Summer Bliss Pasta Bake

Ingredients

Pasta & Vegetables

• 12 oz (340 g) rotini pasta
• 1 cup fresh or frozen corn kernels
• 1 cup diced zucchini (about 1 medium)
• 1 cup halved cherry tomatoes

Cheese & Sauce

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 ½ cups canned crushed tomatoes (28 oz)
• ½ cup heavy cream

Seasonings & Garnish

• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp red‑pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• ¼ cup fresh basil leaves, torn

Instructions

Preparing the Sauce

1. Sauté aromatics. In a wide skillet over medium heat, add a splash of olive oil. Toss in the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it brown.
2. Build the base. Stir in the crushed tomatoes, oregano, and red‑pepper flakes. Simmer for 4‑5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
3. Enrich with cream. Reduce the heat to low and whisk in the heavy cream. Cook for another 2 minutes until the sauce is glossy and coats the back of a spoon. Season with salt and pepper.

Baking the Dish

1. Add the cheese. Sprinkle the shredded mozzarella evenly over the top, followed by the Parmesan. The cheeses will melt and create a bubbling, golden crust.
2. Oven time. Place the dish in a pre‑heated 375°F (190°C) oven. Bake for 20‑25 minutes, or until the cheese is melted, lightly browned, and the edges are bubbling.
3. Finish with basil. Remove from the oven and immediately scatter the torn basil leaves over the hot surface. The residual heat wilts the basil just enough to release its aroma without cooking it away.