A satisfying summer casserole that blends tender pasta, seared summer squash, and a creamy herb-forward sauce, all baked to golden perfection.

Why You’ll Love This Recipe

★ Veggie-packed—every bite features summer squash and herbs.
★ One-pan convenience—cook the squash and pasta sauce in the same skillet, bake in the same dish.
★ Crowd-pleaser—cheesy, comforting, yet light enough for warm-weather meals.
★ Make‑ahead ready—prep in advance and bake when needed.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

8 oz pasta (e.g., penne or rigatoni)
1 Tbsp olive oil
1 lb summer squash, halved lengthwise and sliced thin
Salt & pepper
Pinch red pepper flakes
Juice of ½ lemon
3 Tbsp unsalted butter
5 scallions, sliced (whites and greens separated)
2 cloves garlic, minced
3 Tbsp all-purpose flour
1½ cups milk
1 tsp finely grated lemon zest
¼ cup chopped flat-leaf parsley
1 Tbsp mixed fresh herbs (e.g., thyme, oregano, basil), finely chopped
¾ cup grated Parmesan cheese, divided
4 oz mozzarella, cut into small cubes

directions

Cook pasta: Boil in salted water until al dente. Drain and set aside.
Sear squash: In the skillet used for pasta, heat oil over high. Add squash, salt, pepper, and red pepper flakes. Cook, undisturbed, until golden-brown. Remove to a bowl, squeeze lemon juice over it; season to taste.
Make sauce: Reduce to medium heat. Melt butter, add scallion whites and garlic; sauté 1–2 min. Stir in flour, cook briefly, then whisk in milk gradually until smooth and thickened (~2 min). Add lemon zest, salt, pepper. Off heat, stir in parsley, mixed herbs, and scallion greens.
Combine: Remove from heat, mix in pasta, squash, ½ cup Parmesan, and mozzarella.
Bake: Transfer to an ovenproof dish (or bake in the skillet). Sprinkle with remaining Parmesan. Bake at 400 °F (200 °C) for 25–30 min, until edges are bubbling and lightly browned.
Garnish & serve: Sprinkle with extra parsley, slice, and enjoy hot smitten kitchen+3Southern Living+3Food & Wine+3She Likes Foodsmitten kitchen+3Saratoga Farmers’ Market+3Butter & Baggage+3.

Servings and timing

Servings: Makes 4–6 portions.
Prep time: ≈ 20 minutes
Bake time: 25–30 minutes
Total time: ~50 minutes

Variations

Cheese swap: Use Gruyère or fontina instead of mozzarella for a nuttier flavor.
Add-ins: Stir in peas, cherry tomatoes, or cooked chicken.
Herb options: Fresh basil, tarragon, or dill work beautifully with lemon flavors.
Spicier kick: Increase red pepper flakes or add a dash of smoked paprika.

storage/reheating

Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
Reheat: Microwave until warm, or reheat in a 350 °F oven (covered) until hot.
Make‑ahead: Assemble but don’t bake. Cover and refrigerate up to 24 hours. Sprinkle Parmesan just before baking.

FAQs

1. Can I use zucchini instead of summer squash?

Yes—zucchini works just as well, individually or in combination.

2. Do I need to peel the squash?

No; the tender skin adds color and nutrients, and holds up in baking.

3. Can I substitute dairy-free milk?

Absolutely—use unsweetened almond or oat milk; add a tablespoon of nutritional yeast for more cheesy flavor.

4. Is this freezer-friendly?

Yes. Freeze before or after baking (without crumb topping). Thaw in fridge, sprinkle cheese or breadcrumbs, and bake until hot.

5. What kind of pasta shape is best?

Medium shapes like penne, rigatoni, shells, or orecchiette hold sauce and squash well.

6. How can I avoid a watery bake?

Sear squash until browned to release water; drain or blot if needed before mixing.

7. Can I make it spicy?

Sure—add more red pepper flakes, a dash of cayenne, or chopped jalapeños.

8. Can I add protein?

Yes—stir in cooked chicken, sausage, or chickpeas before baking.

9. How do I make a crunchy topping?

Mix panko crumbs with a little melted butter, and sprinkle on before baking.

10. Can I prepare it in advance?

Yes—assemble, cover, and refrigerate up to 24 hours. Bake just before serving.

Conclusion

This Summer Squash and Pasta Bake is a warm-weather classic—vibrant, cheesy, and full of fresh flavors. It’s flexible, freezer-friendly, and ideal for serving a group. Whether making it for weeknight dinner or entertaining, it’s sure to become a summertime favorite. Buon appetito!