Stunningham Farms
About the Recipe
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
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
Preparation
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.