This is another of my favorite fall recipes. It utilizes that overabundance of fall squashes (or fresh Farmer's Market veggies) again. When you are making this dish, you may feel like you are chopping way too many veggies. I was rather concerned myself. However, the large amount of veggies blends perfectly with all the pasta you are boiling up. This makes a huge recipe, so call some friends or expect leftovers!
1 medium zucchini (about 3 cups), chopped
1 medium yellow squash (about 3 cups), chopped
1 medium eggplant (about 3 cups), chopped
2 tomatoes, diced
2 tbsp onion, finely chopped
2 tbsp olive oil
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 lb whole wheat rotini pasta
8 oz low-fat ricotta cheese
1 c shredded mozzarella cheese
Boil pasta until it is al dente, about 10 minutes. Drain and set aside.
Heat oil in a large skillet. Add salt, pepper, and garlic. Next, add zucchini, yellow squash, eggplant, tomatoes, and onion. Saute until vegetables are tender. Do not drain juices.
Meanwhile, beat egg and ricotta together.
Put pasta into a large casserole dish. Stir ricotta mix in until the pasta is evenly coated. Next stir the vegetable mixture into the pasta. Cover with mozzarella cheese.
Bake at 350 degrees for 10 to 15 minutes or until cheese is melted. Serve with garlic bread or soft bread sticks. Enjoy!
Serves about 8