You are here: Home » Recipes » Fresh Summer Squash Casserole Fresh Summer Squash Casserole Kitchen Tested Yield 8 servings Prep 15 mins Cook 45 mins Colorful, peak-season vegetables meld with pasta in the cheesy, creamy casserole. PrintEmail Whole-milk ricotta makes this casserole extra creamy, but the part-skim variety will work just as well. Ingredients 2 tablespoons olive oil3 cups cherry or grape tomatoes3 garlic cloves, chopped12 ounces whole-milk ricotta cheese6 ounces feta cheese or combination of goat and feta cheeses1/2 cup 2 percent reduced-fat milk12 ounces cooked short pasta (such as gemelli or penne)2 medium zucchini, cut into thin strips with a vegetable peeler1/2 cup fresh basil, chopped1/2 cup cracker crumbs1 tablespoon cold butter, cut into small pieces Grated Parmigiano Reggiano (optional) Instructions Preheat oven to 350F. Heat oil in a large skillet. Add tomatoes and sauté over medium heat until browned, about 10 minutes. Add chopped garlic. Cook 1 minute. Combine ricotta, feta and milk in a large mixing bowl; stir well. Add cooked pasta, tomatoes, zucchini, cheese mixture and basil; stir gently. Transfer to a 2-quart casserole dish. Top with cracker crumbs. Sprinkle butter evenly over top. Sprinkle with Parmigiano Reggiano, if using. Cover and bake 30 to 40 minutes or until hot and bubbly. For a complete menu featuring Fresh Summer Casserole, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.