INGREDIENTS
2 tbsp
extra virgin olive oil
1/2 lb
ground sausage
1
red bell pepper
14 oz
canned tomatoes
1 tbsp
oregano
1 tbsp
fresh thyme leaves
1 pinch
red pepper flakes
1 serving
kosher salt
2 larges
yellow summer squash
1 1/2 cups
skim milk ricotta cheese
1 cup
fontina cheese
3/4 cup
basil pesto
4 oz
mozzarella
1 serving
fresh basil