1 tbsp (15 mL) salt
4 cups (1 L) rotini pasta, (about 12 oz/375 g)
1 tsp (5 mL) vegetable oil
2 zucchinis, cubed
1 onion, peeled and chopped
1/2 sweet red pepper or sweet green pepper, diced
4 cups (1 L) sliced mushrooms
1-1/2 cups (375 mL) diced cooked ham
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
1 jar (375 mL) chunky pasta sauce
1 tub (475 g) light ricotta cheese
2 cups (500 mL) shredded part-skim mozzarella cheese
Fill large pot with 16 cups (4 L) water. Add salt and cover. Place over high heat and bring to boil. Add pasta; stir well with slotted spoon. Boil, stirring occasionally, for 6 minutes.
To test for doneness, use slotted spoon to remove 1 rotini; taste. If pasta is tender but still firm, it is ready. Place colander in sink. Wearing oven mitts, carefully drain pasta into colander. Shake colander; leave in sink to drain.
Meanwhile, place oven rack in top broiling position in oven. Turn on broiler a few minutes before broiling lasagna.
Wrap handle of skillet with two layers of foil. Brush surface with oil; place over medium-high heat.
Add zucchini, onion, red pepper, mushrooms, ham, oregano and pepper. Cook, stirring with wooden spatula, for 8 minutes or until vegetables are tender.
Pour in pasta sauce; simmer for 5 minutes, stirring occasionally. Add pasta; stir well, then smooth surface.
With dessert spoon, place dollops of ricotta all over surface of pasta, spreading evenly. Sprinkle with mozzarella.
Broil for 5 minutes or until cheese is bubbling and golden brown. Wearing oven mitts, remove skillet from oven.