Fresh Summer Squash Casserole
Colorful, peak-season vegetables meld with pasta in the cheesy, creamy casserole.
Whole-milk ricotta makes this casserole extra creamy, but the part-skim variety will work just as well.
- Preheat oven to 350F.
- Heat oil in a large skillet. Add tomatoes and sauté over medium heat until browned, about 10 minutes. Add chopped garlic, salt and pepper. Cook 1 minute.
- Combine ricotta, feta and milk in a large mixing bowl; stir well. Add cooked pasta, tomatoes, zucchini, cheese mixture and basil; stir gently.
- Transfer to a 2-quart casserole dish. Top with cracker crumbs. Sprinkle butter evenly over top. Sprinkle with Parmigiano Reggiano, if using. Cover and bake 30 to 40 minutes or until hot and bubbly.