Vibrant Summer Vegetable Ziti Recipe: Farm-Fresh Comfort

Name: Vibrant Summer Vegetable Ziti Recipe: Farm-Fresh Comfort
Total time: 50 min
Ingredients: 2 1/2 lb (1.13 kg) yellow squash and zucchini, sliced into ½-inch-thick rounds and half-moons; 2 pints red grape tomatoes; 1 lb (454 g) uncooked ziti pasta; 2 cups ricotta cheese; 6 oz (170 g) mozzarella cheese, shredded (about 1 ½ cups); 1 (12-oz) jar marinara sauce; 2 oz (57 g) Romano cheese, grated (about ½ cup); 3 tbsps extra-virgin olive oil, divided; ⅓ cup chopped fresh basil; 2 garlic cloves, minced; 2 tsps kosher salt, divided; 1 tsp white wine vinegar; 1 tsp black pepper, divided; Fresh basil leaves for garnish

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Dive into a deliciously comforting summer vegetable baked ziti that satisfies hungry bellies. Discover a garden-fresh twist on classic pasta that makes weeknight dinners effortlessly memorable.

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Ingredients

2 1/2 lb (1.13 kg) yellow squash and zucchini, sliced into ½-inch-thick rounds and half-moons
2 pints red grape tomatoes
1 lb (454 g) uncooked ziti pasta
2 cups ricotta cheese
6 oz (170 g) mozzarella cheese, shredded (about 1 ½ cups)
1 (12-oz) jar marinara sauce
2 oz (57 g) Romano cheese, grated (about ½ cup)
3 tbsps extra-virgin olive oil, divided
⅓ cup chopped fresh basil
2 garlic cloves, minced
2 tsps kosher salt, divided
1 tsp white wine vinegar
1 tsp black pepper, divided
Fresh basil leaves for garnish