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Embracing the flavors of summer, the Corn & Zucchini Pasta Bake stands as a vibrant testament to the beauty of seasonal cooking. This dish speaks to the heart of farm-fresh dining, showcasing a delightful combination of ingredients that come together to create a wholesome and satisfying meal. The colorful medley of corn and zucchini adds not only visual appeal but also a wealth of nutritional benefits, making this bake a perfect choice for families looking to enjoy healthy, delicious meals.

Corn & Zucchini Pasta Bake

Discover the vibrant essence of summer with this Corn & Zucchini Pasta Bake, a delightful dish that celebrates farm-fresh ingredients. Packed with wholesome pasta, sweet corn, and tender zucchini, this colorful bake offers both nutrition and flavor in every bite. Perfect for family dinners or gatherings, it’s a simple yet satisfying way to enjoy seasonal produce. Elevate your cooking with fresh ingredients and create a comforting meal everyone will love!
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Ingredients
  

8 oz (225 g) pasta (e.g., penne or fusilli)

2 medium zucchinis, sliced into thin half-moons

1 cup fresh corn kernels (or frozen, thawed)

1 bell pepper, diced (red or yellow for sweetness)

1 small onion, diced

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 ½ cups ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 tsp dried oregano

½ tsp red pepper flakes (optional for heat)

Salt and pepper to taste

2 tbsp olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

      Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Then add the minced garlic, sliced zucchini, and diced bell pepper. Sauté for another 5-7 minutes until the vegetables are tender. Season with salt, pepper, oregano, and red pepper flakes, if using.

        Mix in Corn and Tomatoes: Stir in the fresh corn kernels and halved cherry tomatoes. Cook for an additional 3-4 minutes until everything is combined and heated through.

          Combine with Pasta: In a large mixing bowl, combine the cooked pasta, sautéed vegetables, ricotta cheese, and half of the mozzarella cheese. Mix gently until well combined.

            Transfer to Baking Dish: Pour the pasta mixture into a greased 9x13 inch (or similar size) baking dish. Spread evenly.

              Top with Cheese: Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the pasta bake.

                Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and golden brown.

                  Garnish and Serve: Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6