Preheat the oven to 350 F. Bring a pot of salted water to a boil and cook the pasta according to the package directions (al dente!). Be sure to reserve the ½ cup of the pasta water after cooking, you'll need it later.

Heat a large skillet over medium-low heat and add the olive oil. Add the zucchini, garlic, salt and pepper.

Cook, stirring often, until the zucchini cook down and sort of melt into the pan. Once the zucchini starts to soften, stir in the red pepper flakes.  Once the zucchini is soft and translucent, stir in the reserved pasta water and the pesto, as well as the fresh basil.

Once you drain your pasta, you can put it back in the pot and then add the zucchini mixture to the pasta (unless your skillet is giant). Toss everything together and then pour it into a 9x13 pan.

Add the ricotta cheese in scoops throughout the pasta. Gently stir it in until the ricotta coats most of the pasta, but leave some clumps. Add the pieces of fresh mozzarella and scatter them throughout.

Bake for 20 to 25 minutes, just until the cheese melts everything comes together. Remove and serve immediately with a sprinkle of fresh parmesan and fresh basil for garnish