8 oz. rotelle pasta
2 tbsp. vegetable oil
3/4 c. onion
2 lg. crushed garlic cloves
1 (15 oz.) Ricotta cheese
4 oz. or 1 c. sharp cheddar cheese
1/2 c. milk
1/4 c. parsley
1 1/2 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. black pepper
1 1/2 c. zucchini, sliced
1 1/2 c. squash, sliced
1 c. tomato

In 4 quart saucepan over high heat, bring 2 quarts hot tap water, covered, to boil, 8 to 10 minutes. Add rotelle to boiling water, cook 8 to 10 minutes, stirring frequently until tender.

Heat oven to 400 degrees. In 1 quart saucepan over medium heat, add onion and garlic, cook 5 minutes, stirring occasionally until softened. Remove from heat; set aside.

Drain pasta, place in large bowl along with cooked onion mixture, ricotta, 3/4 cup grated cheddar, milk, parsley, oregano, salt and pepper. Toss to mix well. Spoon mixture into 2 quart casserole, arrange in alternate rows of zucchini, yellow squash and tomato on top. Cover with foil and bake 20 minutes. Remove foil, sprinkle remaining 1/4 cup grated cheddar over vegetables, recover with foil and bake 5 minutes longer. Yield: 8 servings.