With all of our gardens full of summer veggies, this is the perfect recipe to incorporate them in! Beverly Astin demonstrated the perfect italian summer recipe.
– 1 pound uncooked ziti pasta
– 2 1/2 pounds yellow squash and zucchini, sliced into 1/2-inch-thick rounds and half-moons
– 2 pt.s 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 1/2 cup)
– 1/3 cup chopped fresh basil
– 1 teaspoon white wine vinegar
– 1 (12-oz.) jar marinara sauce
– 6 ounces mozzarella cheese, shredded (about 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 the broiler with the oven rack 6 inches from heat. Toss together squash, zucchini, tomatoes, garlic, 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 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°F. Stir together ricotta, Romano, basil, vinegar, and the remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
- Combine pasta, cooked vegetables, and marinara sauce in a large bowl; gently stir to combine. Spoon half of the pasta mixture into a 13- x 9-inch baking dish. Dollop 1 cup of ricotta mixture evenly on pasta mixture. Repeat with remaining pasta mixture and ricotta mixture. Top evenly with mozzarella.
- Bake at 350°F until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with basil.
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