1 lb uncooked ziti pasta (or 1 lb penne pasta) |
1 (15 ounce) container ricotta cheese |
2 eggs, beaten |
2 tablespoons olive oil |
1/2 cup grated parmesan cheese |
1/4 teaspoon fresh ground black pepper (optional or to taste) |
1 cup shredded mozzarella cheese or 1 cup cheddar cheese |
3 tablespoons olive oil |
1 medium onion, thinly sliced |
6 medium fresh garlic cloves, finely chopped |
1/4 teaspoon crushed red pepper flakes (or adjust to heat level) |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 small eggplant (sliced into about 1-inch cubes) |
1 small zucchini (halved lenghwise then sliced thinly) |
1 red bell pepper, seeded and sliced (or a mixture of red and green bell peppers) |
4 large plum tomatoes, coarsley chopped |
3 -4 tablespoons grated parmesan cheese |
1/2-1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste) |
fresh ground black pepper (to taste) |