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.

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Summer Squash Gratin

I had to make this lovely summer gratin as soon as I saw a photo of it. So pretty and colorful! 🙂 It is a wonderful celebration of the bounty of summer squash.

We ate it as a vegetarian main dish with a crusty sourdough baguette. It would also be a fabulous side dish. This recipe was adapted from Food and Wine, contributed by Laura Rege. I used sweet cipollini onions from my CSA box in addition to the leeks.

After adding an additional sautéed CSA cipollini onion, I also made a mini-gratin with my leftover filling. 🙂 Great.

Yield: Serves 4 to 6 as a main dish (plus an additional mini-gratin, above, optional)
  • 5 T extra-virgin olive oil, divided
  • 2 small leeks, white and tender green parts thinly sliced into rounds
  • 2 cipollini onions, halved and cut into slices (plus 1 additional onion if making a mini-gratin)
  • 1/4 cup dry white wine (plus 1 additional T if making a mini-gratin)
  • 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices, preferably 
on a mandoline
  • 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline
  • coarse salt
  • freshly ground black pepper
  • 1 cup finely shredded Gruyère (about 2 ounces)
  • 1 plum tomato, very thinly sliced crosswise
  • flaky sea salt, for finishing
  • crusty bread such as a sourdough baguette, for serving

  1. Preheat the oven to 425°, preferably on convection.
  2. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks, and onions, if using, and cook, stirring occasionally, until softened, about 3 minutes.
  3. Add the wine and cook until evaporated, about 2 minutes.
  4. Spread in a 9-inch round baking dish.
  5. Using a mandolin, slice the squash lengthwise into 1/8-inch slices.
  6. Meanwhile, on 4 large baking sheets, spread the zucchini 
and yellow squash and brush with the remaining 4 tablespoons of oil; season with salt and pepper.
  7. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes or up to 1 hour.
  8. Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish.
  9. Working 
outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish.
  10. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash.
  11. Scrape any cheese off of the baking sheets and sprinkle on top.
  12. Place on a parchment paper-lined baking sheet, and bake for 30 to 35 minutes, 
until the zucchini and squash are tender and browned 
in spots. (I cooked mine for 33 minutes, and 27 minutes for the mini)
  13. Remove from oven. While hot, sprinkle with sea salt.
  14. Let cool slightly, then 
serve with crusty bread.

I’m sharing my summer gratin at Angie’s Fiesta Friday #180, co-hosted by Tracey @My Baja Kitchen and Jhuls @The Not So Creative Cook. Enjoy!

Note: If making the additional mini-gratin, saute the additional onion, adding 1 T wine cooking as directed above. Place in the bottom of a mini-pie dish and layer remaining squash and cheese. Cook as directed.

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Fiesta Friday Badge Button I was featured

Happy Mother’s Day & Cooking for a Junior Girl Scout Cook Badge

Happy Mother’s Day! I wish all of the mom’s out there a beautiful and relaxing day. ❤ While Mr. BrookCook and my kids take care of me and the cooking today, I have time to share a special mother-daughter cooking project.

In order to earn a Junior Girl Scout Cook Badge, my daughter (with my help) had to cook a complete breakfast, a healthy dinner, and a delicious dessert. Understandably, she wanted to make meals that she wanted to eat! This was actually a great opportunity for her as she is harder to please when menu planning. It was a lesson in itself to see how much time and work is required to put together an entire meal. 🙂

We made Blueberry Cornmeal Muffins for breakfast with fruit salad on the side. She loved cutting all of the fruit herself. For the “healthy” dinner, she prepared a No-Boil Macaroni and Cheese (recipe below) with Simple Caesar Salad. Healthy enough, right? She loved it so much we have already made it again.

We made a Lemon Meringue Pie, using a store-bought pie crust, for dessert. Not only did she make the pie, she typed out the recipe to share with her Girl Scout Troop. A big project! She did a great job and I was very proud of her. I hope that she continues to enjoy cooking more and more in the future. ❤

No-Boil Macaroni & Cheese (adapted from Bon Appetit)

Yield: 8 Servings

For the Pasta:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 T coarse salt
  • 1/2 teaspoon freshly ground black pepper or more, to taste
  • 1 pound elbow macaroni
  • 2 cups shredded extra-sharp white cheddar, divided

For the Topping:

  • 1/4 cup (1/2 stick) unsalted butter
  • 2 garlic cloves, chopped
  • 1 cup panko (Japanese breadcrumbs)
  • 2 T chopped flat-leaf parsley
  1. Preheat oven to 400°, preferably on convection.
  2. Melt 1/4 cup butter in a large saucepan over medium-high heat.
  3. Add flour; cook, whisking constantly, for 1 minute.
  4. Whisk in milk and 3 cups water.
  5. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes.
  6. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
  7. Toss pasta and 1 1/2 cups cheese in a 13x9x2-inch or other shallow 3-quart baking dish. Place on a rimmed baking sheet.
  8. Pour sauce over (pasta should be submerged; do not stir) and cover with foil.
  9. Bake until pasta is almost tender, about 20 minutes.

For the Topping:

  1. Melt remaining 1/4 cup butter in a large skillet over medium heat.
  2. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper. Set aside.

To Finish the Dish:

  1. Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture.
  2. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer.
  3. Let sit 10 minutes before serving.

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Shortcut Baked Rigatoni with Meatballs

There are so many end-of-the-school-year parties this time of year. A great time to share a crowd-pleasing casserole! I brought this baked pasta dish to my son’s pre-County Championship Swim Meet pasta dinner. I was thrilled when my friend’s husband asked for the recipe. 🙂

This recipe was adapted from such a fun book- Mad Genius Tips: Over 90 Expert Hacks + 100 Delicious Recipes by Justin Chapple and the Editors of Food and Wine. I love Chapple’s column in the printed magazine and knew I would enjoy this book as well. The pasta and the meatballs cook in the oven. Truly genius!

  • 1/2 pound ground pork
  • 1/2 pound ground beef or ground turkey
  • 1/2 cup plain dry bread crumbs
  • 2 large eggs, lightly beaten
  • 1/3 cup lightly packed basil, torn or chiffonade, plus more for garnish
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • coarse salt and freshly ground black pepper
  • 1 pound ziti, rigatoni, rotini, fusilli, shells, or campanelle pasta
  • 1 pound fresh mozzarella, torn into 1-inch pieces
  • 28 oz (about 3 cups) prepared marinara sauce
  1. Preheat the oven to 400 degrees, preferably on convection.
  2. In a large bowl, combine the pork, beef, bread crumbs, eggs, 1/3 cup torn basil, 1/4 cup of Parmesan and 1 teaspoon each of salt and pepper; mix well.
  3. Using a cookie scoop, form the meat mixture into one-inch balls.
  4. In a 9-by-13-inch ceramic baking dish, spread half of the pasta in an even layer.
  5. Arrange half of the meatballs (about 16) and mozzarella on the pasta.
  6. Spoon half of the marinara on top and season with 1/2 teaspoon of salt.
  7. Repeat with the remaining pasta, meatballs, cheese, and marinara. Season with 1/2 teaspoon of salt.
  8. Place baking dish on a rimmed cookie sheet. Add 2 1/2 cups of water to the baking dish and cover tightly with foil.
  9. Bake for about 1 hour, until the pasta is tender and most of the liquid is absorbed.
  10. Uncover and bake for 5 minutes longer, until lightly browned.
  11. Let stand for 5 minutes. Garnish with basil and parmesan and serve.

Make Ahead: The baked pasta can be refrigerated overnight. Reheat gently.

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Baked Risotto with Peas, Asparagus, & Pancetta

In case you were worried that I wasn’t embracing early spring vegetables… I have another asparagus and pea recipe to share! 😉

I almost exclusively use my pressure cooker just to make risotto. It converts an otherwise time-consuming dish into a lovely weeknight meal. Well, baking risotto performs similar magic. Fabulous!

This recipe was adapted from TheKitchn.com, contributed by Nealey Dozier. This risotto could also be par-baked in advance, the night before, and reheated on the stovetop with one or two cups of additional stock prior to serving. Perfect when entertaining guests.

Yield: Serves 4 to 6

  • 4 ounces finely chopped pancetta (or olive oil for vegetarian version)
  • 3 tablespoons unsalted butter, divided
  • 2 large shallots (4 cloves), finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 1/2 cups chicken or vegetable stock
  • 1 cup fresh or frozen green peas
  • 1 pound pencil-thin asparagus stalks, cut into 3/4-inch pieces
  • 1/2 cup grated Parmigiano-Reggiano or Parmesan cheese, plus extra for serving
  • 1/2 teaspoon lemon zest, or to taste
  • coarse salt and freshly ground black pepper
  1. Preheat oven 400°F, preferably on convection.
  2. Heat a large Dutch oven over medium-high heat until very hot but not smoking. Add pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside.
  3. Reduce heat to medium. Add 1 tablespoon butter and shallots to the pancetta drippings and cook until softened, about 3-5 minutes. Add the rice and sauté until every grain is coated with butter, about 1 minute.
  4. Increase heat to high. Pour in the wine and simmer until the liquid evaporates. Add stock and bring to a boil, stirring occasionally. Season generously with salt and pepper.
  5. Cover the pot and transfer to the oven. Cook until the liquid is almost cooked out and the risotto is creamy, about 20 minutes.
  6. Remove from the oven and place over moderate heat. Stir in peas and asparagus and cook until the vegetables are bright green and warmed through, about 5 minutes.
  7. Stir in remaining 2 tablespoons butter, Parmesan, and lemon zest. Taste and season with salt and pepper, if needed. Garnish with additional Parmesan and reserved pancetta.

To Make in Advance: Bake the risotto for 15 – 20 minutes. Cool and transfer to the refrigerator. When ready to serve, add 1 1/2 cups hot stock and vegetables and cook over medium heat until warm. Stir in the butter, Parmesan, and lemon zest. Season to taste.

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Cheesy Chicken Enchilada Skillet

Somehow, we seem to always have a conflict with a having timely Cinco de Mayo feast. This year, my son has his Swim Club Dinner Dance (at an Italian restaurant, by the way), so, we had our feast early. This way, there is also time to have a second feast. Good planning, right?

This quick and easy, crowd-pleasing dish was perfect for our early Cinco de Mayo celebration. It would be perfect for a Mexican-inspired weeknight meal any other day of the year too. We enjoyed it with chips and guacamole, of course. 😉

This recipe was adapted from Epicurious.com, contributed by Anna Stockwell. I reduced the oven temperature, and increased the proportions as well as the pan size. Great.

Yield: 6 to 8 servings
Total Time: 30 minutes
  • 1 1/2 tablespoons canola oil
  • 1 large yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 1 1/2 teaspoons ground cumin
  • 1 1/2  teaspoons kosher salt
  • 24 oz (1 1/2 jars) medium red salsa (I used Trader Joe’s Garlic Chipotle Salsa)
  • 3/4 cup sour cream
  • 6 corn tortillas, torn into quarters
  • 6 cups shredded cooked chicken (from 1 rotisserie chicken)
  • 1 to 2 cans (15.5-ounce each) black beans, drained, rinsed (I used 1 1/2 cans)
  • 1 1/2 cups shredded Mexican cheese blend
  • cilantro, for garnish, optional
  1. Preheat oven to 425°F, preferably on convection.
  2. Combine salsa, sour cream, and 6 T water in a large bowl; stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated.
  3. Heat oil in a 12″ ovenproof skillet over medium. (I used cast iron.)
  4. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
  5. Transfer onion mixture to the chicken and bean mixture; reserve hot skillet. Fold to incorporate evenly.
  6. Return mixture to reserved skillet and transfer to preheated oven until warmed through, about 5 minutes. Mixture should be bubbling on the edges.
  7. Remove skillet from the oven. Sprinkle cheese evenly over the top.
  8. Return skillet to oven and bake until cheese is lightly browned, melted and bubbling, about 7 to 10 minutes.
  9. Top with cilantro, if desired.

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Three Cheese Crepe Manicotti

During my college days, I was lucky enough to celebrate Easter with one of my roommates and her large Italian family. It was always an amazing feast. One of the first courses served was a homemade manicotti. I’ve loved it ever since- and now think of it in the springtime.

I was drawn to the “French” twist in this version, using crêpes in lieu of pasta. They were tender and delicious. Lovely.

This recipe was adapted from Food and Wine contributed by Christine Dimmick. I adjusted the seasoning and ratios. I also modified the crêpe batter technique from using a blender to hand-whisking, and to cooking them on a lightly oiled crêpe pan, my tried and true method. This dish could be modified to include any variety of fillings in the crêpes. Next time I may incorporate spinach or mushrooms. 🙂

  • 2 cups ricotta cheese (15 ounces), preferably fresh
  • 1 cup shredded mozzarella (about 6 ounces)(part-skim okay)
  • 2/3 cup coarsely chopped basil, plus more for garnish
  • 3 cloves garlic, minced
  • coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup water
  • 5 large eggs, lightly beaten
  • vegetable oil, for the pans
  • 3 cups tomato sauce, preferably homemade (I used local Mamma Lombardi’s Marinara Sauce)
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  1. In a large bowl, combine the ricotta with the mozzarella, basil, garlic, 1/2 teaspoon of salt, and the pepper. Taste and adjust seasoning, to taste.
  2. In a bowl, whisk the flour and eggs until thoroughly combined. Add the water and a generous 1/2 teaspoon of salt. Whisk until smooth.
  3. Heat an 8-inch crêpe or omelet pan over moderately high heat. Using a brush, lightly oil the pan and add a small ladle of the batter (about 1/4 cup); working quickly, swirl the pan to coat it evenly.
  4. Cook until the top of the crêpe is dry and the bottom is lightly golden, about 1 minute. Flip the crêpe and cook until the bottom is lightly golden, about 20 seconds longer.
  5. Transfer the crêpe to a large plate and repeat with the remaining batter to make a total of 16 crêpes.
  6. Preheat the oven to 375°, preferably on convection.
  7. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce.
  8. Arrange the crêpes on a work surface. Spoon 2 tablespoons of the ricotta filling in a line down the center of each crêpe. Loosely roll up the crêpes, burrito-style with ends folded in, and arrange them, seam side up, side by side in the baking dish. (I placed them in 2 rows of 8 crêpes.)
  9. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese.
  10. Cover the pan tightly with foil and bake for 15 minutes. Uncover and continue to bake for an additional 5 minutes, or until the tomato sauce is bubbling and the manicotti are heated through.
  11. Garnish with basil, if desired. Serve piping hot.

Make Ahead: The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.

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