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Step 1
Preheat the oven to 425 degrees F. Toss the squash with the olive oil, salt and pepper. Spread it on a baking sheet and roast until tender and slightly caramelized on the edges, about 20 to 25 minutes.
Step 2
While the squash is roasting, cook the pasta according to the directions. When finished, you can run it under cool water to stop it from cooking and also give it a quick spray of olive oil, tossing it, to keep it from sticking together.
Step 3
Reduce the heat in the oven to 375 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
Step 4
Place the squash, tomatoes and garlic in a blender or food processor. Puree until smooth and creamy. Transfer the mixture to a large saucepan or skillet (make sure it’s large enough to add the ziti!) and add the milk. Heat over medium-low heat, stirring often.
Step 5
Once the squash mixture is warmed, stir in most of the cheese. Add in small handfuls and stir until completely melted before adding more. I like to do about three quarters of the cheese, saving some for the top. Once the cheese is all melted, taste the sauce and season it more if needed. I like to start with 1/4 teaspoon of salt and pepper if needed.
Step 6
Add the ziti to the squash sauce and toss well. Transfer all of the ziti into the baking dish. Scoop the ricotta in between the ziti - I like to do spoonfuls folded between the pasta all throughout the dish. Top the ziti with the remaining cheese. Top with the breadcrumbs.
Step 7
Bake for 35 to 40 minutes, until golden and bubbly on top. Serve!