Herbed Summer Squash Pasta Bake

Cook the pasta: Bring a medium/large pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.

Heat oven to 400 degrees.

Prepare the squash: Heat a large skillet or the pot used for pasta to high heat. Once hot, add olive oil and heat until almost smoking. Add sliced squash, season with salt and pepper flakes, and let sear until golden brown. Continue to saute until browned and somewhat wilted, about 10 minutes. Transfer to a bowl and squeeze lemon juice over.

Make the sauce: Reheat the same pot over medium heat. Melt butter, add scallion whites and garlic, and let sizzle for 1 to 2 minutes. Add flour and stir until absorbed. Gradually add milk, stirring constantly, until fully mixed. Add lemon zest, salt, and pepper. Let simmer for 2 minutes, then remove from heat and stir in half the parsley, all of the mixed herbs, and reserved scallion greens.

Assemble dish: Off the heat, add drained pasta, summer squash, 1/2 cup parmesan, and all mozzarella to the pot. Stir to combine. Transfer mixture to a 2 to 3 quart ovenproof casserole or baking dish if not using an ovenproof pan. Sprinkle with remaining parmesan.

Bake for 25 to 30 minutes, until edges of pasta are golden brown. Sprinkle with reserved parsley and serve hot.

To freeze: Let dish fully cool to room temperature, wrap well, and freeze. Defrost in fridge before reheating in oven. Rewarm at low heat with foil, then finish at higher heat without foil to restore crisp.