Baked Penne with summer vegetables

Happy Monday everyone! This is a recipe I cooked last night, as it was originally in the July menu, and I just didn't get around to it. It is from July's edition of Cooking Light magazine. I used penne instead of ziti, as this is what I had in my pantry.

Serve it with a nice salad, and it is a perfect summer meal. Perfect if you have a vegetable garden and don't know what to do with all the squash and zucchini you get these two months.

Ingredients
4 oz uncooked penne
1 tbsp olive oil
2 cups finely chopped yellow squash ( thin round slices)
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 oz) of shredded mozzarella cheese ( buy the block, and shred it prior to cooking)
2 tbsp fresh basil
2 tsp chopped fresh oregano
1/4 cup (2 oz) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray

Directions
Cook pasta first. Preheat oven to 400 degrees Fahrenheit. Heat a skilled over medium-high heat and add olive oil to the pan. Add squash, zucchini and onion, sauteeing for 10 minutes. Add tomato, garlic, and sautee for another 5 minutes. Remove from the heat. Once pasta is cooked, add pasta to this mixture, and add mozzarella cheese. I also added crushed red pepper flakes for some extra heat.
In a separate bowl, beat the ricotta and the egg together. Add this to the pasta mixture, and blend well. Spoon this into an 8-inch square dish, coated with cooking spray. Top it with the rest of mozzarella ( and if you have none left, just grate some more :))
Bake at 400 for 20 minutes or until bubbly and browned. Serve it with salad. This will give you 4 portions, each with 301 calories,12 g of fat and 4g of fiber.

Tonight I am cooking my mom's recipe of a Brazilian Carne Assada. Let's see how it turns out :) Recipe to come tomorrow or later tonight, after Zumba class.