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Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, 8 to 12 minutes. Drain well and transfer to a large, heatproof bowl. Gently stir in tomatoes, vegetables, squash purée, 1 cup of the cheese, basil, pepper and salt. Scoop it all into a 9x13-inch baking dish and scatter remaining 1 cup cheese over the top. Bake until hot throughout and cheese is melted on top, about 40 minutes. Let pasta rest 10 minutes before serving.