Get ready to discover your new, go-to, meatless summer dinner! This Cheesy Summer Squash Baked Ziti takes everything you love about classic baked ziti – the bubbling cheese, the marinara sauce, the satisfying pasta – and infuses it with the sweet, tender goodness of zucchini and summer squash.
This post is sponsored by The National Frozen & Refrigerated Foods Association (NFRA). All opinions are my own. For more inspiration during #JuneDairyMonth, be sure to check out delicious ideas from NFRA at EasyHomeMeals.com #JDM2025
But it’s more than just delicious; it’s also incredibly easy to make , perfect for those busy weeknights when you still crave a homemade meal. It’s a fantastic way to sneak in those healthy summer vegetables without anyone even noticing (especially the kids!). Plus, it’s a wonderfully versatile dish that can be made for potlucks and gatherings, or enjoyed as comforting leftovers. Once you try a bite of this bubbly, cheesy, veggie-packed pasta, you’ll be adding it to your regular meatless monday rotation.
Ingredients
Ziti Pasta (1 pound): The classic choice for baked ziti, its tubular shape holds onto the sauce beautifully. You can substitute with penne or rigatoni if needed.
Summer Squash (2 medium, about 2 lbs total): Yellow summer squash work perfectly here. They add a delicate sweetness and tender texture.
Zucchini (2 medium, about 2 lbs total): Pairs nicely with the summer squash.
Garlic (3-4 cloves): Essential for a flavorful tomato sauce.
Marinara Sauce: A large jar forms the base and ties together all the inredient flavors.
Cherry Tomatoes: Adds a pop of color, and delicious flavor. Garden-fresh work best!
Galbani® Whole Milk Ricotta Cheese (15 oz container): Creates that creamy, dreamy layer in baked ziti. I typically use this smooth, and creamy product in dishes like corn dip , stuffed shells , and even lemon cookies ! Galbani® Ricotta has an authentic Italian taste and is America’s #1 Brand of Ricotta, and is the #1 cheese brand in Italy!
Galbani® Mozzarella Cheese (2 cups shredded, divided): Melts beautifully and creates that iconic cheesy pull.
Olive Oil (2 tablespoons): For sautéing the garlic, tomatoes, and squash.
Italian Herbs: Adds a nice touch of flavor that complements the sauce, and vegetables.
Salt and Freshly Ground Black Pepper: To taste, for seasoning.
Fresh Basil (for garnish, optional): Adds a pop of color and fresh flavor.
How to Make Summer Squash Baked Ziti
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente . It should still have a slight bite, as it will finish cooking in the oven. Drain well and set aside.
- Sauté the Squash and Garlic: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced summer squash and cook for 5-7 minutes, stirring occasionally, until it starts to soften. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Sauce: Add in the cherry tomatoes and Italian herbs . Carefully pour in the marinara sauce. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes to allow the flavors to meld. Season with salt and freshly ground black pepper to taste.
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Assemble the Ziti:
Preheat your oven to 350°F.
- Spread about half of the cooked ziti evenly across the bottom of the prepared baking dish.
- Ladle in the summer squash with marinara sauce over the pasta.
- Add in half the sprinkle cheese, and continue to mix and layer the pasta, squash, and cheese to ensure everything is mixed throughout.
- Dollop on the Galbani Whole Milk Ricotta on top, and sprinkle it with salt, and pepper.
- Bake: Bake for 20 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Rest and Serve: Let the baked ziti rest for 5-10 minutes before serving. This helps the layers set. Garnish with fresh basil , if desired.
More Ricotta Cheese Recipes to Try Today
- Grilled Corn Ricotta Dip
- Baked Stuffed Shells
- Bacon and Cheese Egg Muffins
- Ricotta Cookies
- Tomato Ricotta Toasts
This post is sponsored by The National Frozen & Refrigerated Foods Association (NFRA). All opinions are my own. For more inspiration during #JuneDairyMonth, be sure to check out delicious ideas from NFRA at EasyHomeMeals.com #JDM2025
The Best Summer Squash Baked Ziti You’ll Ever Make!
Equipment
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stovetop/oven
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5-quart stock pot
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cutting board & knife
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9 x 13 casserole dish
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strainer
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wooden spoon
Ingredients
- 1 pound ziti pasta cooked al dente
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 2 pounds zucchini sliced into ¼" coins, and then quartered
- 2 pounds summer squash sliced into ¼" coins, and then quartered
- 1 pint cherry tomatoes
- 24 ounces marinara sauce
- 1 teaspoon Italian herbs
- salt & pepper to taste
- 2 cups Galbani® Mozzarella shredded in food processor
- 15 ounces Galbani® Whole Milk Ricotta
- fresh basil to garnish
Instructions
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Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente . It should still have a slight bite, as it will finish cooking in the oven. Drain well and set aside.
-
Sauté the Squash and Garlic: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced summer squash and cook for 5-7 minutes, stirring occasionally, until it starts to soften. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
-
Build the Sauce: Add in the cherry tomatoes and Italian herbs . Carefully pour in the marinara sauce. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes to allow the flavors to meld. Season with salt and freshly ground black pepper to taste.
-
Assemble the Ziti: Preheat your oven to 350°F. Spread about half of the cooked ziti evenly across the bottom of the prepared baking dish.Ladle in the summer squash with marinara sauce over the pasta.Add in half the mozzarella cheese, and continue to mix and layer the pasta, squash, and cheese to ensure everything is mixed throughout. Dollop on the Galbani ® Whole Milk Ricotta on top, and sprinkle it with salt, and pepper.
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Bake: Bake for 20 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
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Rest and Serve: Let the baked ziti rest for 5-10 minutes before serving. This helps the layers set. Garnish with fresh basil , if desired.
