Here's everything you need for this light and fresh baked ziti. This recipe makes between six and eight servings.
Ingredients to Gather
Cooking spray
1 pound dried penne or ziti pasta
15 to 16 ounces whole-milk ricotta cheese
2 cups whole milk
1/2 cup 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
Directions to Follow
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 9×13-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.
Finally, bake for about 30 minutes or until the ziti is bubbling around the edges, and then uncover it and stir so that it's evenly coated with the sauce. Salt to taste and top with the basil leaves.
Have you tried this recipe? What did you think of it? What are some of your favorite ways to make ziti? Share your thoughts in the comment section below!
Article Source: The Kitchn
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