| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta, Quickly pre, Main dishes, Ethnic, Healthwise | 4 | Servings | |
INGREDIENTS
| 1 | c | Mushrooms, |
| 1/2 | c | Onion, chopped |
| 1/2 | c | Red bell pepper, chopped |
| 1/2 | c | Zucchini, chopped |
| 1/2 | c | Yellow squash, chopped |
| 2 | Plum tomatoes, coarsely chopped | |
| 2 | c | Tomato sauce, |
| 1/4 | ts | Red pepper flakes, |
| 1 | c | Ricotta cheese, part skim milk, |
| 2 1/4 | c | Pasta shells, uncooked |
INSTRUCTIONS
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 1/4 cup ricotta in center over each serving.
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