Friday, June 24, 2011

When squash are coming out your ears

Here's a super fast recipe for those times when your squash plants are producing more squash than you can eat. This isn't the case for me right now since we didn't plant a garden this year, but in years past I've had my squash plants try to take over the entire backyard and it seems like all the squash is ready all at once.  Super fast and really easy.

Baked Pasta with Squash
adapted from Cooking Light

5oz. penne pasta
1 tbsp olive oil
3 cups chopped mixed squash (I used a combination of yellow squash and zucchini)
1/2 c. chopped onion
1 can diced tomatoes
1/4 c tomato sauce
2 garlic cloves, minced
6 oz. shredded mozzarella
1 tsp dried oregano
1/2 tsp red pepper flakes
1/4 c ricotta cheese
1 large egg, lightly beaten
1/4 c chiffonaded basil

Preheat oven to 400'F.

Cook pasta according to package directions and drain.

Heat a large skillet over medium heat. Add oil to pan. Add squash and onion; season with salt and pepper. Saute for 5-10 minutes.  Add diced tomato, tomato sauce, oregano, red pepper and garlic; cook an additional 3 minutes. 

While the veggies are cooking, stir together the ricotta, egg, and a little salt and pepper.

Remove the pan from heat and stir in the pasta, half the mozzarella, the basil, and the ricotta mixture.  Dump the entire mixture into an 8-inch square baking dish that has been sprayed with nonstick spray.  Top with the remaining mozzarella.  Bake for 15-20 minutes or until the cheese is melted and the mixture is bubbling.  You may want to put the baking dish on a cookie sheet in case of bubbling over (it happened to me).

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