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.
- 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
- Bring a large pot of salted water to a boil.
- 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.
- Add the pasta to the water and cook about 2 minutes shy of al dente, about 8 minutes, or adjust according to package directions.
- 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.)
- Drain the pasta and return to the pot. Add the tomatoes, corn, and ricotta sauce and stir until thoroughly combined.
- Transfer to the baking dish. Cover tightly with foil.
- Bake until bubbling around the edges, 30 minutes. Uncover and stir to evenly coat with sauce.
- 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.
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