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Suggested Serving Size

1/2 cup

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Ingredients

• 1 red bell pepper, chopped
• 1 zucchini, cut into 1 1/2-inch pieces
• 1 summer squash, quartered lengthwise and cut into 1-inch cubes
• 1 large yellow onion, chopped
• 3 tsp olive oil
• 1/4 tsp salt
• Black pepper to taste
• 1 Tbsp dried Italian herb mix or herbes de Provence
• 1/2 lb multigrain ziti or penne
• 2 garlic cloves, minced
• 1 Tbsp chopped fresh parsley
• 1 cup grated part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese

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Preparation

1. Preheat oven to 450°.
2. On a baking sheet, toss the bell pepper, zucchini, squash, and onion strips with 1 tsp of the olive oil, 1/8 teaspoon of the salt, black pepper to taste and the dried herbs. Roast until tender, about 15 minutes. Set aside. Reduce the oven temperature to 350°.
3. Meanwhile, in a large saucepan of boiling water, cook pasta over medium-high heat until just tender. Drain in a colander and set aside.
4. In a large skillet, heat remaining 2 teaspoons oil over medium-high heat until hot. Add chopped onion and garlic and sauté for 4 to 5 minutes, until onion is softened. Add tomatoes and bring to a boil. Reduce heat and simmer until sauce thickens, about 15 minutes, stirring occasionally. Add remaining 1/8 teaspoon salt, black pepper to taste and parsley and simmer another 5 minutes, stirring occasionally.
5. In a large bowl, mix together cooked pasta, reserved vegetables, 1/2 cup of the mozzarella, 2 tablespoons of the Parmesan, and all but 1/4 cup of the tomato sauce. In a 13 x 9-inch baking dish, spread the remaining 1/4 cup tomato sauce. Pour in pasta mixture and top with remaining 1/2 cup mozzarella. Sprinkle with remaining 2 tablespoons Parmesan. Bake for 40 minutes, or until cheese is melted.

Nutrition

Calories	224
Total Fat	6
Sat Fat	2
Cholesterol	10
Sodium	219
Total Carb	33
Fibers	2
Sugars	4
Proteins	10