Directions:
- Cook pasta according to package directions, omitting salt, and drain.
- Preheat oven to 400 degrees.
- Heat a large skillet over medium-high heat, and add oil to pan.
- Add squash, zucchini, and onion and saute for 5 minutes.
- Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
- Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
- Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
- Bake 400 degrees or until bubbly, and browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.88 Kcal (988 kJ) | ||
| Calories from fat | 92.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.32g | 16% | |
|---|---|---|---|
| Cholesterol | 63.46mg | 21% | |
| Sodium | 676.02mg | 28% | |
| Potassium | 829.75mg | 18% | |
| Total Carbs | 16.83g | 6% | |
| Sugars | 8.55g | 34% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 14.03g | 28% | |
| Vitamin C | 40.9mg | 68% | |
| Iron | 1.1mg | 6% | |
| Calcium | 316.4mg | 32% | |
| Amount Per 100 g | |||
| Calories | 62.51 Kcal (262 kJ) | ||
| Calories from fat | 24.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 16% | |
|---|---|---|---|
| Cholesterol | 16.82mg | 21% | |
| Sodium | 179.14mg | 28% | |
| Potassium | 219.87mg | 18% | |
| Total Carbs | 4.46g | 6% | |
| Sugars | 2.27g | 34% | |
| Dietary Fiber | 0.57g | 9% | |
| Protein | 3.72g | 28% | |
| Vitamin C | 10.8mg | 68% | |
| Iron | 0.3mg | 6% | |
| Calcium | 83.8mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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