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Easy Summer Zucchini Corn and Ricotta Pasta Bake

summer zucchini corn ricotta pasta bake - featured image
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A quick and comforting pasta bake featuring tender zucchini ribbons, sweet corn, and creamy ricotta, perfect for summer family dinners.

Ingredients

Scale
  • 12 ounces penne or rigatoni pasta
  • 2 medium zucchinis, thinly sliced lengthwise (about 2 cups)
  • 2 cups fresh corn kernels (about 3 ears)
  • 1 ½ cups whole-milk ricotta cheese
  • ½ cup freshly grated Parmesan cheese, plus extra for topping
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh basil or parsley (optional)
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
  2. Bring a large pot of salted water to a boil. Add 12 ounces of penne and cook until al dente, about 9 minutes. Drain and set aside.
  3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  4. Add zucchini slices to the skillet and cook for 4–5 minutes, stirring occasionally, until just tender but still holding their shape.
  5. Stir in 2 cups fresh corn kernels and cook for another 3 minutes until warmed through. Season with salt, pepper, and a pinch of red pepper flakes if using.
  6. In a mixing bowl, combine 1 ½ cups ricotta cheese, ½ cup grated Parmesan, lemon zest, chopped fresh herbs, and a pinch of salt and pepper. Stir until smooth.
  7. Add the cooked pasta to the skillet with zucchini and corn. Toss gently to mix everything evenly.
  8. Pour half of the pasta mixture into your baking dish. Dollop half of the ricotta mixture over it and spread gently. Repeat with the remaining pasta and ricotta.
  9. Sprinkle an extra ¼ cup of Parmesan over the top for a golden crust.
  10. Place the dish in the preheated oven and bake for 20–25 minutes, until bubbly and golden on top.
  11. Let it cool for 5 minutes before serving so the bake firms up and flavors meld.

Notes

Do not overcook zucchini to avoid a watery bake; thin slices cook evenly. Use fresh corn if possible, or thaw and drain frozen corn. Mix ricotta with lemon zest and herbs for added freshness. Tent with foil if top browns too quickly. Prepare ricotta mixture while pasta cooks to save time.

Nutrition

Keywords: zucchini pasta bake, summer pasta bake, ricotta pasta bake, corn pasta bake, easy family dinner, vegetarian pasta bake

Find it online: https://milacook.com/easy-summer-zucchini-corn-and-ricotta-pasta-bake-recipe-for-perfect-family-dinners/