Baked Ziti with Summer Vegetables

southernliving.com

Casey E Roberts

1 pound uncooked ziti pasta

2 ½ pounds yellow squash and zucchini, sliced into ½-inch-thick rounds and half-moons

2 pt. red grape tomatoes

2 garlic cloves, minced

3 tablespoons extra-virgin olive oil, divided

2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

2 cups ricotta cheese

2 ounces Romano cheese, grated (about ½ cup)

⅓ cup chopped fresh basil

1 teaspoon white wine vinegar

1 (12-oz.) jar marinara sauce

6 ounces mozzarella cheese, shredded (about 1 ½ cups)

Fresh basil leaves

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