Summer Squash Spaghetti Ricotta Pie

Name: Summer Squash Spaghetti Ricotta Pie
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 4 teaspoons extra virgin olive oil, divided; 1 cup roughly cut onion; 1 tablespoon minced garlic; 1 1/2 pounds skin on squash cut into 1/2 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; 1/4 teaspoon dry oregano; 1 teaspoon kosher salt; 1/2 teaspoon freshly grated black pepper; 4 ounces dry pasta (spaghetti, angel hair or linguini); 1/2 cup whole milk ricotta (part skim is fine if whole milk is not available); 2 tablespoons panko bread crumbs; 2 tablespoons grated Parmesan cheese

Summer Squash Spaghetti Ricotta Pie was pinched from <a href="http://www.afamilyfeast.com/summer-squash-spaghetti-ricotta-pie/" target="_blank">www.afamilyfeast.com.</a>

INGREDIENTS

•

4 teaspoons extra virgin olive oil, divided

•

1 cup roughly cut onion

•

1 tablespoon minced garlic

•

1 1/2 pounds skin on squash cut into 1/2 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

•

1/4 teaspoon dry oregano

•

1 teaspoon kosher salt

•

1/2 teaspoon freshly grated black pepper

•

4 ounces dry pasta (spaghetti, angel hair or linguini)

•

1/2 cup whole milk ricotta (part skim is fine if whole milk is not available)

•

2 tablespoons panko bread crumbs

•

2 tablespoons grated Parmesan cheese

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes