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Ingredients
- 1 lb uncooked ziti pasta
- 2 1/2 lb yellow squash and zucchini, sliced into 1/2-inch-thick rounds and half-moons
- 2 pt red grape tomatoes
- 2 garlic cloves, minced
- 3 Tbsp extra-virgin olive oil, divided
- 2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 2 cups ricotta cheese
- 2 oz Romano cheese, grated (about 1/2 cup)
- 1/3 cup chopped fresh basil
- 1 tsp white wine vinegar
- 1 (12-oz) jar marinara sauce
- 6 oz mozzarella cheese, shredded (about 1 1/2 cups)
- Fresh basil leaves
Details
Servings 8
Preparation time 25mins
Cooking time 50mins
Preparation
Step 1
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 tablespoons of the oil, 1 teaspoon of the salt, and ½ teaspoon of the 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. Stir together ricotta, Romano, basil, vinegar, and remaining 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl.
Combine pasta, cooking vegetables, and marinara sauce in a large bowl; gently stir to combine. Spoon half of pasta mixture into a 13- x 9-inch baking dish. Dollop 1 cup of ricotta mixture. Top evenly with mozzarella.
Bake at 350 until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with basil.
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