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| 1 Tasse | mushrooms |
| 1/2 Tasse | Onion chopped |
| 1/2 Tasse | red bell pepper chopped |
| 1/2 Tasse | Zucchini chopped |
| 1/2 Tasse | Yellow squash, chopped |
| 2 | Plum tomatoes, coarsely chopped |
| 2 Tasse | tomato sauce |
| 1/4 Teelöffel | red pepper flakes |
| 1 Tasse | Ricotta cheese, part skim milk, |
| 2 1/4 Tasse | Pasta shells, uncooked |
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1. Cook pasta according to package directions.
2. To prepare sauce, spray medium nonstick skillet with nonstick spray. Add mushroom, onion, bell peppe, zucchini, yellow squash, and tomatoes. Cook over medium-high heat until onion is translucent, stirring occasionally, 5 minutes. Stir in tomato sauce and red pepper flakes; reduce heat to low; simmer 10 minutes.
3. Place 1 cup pasta in each of 4 serving bowls; ladle sauce mixture evenly over each. Spoon 1/4 cup ricotta in center over each serving.
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