Recipe Creamy Ricotta Corn and Tomato Baked Ziti Sunshine

Name: Recipe Creamy Ricotta Corn and Tomato Baked Ziti Sunshine
Total time: 55 min
Ingredients: 1 pound (450g) ziti pasta; Salt for pasta water; 2 tablespoons (30ml) olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); 2 pints (900g) cherry tomatoes, halved or quartered; 2 ears fresh corn, kernels removed (about 2 cups/300g) OR 2 cups (300g) frozen corn, thawed; 1/2 cup (120ml) vegetable broth or chicken broth; Salt; freshly ground black pepper; 15 ounces (425g) whole milk ricotta cheese; 1 large egg, lightly beaten; 1/4 cup (25g) grated Parmesan cheese, plus more for topping; 2 tablespoons chopped fresh basil; 1/2 cup (50g) shredded mozzarella cheese; 1/4 cup (25g) grated Parmesan cheese

kitchen20.com

Recipe Creamy Ricotta Corn and Tomato Baked Ziti is summer comfort food This vegetarian entree bursts with flavor Easy enough for a weeknight impressive for…

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Ingredients

1 pound (450g) ziti pasta
Salt for pasta water
2 tablespoons (30ml) olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
2 pints (900g) cherry tomatoes, halved or quartered
2 ears fresh corn, kernels removed (about 2 cups/300g) OR 2 cups (300g) frozen corn, thawed
1/2 cup (120ml) vegetable broth or chicken broth
Salt
freshly ground black pepper
15 ounces (425g) whole milk ricotta cheese
1 large egg, lightly beaten
1/4 cup (25g) grated Parmesan cheese, plus more for topping
2 tablespoons chopped fresh basil
1/2 cup (50g) shredded mozzarella cheese
1/4 cup (25g) grated Parmesan cheese