsp dried oregano); 113 grams cup shredded part-skim mozzarella cheese, divided; 79 milliliters part-skim ricotta cheese; 1 teaspoons salt, divided; 473 milliliters chopped tomato; 170 grams uncooked tube-shaped whole-wheat pasta (ziti, penne, rigatoni, etc.); 473 milliliters chopped yellow squash; 237 milliliters chopped zucchini

You can never have too many main course recipes, so give Baked Pasta With Summer Vegetables a try. This vegetarian recipe serves 4. One portion of this dish contains approximately 19g of protein, 12g of fat, and a total of 336 calories. If you have oregano, squash, part-skim mozzarella cheese, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes.