Baked Penne with Vegetables

Ingredients
6 oz whole grain penne pasta (I actually use 1/2 pound box)
1 TBS olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 C chopped onion (I just use a few shakes of dry onions)
2 cups chopped tomato (I used chopped cherry tomatoes)
1 glove minced garlic (I use a few shakes of dry minced garlic)
1 cup shredded mozarella (divided) (low fat)
1/4 C chopped fresh basil
3/4 tsp dried oregano (or 1 TBS chopped fresh oregano)
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 C ricotta cheese (low fat)
1 egg lightly beaten

Directions
Cook pasta, drain. Heat oven to 400 degrees.
Heat squash and onions in a pan for 5 minutes
Add tomato and garlic and cook 3 minutes
Remove from heat
Stir in Pasta, 1/2 cup mozzarella cheese, herbs, 1/4 tsp salt, and red pepper
In a small bowl mix the ricotta, remaining salt and egg and then stir into pasta mixture
Spoon into a pirex baking dish coated with cooking spray
sprinkle with remaining mozzarella
Bake 15 minutes or until bubble and browned
(220 calories)