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Creamy Ricotta Corn and Tomato Baked Ziti

Creamy Ricotta Corn and Tomato Baked Ziti


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
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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.
  • etc

  • For Full Instruction: thekitchn.com

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