Step 1

In a large sauté pan, heat 2 teaspoons of the oil over medium high and sauté onions for 3-4 minutes until translucent.

Step 2

Add garlic and squash and cook for five minutes stirring often.

Step 3

Add tomatoes (if using canned, include juice), oregano, salt and pepper. Turn to low, cover and cook covered on low for 20 minutes, stirring once or twice.

Step 4

Preheat oven to 375 degrees F.

Step 5

While vegetables are cooking, cook pasta according to package directions and drain. Put the pasta back into the pot and coat with remaining two teaspoons of olive oil.

Step 6

In a 10 inch pie plate, place cooked vegetables with all liquid.

Step 7

Dob the top with the ricotta cheese and place the cooked pasta over the top to cover.

Step 8

In a small bowl mix bread crumbs and Parmesan and sprinkle over the top of the pasta.

Step 9

Bake for 30 minutes until golden brown.

Step 10

Let sit for 10 minutes and serve.

Step 11

The servings will not be perfect pie wedge shapes so just use a serving spoon to spoon onto serving dishes.