Creamy Ricotta, Fresh Corn & Tomato Baked Ziti

Yes! More tomatoes. They are taking over my kitchen! 🙂 I loved that this dish also incorporated sweet summer corn- and basil.

This is a wonderful summertime version of one of my favorite winter casseroles. Cheesy but not too rich. It’s a guaranteed crowd-pleaser.

The recipe was adapted from TheKitchn.com, contributed by Christine Gallary. I modified the proportions, reduced the pasta cooking time, and used Parmigiano-Reggiano cheese in the sauce. Great.

Yield: Serves 6 to 8

• cooking spray
• 1 pound dried penne or ziti pasta
• 15 to 16 ounces whole-milk ricotta cheese
• 2 cups whole milk
• 1/2 cup grated Parmigiano-Reggiano cheese
• 6 cloves garlic, coarsely chopped
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds tomatoes (about 4 to 5 medium), diced
• 2 cups fresh corn kernels (I used kernels from 3 ears of corn)
• 1/3 cup thinly sliced fresh basil leaves

1. Bring a large pot of salted water to a boil.
2. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F, preferably on convection. Coat a 9×13-inch baking dish with cooking spray; set aside.
3. Add the pasta to the water and cook about 2 minutes shy of al dente, about 8 minutes, or adjust according to package directions.
4. Meanwhile, place the ricotta cheese, milk, Parmigiano-Reggiano, garlic, salt, and pepper in a blender and blend until very smooth; set aside. (I used a Vitamix.)
5. Drain the pasta and return to the pot. Add the tomatoes, corn, and ricotta sauce and stir until thoroughly combined.
6. Transfer to the baking dish. Cover tightly with foil.
7. Bake until bubbling around the edges, 30 minutes. Uncover and stir to evenly coat with sauce.
8. Taste and season with salt as needed. Sprinkle with the basil. Serve.

Note: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

One Year Ago:

• Southern Pimento Cheese Dip

Two Years Ago:

• Ritzy Summer-Squash Casserole

Three Years Ago:

• Summer Vegetable Tortilla Casserole
• Roasted Sicilian Eggplant & Ricotta Bake

Four Years Ago:

• Basil Pesto & Tomatoes over Fresh Whole Wheat Pasta
• Eggplant & Wild Mushroom “Meatballs” in Tomato Sauce

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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