Renee's Pasta-Vegetable Bake

• 1/2 pound pasta, fettuccine or linguine, broken in half, cooked and drained, cooled (not refrigerated)
• 1/2 medium yellow onion thinly sliced
• 2 cloves garlic crushed
• 1 whole eggs beaten
• 1/2 pound ricotta cheese part-skim, or cottage cheese (small curd)
• 1/4 cup basil fresh, chopped
• 1/4 cup italian parsley fresh, chopped
• 1 teaspoon kosher salt or to taste
• 1/4 teaspoon black pepper or to taste, freshly ground
• 1 medium zucchini or summer squash, sliced and blanched for 2 minutes
• 2 large italian plum (roma) tomatoes sliced
• 8 ounces mozzarella cheese part-skim, shredded
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated

1. Spray 8 x 8-inch casserole dish with vegetable cooking spray or grease with olive oil.
2. In a skillet, saute onion and garlic until soft in a little olive oil.
3. Toss with the cooked pasta.
4. Add and toss with the herbs, salt, pepper, a little (about 2 tsp.)
5. of the Parmesan cheese, all the ricotta, and beaten egg.
6. Toss well together.
7. Spread and press down half of the mixture in the prepared casserole dish.
8. Layer with half the tomato slices and zucchini.
9. Sprinkle with half of the Parmesan and mozzarella.
10. Repeat the process again.
11. Cover dish with foil and bake in a preheated 350F (180C) oven for 35 minutes.
12. Uncover and bake another 5 to 10 minutes, until cheese in oozy and light golden brown.
13. Let cool for 5 to 10 minutes before cutting into squares like lasagna.

pasta, yellow onion, garlic, eggs, ricotta cheese, basil, italian parsley, kosher salt, black pepper, zucchini, italian plum, mozzarella cheese, parmesan

Taken from recipeland.com/recipe/v/renees-pasta-vegetable-bake-50200 (may not work)