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This Creamy Corn & Tomato Baked Ziti Is Peak Summer Food
Ingredients
- 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
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