Preheat your oven to 375°F (190°C) and grease a large 9x13 inch baking dish with olive oil.

Boil a large pot of salted water, add pasta, and cook for two minutes less than package instructions. Drain and set aside.

In a large skillet, heat two tablespoons of olive oil over medium heat. Add zucchini, yellow squash, and cherry tomatoes. Sauté for 5 to 7 minutes until softened. Stir in garlic and red pepper flakes, cooking for another minute.

In a large mixing bowl, toss the cooked pasta with the sautéed vegetables, ensuring the juices coat the pasta. Stir in half of the mozzarella and half of the parmesan.

Transfer the mixture to the prepared baking dish. Nestle spoonfuls of ricotta into the pasta.

Sprinkle remaining mozzarella and parmesan on top, drizzle with olive oil, and bake for 20 to 25 minutes until bubbly and golden.

Let it rest for 5 minutes, then garnish with fresh basil before serving.