So when I made this, I made it large purposely because I wanted left overs for the week. So this recipe is going to be a normal version of it, but I just have to half everything mentally (which hopefully I can do :) ).

8 oz Noodle Pasta (your choice, I did spiral noodles 'cause they are fun)
1 jar spaghetti sauce (I used a garden vegetable)
7.5 oz Ricotta cheese
1 small yellow squash, chopped
1 small zucchini, chopped
4 button mushrooms, chopped
1 small orange bell pepper, chopped
1/2 white onion, chopped
2-3 Roma Tomatoes, quartered; or handful of cherry tomatoes, halved
1 Tbsp minced garlic
1/2 cup cheese (I used Colby/jack because that is all I had)
1/2 cup cheese
1 Tbsp chopped fresh basil (from my garden still)
1 Tbsp oil

Preheat oven to 375 degrees F.

In a pan, bring water and dash of salt to a boil. Add in pasta and 1 Tbsp oil (vegetable, olive). You had the oil to prevent the water from boiling over, so if you don't have any, just keep an eye on them.

While the pasta is cooking, chop all the veggies and basil. Combine in a bowl with the spaghetti sauce, the ricotta, the garlic, and the 1st 1/2 cup cheese.

Once pasta is done, drain and pour in with the above mixture. Mix together well to ensure proper distribution of veggies and pasta.

Pour into greased (pan spray is fine) 9x13 cake or casserole pan. Cover with remaining 1/2 cup cheese. Bake at 375 degrees F for approximately 30-35 minutes.

Serve with rolls and salad. Serve 5-6