Are you ready for the freshest damn casserole you’ll eat this summer? This Ricotta Corn and Tomato Baked Ziti casserole combines sweet corn kernels, diced tomatoes, and a no-cook ricotta cheese sauce in one easy pasta bake. With a sprinkle of fresh basil on top, it’s a casserole you can enjoy on the patio with a glass of cold, crisp wine. Or multiple beers.
- 1 pound dried penne or ziti pasta
- 15 to 16 ounces whole-milk ricotta cheese
- 2 cups whole milk
- 1/2 grated Parmesan cheese
- 3 cloves garlic, coarsely chopped
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1 pound tomatoes (about 3 medium), diced
- 2 cups fresh or frozen corn kernels
- 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. Coat a 9×13-inch baking dish with cooking spray; set aside.
- Add the pasta to the water and cook until al dente, about 9 minutes or according to package directions. Meanwhile, place the ricotta cheese, milk, Parmesan, garlic, salt, and pepper in a blender and blend until very smooth; set aside.
- 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.