Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Mushrooms, |
| ½ cup | Onion, chopped |
| ½ cup | Red bell pepper, chopped |
| ½ cup | Zucchini, chopped |
| ½ cup | Yellow squash, chopped |
| 2 \N | Plum tomatoes, coarsely chopped |
| 2 cups | Tomato sauce, |
| ¼ teaspoon | Red pepper flakes, |
| 1 cup | Ricotta cheese, part skim milk, |
| 2¼ cup | Pasta shells, uncooked |
1. Cook pasta according to package directions.
2. To prepare sauce, spray medium nonstick skillet with nonstick spray. Add mushroom, onion, bell peppe, zucchini, yellow squash, and tomatoes. Cook over medium-high heat until onion is translucent, stirring occasionally, 5 minutes. Stir in tomato sauce and red pepper flakes; reduce heat to low; simmer 10 minutes.
3. Place 1 cup pasta in each of 4 serving bowls; ladle sauce mixture evenly over each. Spoon ¼ cup ricotta in center over each serving.