My neighbor showed up at my back door with an armful of sunny yellow summer squash from her garden, and I wanted something cozy and simple that would let that fresh flavor shine. This oven baked 4-ingredient summer squash penne is the kind of weeknight dish I lean on when I’m short on time but still want to put a warm, homemade meal on the table. The squash roasts right in the same pan with the pasta and Parmesan, so everything comes out tender, cheesy, and a little bit caramelized around the edges—perfect for using up garden gifts without a lot of fuss.
Serve this squash penne straight from the glass baking dish with a simple green salad or sliced garden tomatoes on the side. Garlic bread or warm dinner rolls are great for scooping up the cheesy bits from the corners of the pan. A sprinkle of extra Parmesan at the table lets everyone adjust the cheesiness to their liking, and a squeeze of lemon or a few red pepper flakes works well for adults who want a brighter or spicier bite.
Oven Baked 4-Ingredient Summer Squash PenneServings: 4
Ingredients
8 oz dry penne pasta
3 cups thinly sliced yellow summer squash (about 3–4 small squash)
2 cups shredded Parmesan cheese, divided
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 cups hot water (from the tap or recently boiled), plus more as needed
Olive oil or nonstick spray for greasing the baking dish
Directions
Preheat your oven to 400°F (200°C). Lightly grease a rectangular glass baking dish (about 9x13 inches) with olive oil or nonstick spray. This helps keep the pasta from sticking and makes cleanup easier.
Slice the yellow summer squash into thin half-moons: trim the ends, slice the squash in half lengthwise, then cut into 1/4-inch thick slices. Thinner slices will roast up more tender and blend nicely with the pasta.
In the greased baking dish, add the dry penne pasta and spread it into an even layer. Scatter the sliced summer squash evenly over the top so every bite gets some squash.
Drizzle the olive oil over the pasta and squash. Sprinkle the kosher salt and black pepper evenly across the dish. Toss gently with clean hands or a large spoon right in the baking dish to coat everything as evenly as possible.
Sprinkle 1 1/2 cups of the shredded Parmesan cheese over the pasta and squash, reserving the remaining 1/2 cup for later. Gently toss again so some of the cheese falls between the noodles; this helps it melt throughout the dish instead of just sitting on top.
Carefully pour the hot water into the baking dish, aiming for the sides so you don’t wash all the seasonings off the top. The water level should just barely come up to the top of the pasta and squash; add a splash more if needed. Give the mixture a light stir to make sure most of the pasta is submerged.
Cover the baking dish tightly with foil, crimping the edges so steam can’t easily escape. Place the dish on the middle rack of the preheated oven and bake for 25 minutes. Covering the dish allows the pasta to cook through in the liquid and keeps the squash tender.
After 25 minutes, carefully remove the foil (watch out for hot steam). Check a piece of pasta—if it’s still quite firm, that’s okay; it will finish cooking uncovered. Stir everything gently to redistribute the squash and cheese and to make sure no pasta is stuck in a dry corner.
Sprinkle the remaining 1/2 cup Parmesan evenly over the top. Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the pasta is tender, the liquid is mostly absorbed, and the top is lightly golden and bubbly around the edges.
Once done, remove the baking dish from the oven and let it rest for about 5 minutes. This short rest helps the sauce thicken slightly and makes it easier to scoop neat servings. Taste and add a pinch more salt or pepper at the table if needed, then serve warm straight from the glass dish.
Variations & Tips
For picky eaters, you can peel the squash before slicing so it blends in more with the pasta, or chop it into very small pieces that almost disappear once baked. If your family likes extra cheesiness, stir in another 1/2 cup of Parmesan or a handful of mozzarella during the last 10 minutes of baking. To make it a little heartier, you can add cooked, crumbled Italian sausage or shredded rotisserie chicken when you stir the pasta after the first bake, before adding the final sprinkle of cheese. For a bit of color, toss in a handful of halved cherry tomatoes or a few tablespoons of chopped fresh basil right before serving. If you prefer a creamier texture, replace 1/2 cup of the hot water with milk or half-and-half, making sure the total liquid still just covers the pasta. Food safety tips: Use freshly grated or pre-shredded Parmesan that has been stored in the refrigerator and check the date before using. Keep the sliced squash refrigerated until you’re ready to assemble the dish, especially on hot summer days. Handle the hot baking dish and foil carefully to avoid steam burns when uncovering. Leftovers should be cooled, then stored in a covered container in the refrigerator within 2 hours of baking and eaten within 3–4 days; reheat until steaming hot all the way through before serving again.
