![Southern Living Baked Ziti With Summer Vegetables](https://cdn.statically.io/img/www.southernliving.com/thmb/tr8q-YKcfVDB3Hqf_udDwEjQU1k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2514601_QFSMa_241-2f2e69e102a84145918744282b848d55.jpg)
Alison Miksch; Food Stylist: Torie Cox; Prop Stylist: Kay Clarke
We lightened up the usual baked pasta with loads of in-season squash and tomatoes—this is a delicious way to use up your farmers' market haul.
When making a pasta dish, one simple trick will take the dish from good to great. Quality ingredients are a must; always choose the best cheese, sausages, and vegetables available.
The key to making great tasting pasta, however, is in the cooking water. Add about 2 tablespoons of kosher salt to a large stockpot of water before boiling. Salted water flavors the pasta internally as it absorbs liquid and swells. When the pasta is cooked, reserve a couple of cups of cooking water before draining the pasta. The salty, starchy liquid seasons your homemade sauce, gives it a silky texture and helps it cling to the noodles.
Ingredients
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1 lb. uncooked ziti pasta
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2 1/2 lbs. yellow squash and zucchini, sliced into 1/2-inch-thick rounds and half-moons
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2 pt. red grape tomatoes
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2 garlic cloves, minced
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3 Tbsp. extra-virgin olive oil, divided
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2 tsp. kosher salt, divided
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1 tsp. black pepper, divided
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2 cups ricotta cheese
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2 oz. Romano cheese, grated (about 1/2 cup)
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1/3 cup chopped fresh basil
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1 tsp. white wine vinegar
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1 (12-oz.) jar marinara sauce
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6 oz. mozzarella cheese, shredded (about 1 1/2 cups)
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Fresh basil leaves
Directions
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Cook pasta in salted water according to package directions. Drain and cool slightly, about 10 minutes.
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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 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.
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Preheat oven to 350°F. Stir together ricotta, Romano, basil, vinegar, and remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
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Combine pasta, cooked 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 evenly on pasta mixture. Repeat with remaining pasta mixture and ricotta mixture. Top evenly with mozzarella.
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Bake at 350°F until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with basil.
Broil the vegetables before you add them to the pasta to keep them from releasing too much water as the pasta bakes.