Herbed Summer Squash Pasta Bake
Rating
4.8 out of 5 stars
(125)
Ingredients
4 servings
- 8 ounces pasta, any shape you like
- 1 tablespoon olive oil
- 1 pound summer squash, halved lengthwise and sliced thin
- 1 teaspoon finely grated lemon zest
- Juice of half a lemon
- 3 tablespoons (45 grams) unsalted butter
- 2 cloves garlic, minced
- 3 large or 5 skinny scallions, sliced thin (white/pale green parts and dark green tops in separate piles)
- Pinches of red pepper flakes, to taste
- 3 tablespoons (25 grams) all-purpose flour
- 1 1/2 cups milk, ideally whole but low-fat will also work
- 1/4 cup chopped flat-leaf parsley, divided
- 1 tablespoon finely chopped mixed herbs of your choice (thyme, oregano, mint)
- Salt and more pepper to taste
- 3/4 cup finely grated parmesan or aged pecorino romano cheese, divided
- 4 ounces (115 grams) mozzarella, cut into small cubes
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Preparation
Step 1
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.
Step 2
Heat oven to 400 degrees.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake for 25 to 30 minutes, until edges of pasta are golden brown. Sprinkle with reserved parsley and serve hot.
Step 7
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.
Step 8
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Chef's notes
This dish is a great way to use up summer squash from your garden or local market.
The recipe is versatile with the choice of herbs, allowing you to tailor the flavors to your liking.
Perfect for making in advance and storing as a freezer meal.
