INGREDIENTS
1/4 cup
Basil, fresh leaves
3 tbsp
Flat-leaf parsley, fresh leaves
2 cloves
Garlic
28 oz
Tomatoes, canned whole
1
Yellow onion, medium
1
Yellow squash, small
1
Zucchini, small
1
Egg, large
1/4 tsp
Black pepper, freshly ground
1 tsp
Salt
1
Salt and freshly ground black pepper
1 tbsp
Olive oil, extra-virgin
1 1/2 cups
Mozzarella cheese, grated
1/2 cup
Parmesan cheese
1/4 cup
Parmesan cheese, grated
15 oz
Whole milk ricotta