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
Cook pasta according to package directions, omitting salt and fat; drain.
Preheat oven to 400°.
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.
Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch baking dish coated with cooking spray; top with remaining mozzarella. Bake at 400° for 15 minutes or until cheese is bubbly and browned.