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Creamy Ricotta Corn & Tomato Baked Ziti

Prep Time:

25 Minutes

Cook Time:

30 Minutes


6-8 Servings



About the Recipe


  • 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

  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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