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Fresh Summer Squash Casserole

Fresh Summer Squash Casserole

Colorful, peak-season vegetables meld with pasta in the cheesy, creamy casserole.

Whole-milk ricotta makes this casserole extra creamy, but the part-skim variety will work just as well.

Prep: 15 days Cook: 45 days
Serves: 8 Save

Ingredients (20)

  • 2 T Olive Oil
  • 3 cup Cherry Tomatoes
  • or 3 cup Grape Tomatoes
  • 3 Garlic Cloves
  • 12 oz Whole Milk Ricotta Cheese
  • or 12 oz Part Skim Ricotta Cheese
  • 3 oz Feta Cheese
  • or 3 oz Goat Cheese
  • 3 oz Feta Cheese
  • ½ cup 2% Milk
  • 12 oz Dried Gemelli Pasta
  • or 12 oz Penne Pasta
  • 2 Whole Zucchini
  • ½ cup Chopped Basil
  • ½ cup Saltine Crackers, Crushed
  • or ½ cup Ritz Cracker Crumbs
  • 1 T Butter
  • 8 T Grated Parmigiano Reggiano (optional)
  • 1 tsp Salt
  • 1 tsp Freshly Ground Black Pepper
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Directions

  1. Preheat oven to 350F.
  2. Heat oil in a large skillet. Add tomatoes and sauté over medium heat until browned, about 10 minutes. Add chopped garlic, salt and pepper. Cook 1 minute.
  3. Combine ricotta, feta and milk in a large mixing bowl; stir well. Add cooked pasta, tomatoes, zucchini, cheese mixture and basil; stir gently.
  4. 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.