Yield: 4 Servings
|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.