- In a medium-sized bowl combine the squash and olive oil. Season with salt and pepper to taste.
- Spread the squash about 2 inches deep in a casserole dish.
- Drop ricotta cheese on top by the spoonful. Scatter the cubes of mozzarella cheese over the top.
- Bake for about 10 minutes at 375 degrees, or until the cheese has melted and is bubbly. Remove from the oven, cool for about 5 minutes, then drizzle the pesto over the top and serve.