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Summer Squash Spaghetti Ricotta Pie

Summer Squash Spaghetti Ricotta Pie - Wonderful summertime comfort food the entire family will love!

Today’s recipe for Summer Squash Spaghetti Ricotta Pie is summertime comfort food. I also love that it’s a one-dish meal that the entire family will love!

Inspired by a newspaper clipping from The Boston Globe that I’ve saved for years, this Summer Squash Spaghetti Ricotta Pie is also a wonderful way to enjoy summer garden vegetables.

We start by sautéing chunks of fresh garden summer squash and zucchini (you can use any mix of the two that you have on hand) with some diced, fresh (or canned) tomatoes, onions and garlic, plus oregano, salt and pepper.

Summer Squash Spaghetti Ricotta Pie - Wonderful summertime comfort food the entire family will love!

While the vegetables cook, prepare some pasta – spaghetti, linguini or angel hair pasta look especially nice as a topping for this pie.

Then assemble the pie in a deep dish pie plate – first the sautéed vegetables, then generous dollops of ricotta cheese, then the cooked pasta. Before baking, sprinkle the pasta with some panko bread crumbs and Parmesan cheese!

Summer Squash Spaghetti Ricotta Pie - Wonderful summertime comfort food the entire family will love!

The result is a Summer Squash Spaghetti Ricotta Pie that is as pretty to look at as it is delicious! I actually think this pie tastes better the next day because the pasta soaks up more of the vegetable juices as it cools and the flavors also intensify! (So feel free to double the recipe to ensure you have some leftovers!)

Print

Summer Squash Spaghetti Ricotta Pie

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings

Ingredients

  • 4 teaspoons extra virgin olive oil, divided
  • 1 cup roughly cut onion
  • 1 tablespoon minced garlic
  • 1 ½ pounds skin on squash cut into ½ inch chunks (Zucchini or summer or both)
  • 1 pound fresh Roma, cherry or grape tomatoes (dice Roma or if using cherry or grape, cut in half) or one 14.5-ounce can diced tomato with juice
  • ¼ teaspoon dry oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly grated black pepper
  • 4 ounces dry pasta (spaghetti, angel hair or linguini)
  • ½ cup whole milk ricotta (part skim is fine if whole milk is not available)
  • 2 tablespoons panko bread crumbs
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. In a large sauté pan, heat 2 teaspoons of the oil over medium high and sauté onions for 3-4 minutes until translucent.
  2. Add garlic and squash and cook for five minutes stirring often.
  3. Add tomatoes (if using canned, include juice), oregano, salt and pepper. Turn to low, cover and cook covered on low for 20 minutes, stirring once or twice.
  4. Preheat oven to 375 degrees F.
  5. While vegetables are cooking, cook pasta according to package directions and drain. Put the pasta back into the pot and coat with remaining two teaspoons of olive oil.
  6. In a 10 inch pie plate, place cooked vegetables with all liquid.
  7. Dob the top with the ricotta cheese and place the cooked pasta over the top to cover.
  8. In a small bowl mix bread crumbs and Parmesan and sprinkle over the top of the pasta.
  9. Bake for 30 minutes until golden brown.
  10. Let sit for 10 minutes and serve.
  11. The servings will not be perfect pie wedge shapes so just use a serving spoon to spoon onto serving dishes.

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Comments

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  1. I have never had ricotta pie before but I can’t wait to make this! YUM!

  2. My kids like spaghetti the least of all pasta dishes. I need to try the pie idea to jazz it up for them!

  3. Oh Martha-you’ve definitely got my attention with this recipe….my garden has given me lots of summer squash, zucchini and tomatoes that need a home. A quick inventory to make sure I have everything else (if not, I’ll pick it up at Market Basket tomorrow morning) and this one will be gracing our table soon!

    I used to get SO many wonderful recipes out of the Confidential Chat section of the Boston Globe and Chatterline in the Boston Herald-boy do I miss those sections……I’ve got some well worn tried and true clippings from both Sunday (and Wednesday) papers.

    • Hope you enjoy the recipe Carol! (Our garden is overflowing too!) 🙂 Long before blogging and finding recipes on line, the Globe, Better Homes and Gardens, and our local weekly newspaper where great sources for recipe inspiration. So glad that I saved so many clippings – I never thought I’d be food blogging all these years later!

  4. another one pot winner!! thanks for sharing

  5. Oh, wow, Martha! It’s three hours until dinner and this is killing me!

  6. I’ve never tried spaghetti pie before, but it looks like it would be a great summer supper… especially since I’m such a sucker for summer squash and ricotta together. Putting this one on this week’s menu plan. Can’t wait to try!

  7. I have a ginormous summer squash with this recipe’s name all over it! What a satisfying combination, I love the pasta and ricotta in here.

  8. We love making spaghetti pies with leftover pasta! This sounds like the perfect way to use up that leftover summer squash.

  9. Veggies, pasta and ricotta all in the same dish just sounds like heaven to me! I bet the leftover would be fantastic too!

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