Baked pasta primavera

My friend Sue loves to make this pasta and here is a version of hers.

Boil penne pasta. While the water and pasta boil, dice 1 zucchini, a 1/2 onion, a handful of mushrooms, and a small Japanese eggplant.

Saute the vegetables in 1 tbs. olive oil until they soften. Season with salt and pepper.

After pasta is cooked until al dente. Drain and preheat oven to 375. Combine 2 C. tomato sauce with 1 C. skim ricotta cheese. Add in sauteed vegetables and toss to combine with pasta. Bake, uncovered in an oven proof casserole dish for 20 minutes until sauce is bubbly.

I like to turn the oven to Broil for 3 minutes before removing from the oven to get the top of the baked pasta a little crispy. No one else likes the little crispy bits, but I love to pick them off the top!