Preheat the oven to 375°F.

Start bringing a large pot of water to a boil for the pasta.

Heat a skillet over medium heat for a minute and add the olive oil. Add the squash, zucchini and bell peppers with 1 teaspoon of kosher salt and sauté until they are still firm, but soften a little. Set aside.

Once the water boils, add some kosher salt to the water – it should taste like the sea. Add the ziti and cook for 60% of the time recommended on the package, about 6-7 minutes. Drain and add the ziti to a large bowl. Add the squash, zucchini, peppers, tomatoes, remaining salt, and 2 cups of the sugo. Mix well.

In a 9x13" baking dish, add ½ cup of the sugo and spread it on the bottom. Add half of the ziti mixture. Add half of the provolone, fontina, and mozzarella and layer ¾ cup of the sugo over the cheese. Add the remaining ziti mixture, spreading it gently to make a flat layer. Add the remaining provolone, fontina, and mozzarella, then the remaining ¾ cup of sugo. Sprinkle the Parmesan over the top and place in the oven for about 35 minutes or until the center reads 165°F with an instant read thermometer.

Let cool for 10 minutes before serving.