Creamy Corn & Tomato Pasta Bake

Serves 6 · 25 min prep · 40 min cook

Ingredients

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

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 mushy. Drain, toss lightly with a drizzle of olive oil so it does not stick, and set aside.
2. 2Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish so the creamy sauce will release cleanly when serving a crowd.
3. 3Warm the olive oil and butter in a wide Dutch oven or deep skillet over medium heat until the butter foams. Add the chopped onion and cook, stirring often, until translucent and sweet-smelling, about 5 to 6 minutes.
4. 4Stir in the minced garlic, thyme, and red pepper flakes and cook just until fragrant, about 45 seconds, taking care not to brown the garlic.
5. 5Sprinkle the flour over the aromatics and stir constantly for 1 full minute to cook out the raw flour taste and form a light roux.
6. 6Slowly whisk in the milk and cream until smooth, then add the softened cream cheese in pieces. Simmer gently, whisking, until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes.
7. 7Fold in the fresh corn kernels and diced tomatoes and simmer 2 to 3 minutes so the vegetables release a little juice into the sauce. Season with the salt and black pepper, then remove from heat.
8. 8Stir the drained pasta into the sauce along with most of the torn basil, half the mozzarella, and half the Parmesan until every noodle is glossy and coated. Taste and adjust seasoning if needed.
9. 9Scrape the mixture into the prepared baking dish, scatter the halved cherry tomatoes over the top, and finish with the remaining mozzarella, Parmesan, and panko for a golden, shareable crust.
10. 10Bake uncovered until the edges bubble vigorously and the top is deep golden brown, 22 to 28 minutes. If the crumbs need more color, broil on the upper rack for 1 to 2 minutes, watching closely.
11. 11Rest the bake 8 to 10 minutes so the creamy sauce sets enough to scoop cleanly for guests. Shower with the remaining fresh basil just before carrying the hot dish to the table.