Preheat oven to 425º F. In a large sheet pan, combine the zuchinni, squash, onion, garlic, corn, salt, pepper, Italian seasoning and oil. Using your hands, toss to coat. Roast for about 12 minutes, or until crisp-tender.
Meanwhile, cook pasta in boiling and salted water. Drain when al dente.
In a bowl, combine ricotta and parmesan cheeses, olive oil, vinegar, salt, pepper, and fresh herbs. Mix until thoroughly combined. Set aside.
Once vegetables and pasta are done, combine and then pour entire jar of Rao's pasta sauce over both and toss until coated.
Preheat oven to 350º F. Spray a large casserole dish with cooking spray. Pour half the pasta mixture into the bottom of the dish. Spread half the ricotta mixture over the pasta then top with the rest of the pasta.
Using the rest of the ricotta mixture, spread over the top of the pasta and then top with mozzarella cheese. Cover with a piece of tin foil sprayed with cooking spray. Bake in preheated oven for 25 minutes or until heated through and cheese is melted. Serve and enjoy!