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Summer Squash Spaghetti Ricotta Pie

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


  • 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


  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.