Ingredients:

  • 1 pound (450g) ziti pasta
  • Salt for pasta water
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 pints (900g) cherry tomatoes, halved or quartered
  • 2 ears fresh corn, kernels removed (about 2 cups/300g) OR 2 cups (300g) frozen corn, thawed
  • 1/2 cup (120ml) vegetable broth or chicken broth
  • Salt and freshly ground black pepper, to taste
  • 15 ounces (425g) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup (25g) grated Parmesan cheese, plus more for topping
  • 2 tablespoons chopped fresh basil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (50g) shredded mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese

Instructions:

  1. Cook ziti according to package directions to al dente. Drain well and set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until softened, then add garlic, oregano, and red pepper flakes (if using). Cook until fragrant.
  3. Add cherry tomatoes and corn to the skillet. Cook until tomatoes soften and release their juices. Stir in broth and simmer to slightly thicken. Season with salt and pepper.
  4. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, basil, salt, and pepper. Mix until well combined.
  5. In a large bowl, toss the cooked pasta with the corn and tomato sauce. Gently fold in the ricotta mixture.
  6. Pour the pasta mixture into the prepared baking dish.
  7. Sprinkle mozzarella and Parmesan cheese evenly over the top.
  8. Bake in a preheated oven (375°F/190°C) until golden brown and bubbly.
  9. Let stand for a few minutes before serving.