Preparation:
1. In a pot of boiling salted water, cook rotini until tender but firm, about 6 minutes. Drain in colander; set aside.
2. Meanwhile, in a non stick ovenproof skillet, heat oil over medium-high heat; cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8 minutes.
3. Add spaghetti sauce; cook, stirring occasionally for 5 minutes. Stir in pasta.
4. Spread ricotta cheese evenly over top, sprinkle with mozzarella. Broil for 5 minutes or until golden brown. |
