This is adapted from the back recipe label of a Hunt's spaghetti sauce can. The amount of ricotta I'm not sure on since the recipe doesn't call for it (and is therefore not good enough on its own) and I about doubled this all to make enough for eight hungry young folks. :) Feel free, too, to adapt the veggies you use as you need and like. I didn't use spinach in ours ...
2 T olive oil
3 medium crooked neck squash or zucchini
1 box frozen chopped spinach, thawed and squeezed dry
1 can (26 oz) Hunt's chunky vegetable spaghetti sauce
approx. 2 c. ricotta cheese
12 oz dry ziti (or penne, or other noodle of your choice), cooked and kept warm
3 c. shredded mozzarella cheese, divided
1. Preheat overn to 425 degrees. Heat oil in large skillet over medium-high heat; add squash and season with salt and pepper. Cook until squash starts to brown. Add spinach; cook until water evaporates.
2. Blend in both the spaghetti sauce and the ricotta cheese; heat through. Toss with pasta and half of the mozzarella cheese.
3. Spray a 13"x9" baking dish with cooking spray. Pour pasta blend into dish; top with remaining cheese. Bake about 10 minutes until cheese is melted (also look for the juices in the dish to start bubbling tantalizingly).