This oven baked 4-ingredients creamy summer corn rigatoni is the kind of simple supper that feels a little special without making a mess of the kitchen. Fresh summer corn brings natural sweetness, and when it bakes together with tender rigatoni, cream, and cheese, the result is cozy, bubbly, and crowd-pleasing. It is a wonderful way to turn a handful of everyday ingredients into a family-style meal that feels right at home on a warm evening.
Serve this rich pasta with a crisp green salad, sliced tomatoes, or simple roasted zucchini to balance the creamy sauce. For a fuller meal, add grilled chicken, Italian sausage, or a platter of peaches and melon on the side. A basket of garlic bread is always welcome for scooping up every last bit from the baking dish.
Oven Baked 4-Ingredients Creamy Summer Corn Rigatoni
Servings: 6
Ingredients
12 ounces rigatoni
3 cups fresh sweet corn kernels, cut from about 4 to 5 ears corn
2 cups heavy cream
2 cups shredded mozzarella cheese, divided
Directions
1. Preheat your oven to 400°F and lightly grease a medium blue ceramic baking dish.
2. Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente, about 2 minutes less than the package directs. Drain well.
3. In a large bowl, stir together the drained rigatoni, corn kernels, heavy cream, and 1 1/2 cups of the mozzarella until everything is evenly coated.
4. Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup mozzarella over the top.
5. Bake for 20 to 25 minutes, until the cream is bubbling around the edges and the cheese on top is melted and lightly golden.
6. Let the pasta rest for 5 to 10 minutes before serving so the sauce can thicken slightly and the portions hold together nicely.
Variations & Tips
For extra flavor: If your family likes a little more seasoning, add a pinch of black pepper, garlic powder, or a spoonful of grated Parmesan along with the mozzarella. Even though the recipe is built around four main ingredients, a tiny pantry boost can make it taste even fuller.
For picky eaters: If visible corn is a hard sell, pulse half of the corn with the cream in a blender before mixing it with the pasta. You will still get that sweet summer flavor, but with a smoother sauce that blends right in.
To make it heartier: Stir in cooked shredded chicken, crumbled bacon, or browned sausage before baking if you want to stretch this into a more filling main dish for a hungry table.
Using frozen corn: No fresh corn on hand is no problem. Thawed frozen corn works well here too; just pat it dry a bit so the sauce does not get watery.