INGREDIENTS
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Salt and pepper
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1 pound penne rigate
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2 tablespoons olive oil
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1 small onion, finely chopped
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1 small red bell pepper, seeded, finely chopped
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1 small yellow squash, chopped
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1 small zucchini, chopped
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3 cloves garlic, minced
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4 cups (32 oz.) spaghetti sauce
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1/2 cup torn fresh basil
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2 cups ricotta
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12 ounces shredded mozzarella
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1/2 cup grated Parmesan
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