Step 1

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.

Step 2

In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.

Step 3

In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.

Step 4

Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.