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Cheesy Corn Pasta Bake recipe

Cheesy Corn Pasta Bake recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Vegetable pasta
  • Vegetable pasta bakes

A vegetarian pasta bake, which is packed full of flavour. Pasta shells are baked with sweetcorn, creamed style corn, butter and processed cheese.

75 people made this

IngredientsServes: 6

  • 1 1/3 (340g) tins sweetcorn, with liquid
  • 420g tinned creamed style corn
  • 110g uncooked pasta shells
  • 110g butter, cut into pieces
  • 175g processed cheese, such as Kraft singles, unwrapped and chopped

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4.
  2. In a medium baking dish, mix the sweetcorn, creamed style corn, uncooked pasta, butter and processed cheese.
  3. Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir and continue baking 30 minutes or until the pasta is tender but firm.

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Reviews & ratingsAverage global rating:(83)

Reviews in English (70)

by mscarr24

I love this recipe, one thing I found extremely time saving is that you can microwave this recipe in about 12 minutes with a 1200 watt microwave and it comes out perfect every time. Time saving and frees up your oven...-23 Nov 2006

by EJsMommy

I really liked this. I have made this twice now. Once following the recipe exactly and it was very good. Tonight I used pepper jack cheese instead and I loved it so much more. It was the perfect combination of sweet and spicy.-29 Feb 2008

by MRS. L

YUM YUM YUM !!!! I took this to 2 different christmas dinners and it was a big hit . Even those that were skeptical about the macaroni loved it upon tasting. Will be taking this for allfamily gatherings from now on !-15 Jan 2002

Cheesy Pasta Bake with Ham is Perfect for Leftovers

This cheesy pasta bake with ham is an easy pasta bake recipe that brings new flavors to a mac and cheese style casserole.

It’s a weekday, and you’ve been running around like crazy. The kids are hungry, and you’ve got leftovers to bust through. What could be better than a cheesy pasta bake with ham to close out a stressful day?

Grab your favorite pasta and cheese, then bring them together in this decadent, comfort-food, classic casserole.

Creamy Corn Pasta Casserole

When it comes to comfort food, two iconic dishes that often come to mind are corn pudding and macaroni and cheese. They’re both comforting in their own right, creamy, and even similar in color… so why not go ahead and marry them in one singularly delicious casserole? The combination might sound a little odd at first, but we promise that it really is a harmonious union of the tastiest variety.

The noodles add a more toothsome bite against the softness that we know from corn pudding, while the sweetness from the corn balances the savoriness of the cheese. It might seem like the ingredient list can get long in a comfort food mashup like this, but with this dish, it’s quite the contrary. You’re only looking at six simple ingredients for this casserole, two of which are canned corn items. It’s really just a simple dump, mix, and bake kind of deal… but here’s the best part: you don’t even need to pre-cook the noodles.

You just mix together some melted butter, canned corn, creamed corn, cheddar cheese, sliced onion, and uncooked pasta, cover it tightly and let it bake. The pasta absorbs the liquid from the other ingredients, making it extra flavorful, and the cheese acts as a delicious unifier as it melts. It’s a creamy, cheesy, and tender bake with pops of sweet corn running throughout. And it couldn’t be easier to make.

Did you know we have a You tube Channel with hundreds of simple and delicious recipes your family will love?

Each recipe is tried and true, so you know even your picky eaters will love it.

We take you through each recipe, step by step, and show you exactly how to make it.

We are a known for our easy dinners, but we are also known for our desserts. We all have a good sweet tooth, so we know all about our desserts. Watch how to make our favorite, Lunch Lady Peanut Butter Bars, here:

About The Recipe: Cheesy Corn Hotdish

  • It takes 5 minutes to prep: The best thing about this hotdish? It’s CRAZY easy to make. There are only 5 ingredients. You don’t have to precook the pasta. You literally combine everything in one bowl and bake it for 45 minutes. YOU CAN DO THIS!
  • It’s vegetarian: This hotdish doesn’t have any meat in it. While you certainly could add some ground beef, chicken or even ring bologna, I think it’s absolutely delicious without.
  • Toppings optional: I topped this hotdish with some chopped red bell pepper and bacon – but this is totally optional. The hotdish is awesome without any toppings.
  • It’s cheap: Canned corn, butter, pasta, and Velveeta cheese. These are the only ingredients in this hotdish!

There are probably thousands of different Midwest hotdish/casserole recipes out there. I urge you to give this gem a try.


  • 2 cups Ziti Pasta For the roasted vegetables
  • 2 teaspoons Extra Virgin Olive Oil
  • 12 Button mushrooms
  • 1/2 cup Del Monte Whole Corn Kernels
  • Salt , to taste For the pasta sauce
  • 2 tablespoon Extra Virgin Olive Oil
  • 6 Basil leaves , torn
  • 6 cloves Garlic , finely chopped
  • 1 Onion , finely chopped
  • 2 teaspoons Red Chilli flakes
  • Salt , to taste
  • 1/2 teaspoon Sugar
  • 1 teaspoon Black pepper powder
  • 1 sprig Rosemary
  • 1/2 cup Homemade tomato puree
  • 1 cup Mozzarella cheese , shredded

Easy Penne Casserole Recipe: This Cheesy Alfredo Penne Pasta Bake Recipe Has 3 Kinds of Cheese by 30Seconds Food

Easy and cheesy, this creamy penne pasta casserole recipe is what we call comfort food. Serve with garlic bread and a salad.

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes


  • 1 package (16 ounces) penne pasta, cooked according to package directions
  • 1 jar (20 ounces) alfredo sauce
  • 1 container (8 ounces) sour cream
  • 1 container (15 ounces) ricotta
  • 2 eggs
  • 1/3 cup freshly grated Parmesan cheese
  • 1 - 2 cups grated mozzarella cheese

Here's how to make it:

  1. Combine the cooked penne, alfredo sauce and sour cream. Mix well.
  2. In another bowl, combine the ricotta, eggs and Parmesan.
  3. Pour half of the pasta mixture into a 13x9-inch baking pan. Spread the pasta with the ricotta mixture. Top with the remaining pasta. Sprinkle with the mozzarella cheese.
  4. Bake in a preheated 350-degree F oven for about 30 minutes.

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Recipe Summary

  • 1/2 cup dried porcini mushrooms (1/2 ounce)
  • 1 pound mixed short pasta shapes such as fusilli, farfalle, penne, and orzo
  • 6 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 2 tablespoons heavy cream
  • 1/2 pound shiitake mushroom, stems discarded and caps quartered
  • 1/2 pound white button mushrooms, stems trimmed and caps quartered
  • Kosher salt and freshly ground pepper
  • 4 1/2 ounces fontina cheese, coarsely grated (1 cup plus 2 tablespoons)
  • 1/2 cup finely grated Parmigiano-Reggiano cheese

In a heatproof glass measuring cup, cover dried porcini mushrooms with 1 cup of boiling water. Let stand until the mushrooms are soft, about 20 minutes. Drain and reserve 3/4 cup of the porcini soaking liquid. Finely chop the mushrooms.

Preheat the oven to 375°. In a large pot of boiling salted water, cook the mixed pasta until just shy of al dente, about 10 minutes drain.

Meanwhile, in a large saucepan, melt 4 tablespoons of the butter. Add the flour and cook over moderate heat, stirring, until smooth, about 1 minute. Whisk in the reserved porcini liquid and the milk. Bring to a simmer and cook over moderately low heat until thickened, about 5 minutes. Stir in the cream and chopped porcini mushrooms. Scrape into a large bowl.

In a large skillet, melt the remaining 2 tablespoons of butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned in spots, about 5 minutes. Add the mushrooms to the porcini sauce. Stir in the pasta and fontina cheese and season with salt and pepper. Scrape the pasta into an 8 1/2-by-12-inch baking dish.

Sprinkle with the Parmigiano-Reggiano and bake for about 35 minutes, until golden and bubbly. Let stand 5 minutes before serving.

Side Dish Recipe: Cheesy Corn Bake

While I was baking up my second batch of this cheesy corn bake, I realized just how out of control my corn obsession has been as of late. My recipe lineup has recently included creamy corn grits, corn & jalapeno dip, corn & red pepper quiche, corn & heirloom tomato pizza, and a corn & roasted summer squash pasta bake (and some of these items on multiple occasions). Corn much?

Despite the corn overload, I couldn’t resist baking up this delicious corn casserole the other day. When my boyfriend peeked into the kitchen to see what I was up to, I explained it in full detail. “Well, first I make a Mornay sauce. You know, like a Béchamel, but with lots of gooey cheese. So really, it’s like macaroni and cheese. But with corn.” I probably lost him at Mornay, but he seemed excited enough. I mean, it’s corn. And cheese. His two favorite things. How could he not be stoked?

This recipe is a great jumping off point for any-from scratch casserole or vegetable bake. I love that it represents retro-style cooking, yet doesn’t use any canned ingredients. You could make this sauce as a base for so many different things. Just last week I used a similar version to replace the Velveeta in my grandmother’s chicken spaghetti. It also shows up in my Ham & Linguine Casserole. And who doesn’t love hot, baked, gooey, homemade comfort food? You’d be crazy if you said you didn’t!

Can You Cook Plain Pasta In the Oven?

A common question about pasta is whether you can cook it in the oven without boiling it first. The answer is yes, but it requires a little bit of insurance.

First, you need moisture. You can bake pasta in sauce and it will cook as it soaks in all the yumminess. However, this is a very long process, which is why most recipes have you do some of the work beforehand by partially cooking the pasta before finishing it off in the oven.

If you don&rsquot want to boil the pasta before baking, you can use another trick. Soaking your pasta in a bowl of salted water will do the same thing without requiring you to watch over a boiling pot or worry about overcooking.

This process also preseason the pasta and allows you to strain out the starch before mixing in the other ingredients for your rigatoni pasta bake. The whole soaking process takes about as long as it takes for the oven to preheat up to 45 minutes. It&rsquos not a perfect solution in every case, but it&rsquos a good alternative to using the burner and dirtying another pot..

Homemade taco seasoning

Here’s my favorite homemade taco seasoning:

  • 1 tablespoon chilipowder
  • 1 teaspoon paprika and 1 teaspoon cumin
  • 1/2 teaspoon oregano and 1/2 teaspoon roasted garlicpowder
  • 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper

Simply whisk these seasonings together in a small bowl and use in place of the taco seasoning packet in this Taco Pasta.


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