Ingredients     4 ounces uncooked ziti     1 tablespoon olive oil $     2 cups chopped yellow squash $     1 cup chopped zucchini $     1/2 cup chopped onion     2 cups chopped tomato $     2 garlic cloves, minced     1 cup (4 ounces) shredded part-skim mozzarella cheese, divided     2 tablespoons chopped fresh basil     2 teaspoons chopped fresh oregano     3/4 teaspoon salt, divided     1/8 teaspoon crushed red pepper     1/4 cup (2 ounces) part-skim ricotta cheese     1 large egg, lightly beaten $     Cooking spray $ Preparation     1. Cook pasta according to package directions, omitting salt and fat; drain.     2. Preheat oven to 400°.     3. 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.     4. 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.