1 lb uncooked ziti pasta
2 1/2 pounds yellow squash and zucchini, sliced into 1/2” rounds and half moons
2 pt. Red grape tomatoes
2 garlic cloves minced
3 tbsp EVOO, divided
2 tsps kosher salt, divided
1 tsp black pepper, divided
2 cups ricotta cheese
2 oz Romano cheese, grated
1/3 cup fresh chopped basil
1 tsp white wine vinegar
1 12 oz jar marinara sauce
6 oz mozzarella cheese, shredded (1 1/2 cups)
Fresh basil leaves
Cook pasta in salted water according to package directions. Drain and cool slightly, about 10 minutes.
While pasta cooks, preheat broiler with oven rack 6 inches from heat. Toss together squash, zucchini, tomatoes, garlic, 2 tbsp oil, 1 tsp salt, and 1/2 tsp pepper on an aluminum foil-lined rimmed baking sheet. Spread in a single layer; broil until charred and tender, about 10 minutes.
Preheat oven to 350 degrees. Stir together ricotta, Romano, basil, vinegar, and remaining 1 tbsp oil, 1 tsp salt, and 1/2 tsp pepper in small bowl.
Combine pasta, cooked veggies, and marinara sauce in large bowl. Gently stir until combined. Spoon half of pasta mixture into 13 x 9 inch baking dish. Dollop 1 cup of ricotta mixture evenly onto pasta mixture. Repeat with remaining pasta mixture and ricotta mixture. Top with mozzarella.
Bake at 350 until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Spring with basil.