Zucchini and Squash Ricotta Pasta Casserole Recipe is the ideal pasta recipe for fall and winter.

In-season zucchini, yellow squash, and butternut squash are smothered with a homemade cream sauce and tossed with vegetables. It’s filling and comforting!

This cheesy pasta is the perfect thing when you are craving comfort food and is surprisingly light for a baked pasta dish.

I have always loved pasta. I just adore noodles covered in a cheese sauce. However, as I’ve gotten older I enjoy more than just pasta and cheese. Vegetables add flavor and nutrients to the pasta while you still get the comfort food factor of it.

Sometimes, nothing is better than a big warm bowl of pasta. And for me, when I am really craving comfort food, nothing beats a pasta dish full of cheese, sauce, and just the right amount of vegetables to balance everything out.

Table of Contents

Zucchini and Squash Ricotta Pasta Casserole Recipe

I love mixing in-season vegetables with pasta. You can use almost any vegetable, make a cream sauce, add it to pasta and have a great meatless meal or side dish.

You can easily make this gluten-free by using gluten-free pasta.

zucchini and squash ricotta pasta casserole recipe

Zucchini and Squash Ricotta Pasta Casserole Recipe is the ideal pasta recipe for fall and winter.

Author: Paula

5 from 3 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 8 servings

Ingredients

2 tablespoon olive oil
1 medium white onion about 1/2 cup
2 cloves garlic clove minced
1 teaspoon red pepper flakes crushed
2 tablespoon all-purpose flour
2 cups whole milk
1/2 cup ricotta cheese
2 tablespoon butter
1/4 teaspoon freshly grated nutmeg freshly grated
1/2 teaspoon salt
1/2 teaspoon black pepper
12- ounce pasta cooked according to package directions
1 and 1/2 cups yellow squash diced
1 and 1/2 cups zucchini squash diced
1 and 1/2 cups butternut squash diced

Instructions

Add 2 tablespoon oil to a large, 12 inch, skillet.
Saute onions and squash in oil until fork tender.
Add garlic and pepper and cook 2 minutes.
Remove vegetables from pan.
To pan, add butter and allow to melt.
Whisk in flour. Whisk and cook 1 minute.
Whisk in milk and cook 3 minutes until sauce begins to get thick.
Add nutmeg, salt, and pepper.
Whisk in ricotta and stir until cheese melts.
Add vegetables back into pan with sauce.
Stir to coat.
Stir in pasta.
Serve hot.
*Optional top with 2 cups mozzarella cheese and bake until cheese melts. Serve hot.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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