This post may contain affiliate links. Please read our disclosure policy.
- 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
- In a large sauté pan, heat 2 teaspoons of the oil over medium high and sauté onions for 3-4 minutes until translucent.
- Add garlic and squash and cook for five minutes stirring often.
- 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.
- Preheat oven to 375 degrees F.
- 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.
- In a 10 inch pie plate, place cooked vegetables with all liquid.
- Dob the top with the ricotta cheese and place the cooked pasta over the top to cover.
- In a small bowl mix bread crumbs and Parmesan and sprinkle over the top of the pasta.
- Bake for 30 minutes until golden brown.
- Let sit for 10 minutes and serve.
- The servings will not be perfect pie wedge shapes so just use a serving spoon to spoon onto serving dishes.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.