Creamy Corn & Tomato Pasta Bake

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 612 cal
• 24g protein
• 68g carbs
• 28g fat
• 7g fiber

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Ingredients

• 1 lb short pasta (rigatoni or penne)
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 3 cups fresh corn kernels (from about 4 ears)
• 3 cups ripe summer tomatoes, chopped
• 1 cup cherry tomatoes, halved
• 1 cup heavy cream
• ½ cup whole milk
• 4 oz cream cheese, softened
• 1 cup grated Parmesan cheese
• 1½ cups shredded mozzarella
• ½ cup fresh basil, chopped
• 1 tsp fresh thyme leaves
• 1½ tsp kosher salt
• ¾ tsp black pepper
• ¼ tsp red pepper flakes
• ¾ cup panko breadcrumbs
• 2 tbsp butter, melted

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil and cook the pasta until just shy of al dente, about 2 minutes less than package directions, so it finishes in the oven without turning soft. Drain well and set aside in a large mixing bowl.
2. 2Preheat the oven to 375°F and lightly oil a 9×13-inch baking dish so the bake releases cleanly for serving.
3. 3Warm the olive oil in a wide skillet over medium heat, then add the onion and cook until translucent and sweet-smelling, about 5 minutes, stirring occasionally. Stir in the garlic and cook just until fragrant, about 30 seconds.
4. 4Add the fresh corn kernels and cook, stirring, until they brighten and release a little sweetness, 3 to 4 minutes. Fold in the chopped tomatoes and cherry tomatoes and cook until they soften and release juices into a light sauce, about 5 minutes.
5. 5Lower the heat and stir in the heavy cream, milk, and cream cheese until the cream cheese melts into a silky sauce. Season with salt, black pepper, red pepper flakes, and thyme, then simmer gently for 2 minutes until slightly thickened.
6. 6Pour the creamy corn-tomato sauce over the drained pasta. Add most of the Parmesan, half the mozzarella, and the chopped basil, tossing until every piece is coated and the cheese begins to melt into the mix.
7. 7Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella and Parmesan over the top.
8. 8In a small bowl, toss the panko with the melted butter until evenly moistened, then scatter the crumbs over the cheese layer for a golden, crunchy finish.
9. 9Bake uncovered until the edges bubble vigorously and the top is deep golden brown, 22 to 28 minutes. If the crumbs brown too fast, tent loosely with foil for the last few minutes.
10. 10Rest the bake for 8 to 10 minutes so the sauce sets for clean scoops. Finish with extra torn basil at the table and serve family-style straight from the dish for easy weekend hosting.