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Creamy Ricotta Corn and Tomato Baked Ziti

Christine Gallary
  • minutes
  • Serves 6 to 8

INGREDIENTS

1/3 cup

Basil, fresh leaves

2 cups

Corn, fresh or frozen kernels

3 cloves

Garlic

1 lb

Tomatoes

1 lb

Penne or ziti pasta, dried

1/4 tsp

Black pepper, freshly ground

1 1/2 tsp

Kosher salt

1/2 cup

Parmesan cheese, grated

2 cups

Whole milk

15 oz

Whole-milk ricotta cheese