Corn Pasta Bake
This Corn Pasta Bake is a delightful and economical dish perfect for busy weeknights, packed with flavors that the whole family will love.
Ingredients
Pasta and Base Ingredients
- 8 oz pasta (penne or rigatoni) Cook according to package instructions until al dente.
- 2 cups corn (fresh, frozen, or canned) If using canned, rinse and drain to remove excess sodium.
- 1 cup cream cheese Can be substituted with Greek yogurt or low-fat cream cheese for a lighter option.
- 1 cup sour cream
- 1/2 cup mayonnaise
Cheeses
- 1 cup shredded cheddar cheese Sharp cheddar is preferred, but mozzarella or gouda can be used.
- 1 cup crumbled feta cheese Can be omitted or substituted with goat cheese.
Flavorings
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
Garnishes
- to taste Fresh cilantro For garnish.
- to serve Lime wedges Squeeze over portions for added flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
Mixing
- In a large bowl, combine the cream cheese, sour cream, mayonnaise, and garlic; mix until smooth.
- Add in the corn, cheddar cheese, feta cheese, chili powder, cumin, salt, and pepper. Stir to combine.
- Fold in the cooked pasta until well mixed.
Baking
- Transfer the mixture to a greased baking dish and spread evenly.
- Bake for 25-30 minutes or until bubbly and golden on top.
Serving
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
This bake is great for potlucks and gatherings, and it stores well in the refrigerator for 3-4 days. To reheat, bake at 350°F (175°C) for 20-25 minutes or microwave in intervals.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 4gSugar: 3g
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