A quick inventory to make sure I have everything else (if not, I’ll pick it up at Market Basket tomorrow morning) and this one will be gracing our table soon! Dob the top with the ricotta cheese and place the cooked pasta over the top to cover. Grill the squash until tender and golden, 3 to 5 minutes per side. © 2020 A Family Feast®, All Rights Reserved. Before baking, sprinkle the pasta with some panko bread crumbs and Parmesan cheese! Put the pasta back into the pot and coat with remaining two teaspoons of olive oil. In a large sauté pan, heat 2 teaspoons of the oil over medium high and sauté onions for 3-4 minutes until translucent. In a small bowl mix bread crumbs and Parmesan and sprinkle over the top of the pasta. Repeat with remaining ingredients so each stack contains 4 slices of vegetable; garnish each stack with 2 Tbsp tomato mixture and serve immediately. What a satisfying combination, I love the pasta and ricotta in here. The result is a Summer Squash Spaghetti Ricotta Pie that is as pretty to look at as it is delicious! Add the squash, breaking up any lumps with your fingers, and stir to incorporate into the ricotta mixture. Required fields are marked *. Be sure to let the grilled vegetables cool or else the stacks won’t hold together. I have never had ricotta pie before but I can’t wait to make this! Martha is part of the husband-wife team that creates A Family Feast. Spread the mixture into the pie plate, and smooth the top with a spatula. I added chicken to our meal and tempted to add broccoli next time I make this for dinner. I could die and go to heaven right now, having succumbed to culinary bliss. Her specialties are baking, desserts, vegetables and pasta dishes. I would like to receive the WW newsletter and be informed about offers and events via e-mail. My very favorite is the pale green pattypan squash. Spoon the ricotta over the squash and top with the summer savory, if using, and a drizzle of olive oil. Thank you so much! I’ve never tried spaghetti pie before, but it looks like it would be a great summer supper… especially since I’m such a sucker for summer squash and ricotta together. So glad that I saved so many clippings – I never thought I’d be food blogging all these years later! Grilling is one of the best ways to enjoy summer squash, as it firms up and caramelizes the outside while bringing out all the juice and flavor the meaty inside has to offer. Grill squash and zucchini, until softened and grill marks appear, about 8 -10 minutes; let cool to room temperature. While the vegetables cook, prepare some pasta – spaghetti, linguini or angel hair pasta look especially nice as a topping for this pie. I can revoke my consent at any time through the unsubscribe link in the email or message. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. ), Tag @afamilyfeast on Instagram and hashtag it #afamilyfeast, Fettuccine in Cream, Tomato & Basil Sauce, Your email address will not be published. I also love that it’s a one-dish meal that the entire family will love! Add tomatoes (if using canned, include juice), oregano, salt and pepper. Our tried-and-true cooking secrets + our favorite go-to recipes. Turn to low, cover and cook covered on low for 20 minutes, stirring once or twice. Today’s recipe for Summer Squash Spaghetti Ricotta Pie is summertime comfort food. Grilled Summer Squash with Basil Ricotta Recipe. Smooth and Creamy Herbed Ricotta is layered between slices of grilled veggies in this Grilled Summer Squash treat. I also love that it’s a one-dish meal that the entire family will love! The herbed ricotta can be made up to one day ahead and stored in the refrigerator. This site uses Akismet to reduce spam. Transfer the squash to the grill, draining off the excess marinade. This recipe was so good! Two thumbs up:-). We start by sautéing chunks of fresh garden summer squash and zucchini (you can use any mix of the two that you have on hand) with some diced, fresh (or canned) tomatoes, onions and garlic, plus oregano, salt and pepper. The little bit of pasta really covered the taste of summer squash and my kids gobbled it up. In a large bowl, whisk together the eggs and ricotta. The servings will not be perfect pie wedge shapes so just use a serving spoon to spoon onto serving dishes. Cut the remaining butter into small pieces, and scatter on top. Thank you for taking the time to write to us today! Serve this as an appetizer, or as a side dish or as the main course, it will hit the spot. I actually think this pie tastes better the next day because the pasta soaks up more of the vegetable juices as it cools and the flavors also intensify! another one pot winner!! As a mom of a picky eater who isn’t a big fan of vegetables, I love hearing success stories like yours when kids willingly eat some veggies! At only 2 points a layered stack you can stick to your Weight Watchers regimen and feel extremely satisfied with this recipe. In a 10 inch pie plate, place cooked vegetables with all liquid. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. This sounds like the perfect way to use up that leftover summer squash. Grill the squash until tender and golden, 3 to 5 minutes per side. It’s three hours until dinner and this is killing me! To assemble stacks, spread 4 squash slices with 1 1/2 tsp ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 tsp more ricotta mixture. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Bring the fresh taste of summer to your dinner table in this side dish featuring creamy herbed-ricotta layered between slices of grilled squash and zucchini. Long before blogging and finding recipes on line, the Globe, Better Homes and Gardens, and our local weekly newspaper where great sources for recipe inspiration. In a medium bowl, to make ricotta filling, combine ricotta through red pepper flakes; refrigerate until ready to use. From the yellow crookneck to the striped summer green tiger, each squash has its own texture and flavor. Spoon the ricotta over the squash and top with the summer savory, if using, and a drizzle of olive oil. Your email address will not be published. They also are especially sweet, with a more floral quality than most summer squash. We love making spaghetti pies with leftover pasta! This recipe is a great way to use several varieties at once. They’re shaped like UFOs, and when sliced horizontally, the rounds look like flowers. Stir in the grated cheese, mint, salt, and nutmeg. I bet the leftover would be fantastic too! Oh Martha-you’ve definitely got my attention with this recipe….my garden has given me lots of summer squash, zucchini and tomatoes that need a home. Transfer to a. The colorful stacks make a quick, yet impressive dish for company or an elegant weeknight supper for your family. (Our garden is overflowing too!) I used to get SO many wonderful recipes out of the Confidential Chat section of the Boston Globe and Chatterline in the Boston Herald-boy do I miss those sections……I’ve got some well worn tried and true clippings from both Sunday (and Wednesday) papers. Inspired by a newspaper clipping from The Boston Globe that I’ve saved for years, this Summer Squash Spaghetti Ricotta Pie is also a wonderful way to enjoy summer garden vegetables. To assemble stacks, spread 4 squash slices with 1 1/2 tsp ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 tsp more ricotta mixture. Banana bars with cream cheese frosting recipe, Seven-layer chocolate pretzel bars recipe, Caribbean-style swiss chard and butternut squash stew recipe, Honey and black pepper-roasted duck breast with crisp confit Recipe, ¼ cup plus 2 tablespoons olive oil, plus more for drizzling, 1½ pounds summer squash, cut lengthwise into ½-inch slices, 1 tablespoon fresh summer savory or marjoram leaves. (So feel free to double the recipe to ensure you have some leftovers!