Creamy Corn and Tomato Pasta Bake

It's starting to get warm here in Houston so I've been having cravings for corn since it's the ultimate summer food. I came across this pasta recipe from America's Test Kitchen and as soon as I saw that corn and tomatoes are a huge part of this dish, I had to make it. It came together quickly, made our kitchen smell amazing, and was a total hit. Dr. Sweetpea RAVED about how good this dish was and told me to make this at least on a monthly basis. Definitely a keeper for us.

Creamy Corn and Tomato Pasta Bake

(Source: America's Test Kitchen) 

1 pound penne

Salt and pepper

2 tablespoons extra-virgin olive oil

1 onion, chopped

3 garlic cloves, minced

1 tablespoon minced fresh thyme or 1 teaspoon dried

1/8 teaspoon red pepper flakes

1/4 cup all-purpose flour

2 cups vegetable broth

2 cups heavy cream

1/2 cup dry white wine

4 ears of corn, kernels cut from cobs

8 ounces fontina cheese, shredded (2 cups)

2 ounces Parmesan cheese, grated (1 cup)

1 pound cherry tomatoes, halved

1 tablespoon chopped fresh basil, parsley, or tarragon4

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt cook, stirring often, until just beginning to soften, about 5 minutes. Drain pasta in colander and toss with 1 tablespoon oil; set aside.

Adjust oven rack to middle position and heat oven to 400 degrees. Dry now-empty pot and heat remaining 1 tablespoon oil over medium heat until shimmering. Add onion, 1 teaspoon salt, and ½ teaspoon pepper and cook until softened, about 5 minutes. Stir in garlic, thyme, and pepper flakes and cook until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, cream, and wine, smoothing out any lumps. Stir in corn and bring to simmer.

Off heat, gradually whisk in 1 cup fontina and ½ cup Parmesan into sauce until cheese is melted and sauce is smooth. Stir in tomatoes and pasta, breaking up any clumps. Transfer pasta mixture to 13 by 9-inch baking dish and sprinkle with remaining 1 cup fontina and ½ cup Parmesan.

Place baking dish on aluminum foil–lined rimmed baking sheet and bake until golden and bubbling around edges, 25 to 35 minutes. Let casserole cool for 20 minutes. Sprinkle with basil and serve.