In a large pot, saute 1 shallot in olive oil until it begins to soften, about 2-3 minutes. Add garlic, red pepper flakes and cook until garlic begins to caramelize, about another minute.

Add chopped heirlooms and season with salt, pepper and white wine. Stir a bit and allow the alcohol to cook off, about 2-3 minutes or until wine is cooked away.

Add basil and fresh oregano and cook until the tomatoes break down. Place a cover over the pot leaving a bit open and cook the tomatoes until they are all soft, about 20 minutes.

When done, use an immersion blender (or pour tomato mixture into food processor) and puree sauce. You can leave it as chunky as smooth as you want. Taste for seasoning.

Pre-heat oven to 400 degrees F and line a baking sheet with foil.

Add zucchini and delicata squash and toss with olive oil, salt and pepper. Roast in the oven until veggies are soft and caramelized, about 15-20 minutes. When done, set aside.

In another pot, cook ziti in boiling water about 2 minutes less then package instructions. You still want the ziti to have a bite to it. When done, strain through a colander and set aside. You can also toss ziti with olive oil so it doesn't stick. In the same pot, cook the spinach until wilted.

Ladel heirloom tomato sauce on the bottom of a casserole dish. Add the pasta to the rest of the sauce and toss to combine. Pour the pasta into the baking dish along with the roasted veggies and spinach. Toss to combine.

Dollop with spoonfuls of ricotta cheese and top with squash blossoms, fresh basil, freshly grated Parmesan cheese and a drizzle of olive oil.

Bake at 375 degrees F for 30minutes, covered with foil, or until the cheese is all melted.

Allow to cool slightly before serving.