About the Recipe
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
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.
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.