Creamy Ricotta Corn and Tomato Baked Ziti

Recipe Introduction

Ever have one of those days where you just crave comfort food? But, like, fancy comfort food? Well, that's exactly what sparked this Recipe: Creamy Ricotta Corn and Tomato Baked Ziti idea! It's sunshine in a dish, honestly.

This Creamy Tomato Pasta Casserole is like a hug from Italy, but with a summery twist. We are talking about a Baked Ziti Recipe that everyone will love! It's got Italian roots, obvs.

Ziti Recipe are always a good idea! But this one is spruced up with fresh corn and tomatoes. It’s pretty easy to make, taking about 55 minutes total.

This Casserole Pasta serves about 6-8 hungry people. So, perfect for a family dinner or a potluck.

This Vegetarian Entree is packed with flavor and goodness . Corn is a source of fiber, so it's good for your gut.

Plus, it's perfect for those late summer evenings. Honestly, this Summer Pasta Recipe is something special. The Ricotta Pasta Bake makes it extra creamy.

It is something that you need to try.

Why This Recipe Rocks

It’s proper simple, really. We’re talking about fresh, seasonal ingredients. You can swap out the Ziti Pasta with Penne or Rigatoni.

The corn and tomatoes make it vibrant. The ricotta makes it creamy. This recipe's like a party in your mouth.

So, are you ready to make this recipe?

Ingredients & Equipment

Right, let's talk shopping! This Recipe: Creamy Ricotta Corn and Tomato Baked Ziti is all about fresh, simple ingredients. Think sunshine on a plate.

Honestly, even if you're not a whiz in the kitchen, you can totally nail this. We will create the Vegetarian Entree of your dreams.

Main Ingredients: Your Summer Shopping List

Okay, so for the pasta part, you'll need 1 pound (450g) of Ziti Pasta . Easy peasy. Salt for the pasta water, obviously. Don't be shy with it!

For the Corn And Tomato sauce this is where the magic happens! Grab 2 tablespoons (30ml) of olive oil.

Then, a medium yellow onion, finely chopped. Two cloves of minced garlic, because garlic makes everything better, right? A teaspoon of dried oregano, half a teaspoon of red pepper flakes (optional if you're not a fan of heat), and 2 pints (900g) of cherry tomatoes (halved or quartered).

Two ears of fresh corn (kernels removed about 2 cups/300g ), OR 2 cups (300g) of frozen corn if you’re in a pinch.

Half a cup ( 120ml ) of vegetable or chicken broth and salt and pepper to taste. Remember, high-quality is key with the tomatoes and ricotta that's what Mary Berry would want!

Ricotta time! You’ll want 15 ounces (425g) of whole milk ricotta cheese, one large egg (lightly beaten), and a quarter cup ( 25g ) of grated Parmesan cheese (plus more for topping).

Two tablespoons of chopped fresh basil and salt and pepper to taste.

And for the topping, half a cup ( 50g ) of shredded mozzarella cheese and a quarter cup ( 25g ) of grated Parmesan.

Boom! Summer Pasta Recipe is ready to become a Creamy Tomato Pasta Casserole

Seasoning Notes: Flavour Boosters

Oregano and red pepper flakes are essential. They're the Essential spice combinations for that proper Italian vibe. You can always swap the oregano for Italian herb mix, if you prefer a shortcut.

Also, adding a bay leaf to the simmering sauce will enhance the flavour. Just remember to take it out before serving.

You know? Like Nana used to do!.

Equipment Needed: Keep It Simple

You’ll need a large pot for boiling the pasta. Obvious, I know. A large skillet or Dutch oven for the sauce.

A 9x13 inch (23x33 cm) baking dish for baking. A mixing bowl. And a colander. Honestly, if you don't have a fancy baking dish, any old casserole dish will do the trick.

Don't sweat it! The most essential tool is your love for cooking.

This Baked Ziti Recipe will make everyone a fan of Vegetarian Baked Ziti .

Let's cook!

Right then, let's get cracking on this Creamy Ricotta Corn and Tomato Baked Ziti, shall we? Think summer in a casserole dish! Honestly, this is one of those dishes that just screams sunshine and good times.

I'm aiming for something even Mary Berry would approve of tasty, reliable, and easy enough for a Tuesday night tea.

Summer's Embrace: Prep Like a Pro for Creamy Ricotta Corn and Tomato Baked Ziti

Alright, before we even think about turning on the hob, let's get our mise en place sorted. You know, having everything prepped and ready to go? It's like giving yourself a massive high five later.

• Essential Prep: Chop your onion, mince your garlic, halve (or quarter!) your cherry tomatoes, and get those corn kernels off the cob. Honestly, the taste of fresh corn is unreal, but frozen works in a pinch.
• Time Saving Tips: Measure out your cheeses and spices beforehand. No one wants to be scrambling for oregano when the garlic is burning. Trust me, I've been there.
• Safety First: Keep those knives sharp and watch your fingers! Nobody wants a trip to A&E ruining their pasta night.

Building Your Casserole Pasta , One Layer at a Time

Alright, let's get down to business! Here's the step-by-step, nice and easy:

1. Cook your Ziti Pasta until it's al dente . That means "to the tooth" slightly firm. Don't overcook it, or you'll end up with a mushy mess. Salt that water like the sea!
2. Sauté some onion and garlic in olive oil until they are softened and fragrant. Then, add your herbs and a pinch of red pepper flakes if you like a bit of warmth.
3. Toss in those gorgeous cherry tomatoes and sweet corn. Cook them down until the tomatoes release their juices. Then, simmer with some broth for few minutes to thicken. Season to taste.
4. In a separate bowl, mix together your ricotta, egg, Parmesan, basil, salt, and pepper. This creamy mixture will be one of the stars of your baked ziti.
5. Now, get that cooked pasta, corn and tomato sauce and mix them together, then fold in your ricotta mixture.
6. Pour everything into a baking dish
7. Top with Mozzarella and Parmesan
8. Bake at 375° F/ 190° C for about 35 minutes , until bubbly and golden brown. Let it stand few minutes before serving to make sure it has rested and set.

Vegetarian Entree : Ace It Like a Pro Chef

Wanna take this Ricotta Pasta Bake from "good" to "Oh my gosh, this is amazing!"? Here are a few pro tips:

• Don't be shy with the seasonings! Taste everything as you go and adjust accordingly.
• Roasting the tomatoes ahead of time can give your sauce a deeper, richer flavour. Try it sometime!
• Common Mistake to Avoid: Overcooking the pasta. Remember al dente !

Baked Ziti Recipe make-ahead Option: Assemble the entire casserole without baking it, cover it tightly, and stick it in the fridge for up to 24 hours.

Just add a few extra minutes to the baking time when you're ready to cook it. Now go and enjoy this amazing Summer Pasta Recipe

Now go ahead and treat yourself with this unique Creamy Tomato Pasta Casserole

Recipe Notes for Summer’s Embrace: Creamy Ricotta Corn and ... Baked Ziti!

Alright, let's chat about a few things to keep in mind when you whip up this Baked Ziti Recipe , okay? I've made this a gazillion times.

Honestly, each time, there's something new to tweak! You know?

Serving Up a Slice of Summer : Plating and Presentation

Presentation matters, even for a Casserole Pasta ! Imagine this: a golden brown crust giving way to creamy layers underneath. Lovely! I like to dollop extra ricotta on top after baking.

And sprinkle with fresh basil. Ooh, that's fancy!

As for sides, you know, a simple green salad does the trick. Or some garlic bread, if you are feeling extra indulgent.

A glass of chilled rosé? Absolutely! Pairs perfectly with the Corn And Tomato . I once served it with a sparkling elderflower presse.

Total winner!

Storing Leftovers Like a Pro: Storage Tips

Got leftovers? You lucky duck! Let it cool completely first. Then, bung it in an airtight container. Into the fridge it goes! It'll keep for up to three days.

Honestly, the flavors meld even better overnight.

Freezing this bad boy is also an option. Portion it out first. Makes it easier to defrost later. Thaw it in the fridge overnight and reheat it in the oven.

Or, you know, in the microwave if you're in a rush. Just don't tell Mary Berry, okay?

Reheating needs some TLC. The oven's best keeps it creamy. A dash of milk or broth stops it drying out.

Microwave? Totally fine, but stir it a couple times for even heat.

Twist It Up: Variations

Fancy a bit of a change? Let’s look at some adaptations. Make it spicy. Add a pinch of red pepper flakes to the ricotta.

Or, use chili infused oil when you're sautéing the onions. Bish, bash, bosh .

Want to cater to your veggie mates? Then, just double check that your Parmesan is vegetarian.

If corn isn’t in season, use frozen! You’ll get a really nice Summer Pasta Recipe regardless. I always grab some at the end of the season.

It is so nice to have some yummy Vegetarian Baked Ziti year round!

A Little Bit About the Good Stuff: Nutrition Basics

Alright, so, this isn't a salad. We know that. But it's got some decent stuff in it. Ricotta’s packed with protein and calcium. Tomatoes? Full of vitamins. Corn? Fiber, my friend!

Now, I'm no nutritionist. But each serving's about 420 calories. Again, a rough estimate, mind you. Protein is around 25g, which is not bad at all.

I am telling you this Ricotta Pasta Bake is lush .

Honestly, making this Creamy Tomato Pasta Casserole is like sending yourself a hug in a dish. Easy, comforting, and delicious.

What more could you want? So get in the kitchen and get baking! You got this.