Directions:
- Cook pasta according to package directions, omitting salt and fat; drain.
- Preheat oven to 400°.
- Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
- Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.05 Kcal (775 kJ) | ||
| Calories from fat | 57.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 10% | |
|---|---|---|---|
| Cholesterol | 51.59mg | 17% | |
| Sodium | 597.09mg | 25% | |
| Potassium | 811.22mg | 17% | |
| Total Carbs | 24.37g | 8% | |
| Sugars | 8.63g | 35% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 9.46g | 19% | |
| Vitamin C | 40.9mg | 68% | |
| Iron | 1.1mg | 6% | |
| Calcium | 120.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 53.6 Kcal (224 kJ) | ||
| Calories from fat | 16.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 10% | |
|---|---|---|---|
| Cholesterol | 14.94mg | 17% | |
| Sodium | 172.96mg | 25% | |
| Potassium | 234.99mg | 17% | |
| Total Carbs | 7.06g | 8% | |
| Sugars | 2.5g | 35% | |
| Dietary Fiber | 0.79g | 11% | |
| Protein | 2.74g | 19% | |
| Vitamin C | 11.8mg | 68% | |
| Iron | 0.3mg | 6% | |
| Calcium | 34.8mg | 12% | |
* 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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