Creamy Ricotta Corn and Tomato Baked Ziti

Creamy Ricotta Corn and Tomato Baked Ziti
By thekitchn.com

With a blender ricotta sauce, tomatoes, and corn, this is the freshest casserole you'll taste all summer.

Prep time: 00:10
Cook time: 00:10
Total time: 00:20

Yield: 8 Servings

Ingredients:
Cooking spray
1 pound dried penne or ziti pasta
15 to 16 ounces whole-milk ricotta cheese
2 cups whole milk
1/2 grated grated Parmesan cheese
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

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 9x13-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.

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For Full Instruction: thekitchn.com

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