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Summer Squash and Pasta Bake

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A comforting baked pasta casserole that melds tender summer squash with al dente pasta, melty cheeses, and bright herbs—perfect for making the most of seasonal produce.

Ingredients

Scale
  • 12 oz (340 g) short pasta such as penne
  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups diced summer squash (yellow squash and/or zucchini)
  • 1 cup cherry tomatoes, halved
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red-pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil (plus more for garnish)
  • 1/4 cup panko breadcrumbs
  • Cooking spray or additional oil for the baking dish

Instructions

  1. Preheat your oven to 200 °C (400 °F). Lightly coat a 2-quart (2 L) baking dish with cooking spray.
  2. Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes shy of package directions, then drain and set aside.
  3. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté 3 minutes until translucent; stir in garlic and cook 30 seconds more.
  4. Add diced summer squash and cook 5–6 minutes, stirring, until just tender. Stir in cherry tomatoes, oregano, basil, red-pepper flakes, and season with salt and pepper. Cook 2 minutes longer until the tomatoes begin to soften.
  5. Remove the skillet from heat. Fold in ricotta, 1 cup of the mozzarella, Parmesan, and fresh basil until evenly combined. Taste and adjust seasoning.
  6. Add drained pasta to the skillet and toss to coat. Transfer the mixture to the prepared baking dish, smoothing the top.
  7. Sprinkle the remaining 1/2 cup mozzarella and the panko evenly over the surface.
  8. Bake 18–20 minutes, or until bubbling and the top is golden. For extra browning, switch to broil for the final 2 minutes, watching carefully.
  9. Let stand 5 minutes before serving. Garnish with additional fresh basil if desired.

Notes

  • Swap or combine yellow squash with zucchini for color variety.
  • Add cooked Italian chicken sausage for extra protein.
  • Substitute ricotta with cottage cheese for a lighter option.
  • Leftovers reheat well and can be frozen for up to 2 months.

Nutrition

Keywords: summer squash,zucchini,pasta bake,casserole,vegetarian,weeknight dinner

Find it online: https://zesticook.com/summer-squash-and-pasta-bake/