Instructions: 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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