Summer Baked Ziti | Cooking Professionally

Ingredients

• 1 pound ziti pasta
• 1 1/4 pounds yellow squash, sliced into 1/2-inch-thick rounds and then half-moons
• 1 1/4 pounds zucchini, sliced into 1/2-inch-thick rounds and then half-moons
• 2 pints grape tomatoes
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 cups ricotta cheese
• 1/2 cup Romano cheese
• 1/3 cup fresh basil, chopped
• 1 teaspoon white wine vinegar
• 1 (12-ounce) jar marinara sauce
• 1 1/2 cups mozzarella cheese
• fresh basil leaves, optional, to taste, for garnish