Creamy Ricotta Corn and Tomato Baked Ziti
Delicious and creamy breakfast casserole featuring ricotta cheese, corn, and tomatoes, perfect for breakfast or brunch.
Equipment
- large pot
- blender
- 9x13 inch baking dish
Ingredients
Pasta and Sauce
- 1 pound dried penne or ziti pasta
- 15 to 16 ounces whole-milk ricotta cheese
- 2 cups whole milk
- ½ cup grated Parmesan cheese
- 3 cloves garlic, coarsely chopped
- 1 ½ teaspoons kosher salt plus more as needed
- ¼ teaspoon freshly ground black pepper
- 1 pound tomatoes, diced (about 3 medium)
- 2 cups fresh or frozen corn kernels
- ⅓ cup thinly sliced fresh basil leaves
Instructions
Cooking 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.
- 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.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg
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