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In the heart of summer, as gardens overflow with vibrant produce, there’s nothing quite like a dish that captures the essence of farm-fresh ingredients. Our "Corn & Zucchini Pasta Bake" perfectly embodies this spirit, showcasing the delightful flavors of sweet corn and tender zucchini, all enveloped in creamy cheeses and baked to perfection. This recipe is not only easy to prepare but also serves as a fantastic way to incorporate seasonal vegetables into your meal plan. Whether you’re planning a family dinner or a casual gathering with friends, this dish is sure to impress and satisfy.

Corn & Zucchini Pasta Bake

Discover the delightful flavors of summer with our Corn & Zucchini Pasta Bake! This easy-to-follow recipe highlights sweet corn and tender zucchini, enveloped in creamy cheeses and baked to perfection. Packed with fresh ingredients, it’s a fantastic way to enjoy seasonal produce while keeping meals satisfying and nutritious. Perfect for family dinners or gatherings, this dish promises to impress your guests and elevate your summer dining experience. Enjoy the taste of farm-fresh goodness!
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Ingredients
  

8 oz (225 g) pasta (such as penne or fusilli)

2 medium zucchinis, thinly sliced into half-moons

1 cup fresh corn kernels (or thawed frozen corn)

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

1 small onion, finely diced

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 ½ cups ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 tsp dried oregano

½ tsp red pepper flakes (optional, for extra heat)

Salt and black pepper to taste

2 tbsp olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C) to ensure it's hot when the pasta bake is ready for baking.

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside while you prepare the vegetables.

      Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes or until it becomes soft and translucent. Stir in the minced garlic, sliced zucchini, and diced bell pepper. Continue to sauté for an additional 5-7 minutes, until the vegetables are tender. Season the mixture with salt, black pepper, oregano, and red pepper flakes, if desired, for a hint of spiciness.

        Incorporate Corn and Tomatoes: Add the fresh corn kernels and halved cherry tomatoes to the skillet. Stir well and cook for another 3-4 minutes, allowing the mixture to heat through and the flavors to meld together.

          Combine with Pasta: In a large mixing bowl, combine the drained pasta with the sautéed vegetable mixture. Gently fold in the ricotta cheese and half of the shredded mozzarella cheese until everything is evenly mixed.

            Transfer to Baking Dish: Lightly grease a 9x13 inch (or similar-sized) baking dish. Pour the combined pasta and vegetable mixture into the dish, spreading it out evenly.

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

                Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese on top is bubbly and has turned a lovely golden brown.

                  Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Just before serving, garnish the pasta bake with fresh basil leaves for a burst of flavor and color.

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

                      - Presentation Tips: For an appealing presentation, consider serving the pasta bake directly from the baking dish. You can add more fresh basil on top or serve with a side salad for a vibrant meal.