Zucchini and Squash Ricotta Pasta Casserole Recipe

zucchini and squash ricotta pasta casserole recipe

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Author Paula Jones


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


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

Recipe Notes

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