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
- 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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Posted in Casserole, Pasta, Recipes, Vegetarian
Tags: baked, baked ziti, basil, casserole, corn, dinner, Italian, kid-friendly dinner, Parmigiano Reggiano, penne, ricotta, summer, tomatoes, vegetarian, Vitamix, ziti
Zucchini and cheese are a heavenly match. Not to mention adding summer basil… lemon… You get the picture. 🙂 This bright and creamy dish is a perfect use for summer’s bounty of zucchini. I have been receiving TONS of zucchini in my CSA share. This dish is the first of three zucchini dishes I plan to share.
This recipe was adapted from The New York Times, contributed by David Tanis. It’s no surprise that it has been one of their most popular recipes recently! I used fresh Italian orecchiette pasta and we ate it with garlic bread and green salad. Quick, simple, and delicious.
- extra-virgin olive oil
- 1 small yellow or sweet onion, finely diced
- 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
- coarse salt and freshly ground black pepper
- 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
- 1 ounce basil, about 2 cups loose leaves
- 1 pound ziti or other dry pasta (I used fresh orecchiette)
- 8 ounces ricotta, about 1 cup
- pinch of crushed red pepper
- zest of 1 lemon
- 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
- Put a pot of water on to boil.
- In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning.
- Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir (or pulse) in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high.
- Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute.
- Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary.
- Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
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Posted in Pasta, Quick, Recipes, Vegetarian
Tags: basil, dinner, lemon, orecchiette, parmesan, pasta, pecorino, pesto, ricotta, summer, vegetarian, ziti, zucchini