PASTA, ZUCCHINI, TOMATO, CORN BAKE
Make and share this Pasta, Zucchini, Tomato, Corn Bake recipe from Food.com.
Provided by LisaAD
Categories Penne
Time 55m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 400ºF.
- Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
- In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
- Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
- Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
- Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.
- Williams-Sonoma Kitchen.
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Rolle Robert
[email protected]This dish is a great way to get your daily dose of vegetables.
Ace Rosa
[email protected]I'm not a big fan of corn, but I loved this dish! The corn added a nice sweetness to the dish.
Jahidul Hossan
[email protected]This dish is a great way to use up leftover pasta. I always have leftover pasta in my fridge, so this is a perfect recipe for me.
Void Ru
[email protected]I've made this dish several times and it's always a hit. It's a great recipe to have on hand for busy weeknights.
Fahim Piash
[email protected]This dish is a great way to get your kids to eat their vegetables.
Esumei Gladys
[email protected]I made this dish for my picky kids and they loved it! They especially liked the cheesy topping.
Joy Oyebode
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time and can be served warm or cold.
Mehmood Arshad
[email protected]I'm not a big fan of zucchini, but I loved this dish! The zucchini was cooked perfectly and had a great flavor.
lammi mohammed
[email protected]This dish is a great way to use up leftover vegetables. I always have zucchini and corn on hand, so this is a perfect recipe for me.
Sunita Shrees
[email protected]I love that this recipe is so versatile. I've made it with different types of pasta, vegetables, and cheeses, and it's always delicious.
Bux Bucco
[email protected]This is a great recipe for a quick and easy weeknight meal. The ingredients are simple and affordable, and the dish comes together in no time.
Pat Tisdale. Baker
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the flavors and textures. The zucchini and corn were especially tasty.
Sepolo Malebese
[email protected]This dish was absolutely delicious! The combination of zucchini, tomato, corn, and pasta was perfect, and the cheesy topping was the perfect finishing touch. I will definitely be making this again soon.