Waffle-Topped Tomato Basil Casserole

Serves 6 · 30 min prep · 45 min cook

Estimate for one serving

• 520 cal
• 24g protein
• 42g carbs
• 28g fat
• 6g fiber

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Ingredients

• 2 lb ripe tomatoes
• 1 pint cherry tomatoes
• 1 cup packed fresh basil
• 4 garlic cloves
• 3 tbsp olive oil
• 1 medium yellow onion
• 1 large bell pepper
• 2 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 15 oz ricotta cheese
• 2 cups shredded mozzarella
• 3/4 cup grated Parmesan
• 1 large egg
• 1.5 cups dry mix waffle mix or batter base
• 1 cup milk
• 3 tbsp melted butter
• 1 large egg for waffle batter
• 1 cup fresh corn kernels
• as needed cooking spray

Instructions

1. 1Preheat the oven to 375°F. Core and chop the large tomatoes, halve the cherry tomatoes, mince the garlic, dice the onion and bell pepper, and roughly chop most of the basil, reserving pretty leaves for finish.
2. 2Warm olive oil in a large skillet over medium heat. Sauté onion and bell pepper until softened and lightly golden at the edges, about 6 to 8 minutes, then stir in garlic, Italian seasoning, and red pepper flakes until fragrant.
3. 3Add all the tomatoes and a generous pinch of salt and black pepper. Cook, stirring occasionally, until the tomatoes collapse into a chunky sauce and most watery liquid cooks off, 12 to 15 minutes; fold in chopped basil and remove from heat.
4. 4In a bowl, mix ricotta with the egg, half the mozzarella, half the Parmesan, and salt until creamy. Spread this cheese layer evenly in a greased 9x13-inch baking dish.
5. 5Spoon the warm tomato-pepper mixture over the ricotta layer and scatter fresh corn kernels across the top. Sprinkle remaining mozzarella and Parmesan so the surface is well covered.
6. 6Whisk waffle mix with milk, melted butter, and the remaining egg until smooth. Heat a waffle iron, spray lightly, and cook thin waffles until just set and pale gold; you want pliable rounds you can tear or cut to tile the casserole.
7. 7Arrange waffle pieces over the cheesy tomato filling like a rustic cobbler crust, overlapping slightly and pressing gently so they sit snug. Lightly mist the waffle topping with cooking spray for extra browning.
8. 8Bake until the edges bubble vigorously and the waffle top turns deep golden and crisp, 22 to 28 minutes. Rest 10 minutes so the layers set, then shower with reserved basil leaves and serve scoops while still steamy.