There is something mighty comforting about a simple baked pasta supper, especially one that comes together with just a handful of ingredients and still tastes like you fussed over it all afternoon. These creamy roasted corn shells bake up rich and cozy, with sweet little pops of corn and browned cheese on top, making them just right for busy weeknights, potlucks, or those evenings when you want a warm dish that feels a little special without emptying the pantry.
This dish goes nicely with a crisp green salad, buttered green beans, or sliced tomatoes when they are in season. If you are serving company, a basket of garlic bread or warm crusty rolls will round things out beautifully, and for something a little brighter, a squeeze of lime or a spoonful of chopped herbs over the top gives the creamy pasta a fresh finish.
Oven Baked 4-Ingredients Creamy Roasted Corn Shells
Servings: 6
Ingredients
12 ounces medium pasta shells
2 cups roasted sweet corn kernels
2 cups prepared Alfredo sauce
2 cups shredded mozzarella cheese, divided
Directions
1. Preheat the oven to 375°F and lightly grease a rectangular baking dish. Bring a large pot of salted water to a boil and cook the pasta shells until just shy of tender, then drain.
2. In a large mixing bowl, stir together the drained shells, roasted corn, Alfredo sauce, and 1 1/2 cups of the mozzarella cheese until everything is well coated.
3. 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.
4. Bake uncovered for 20 to 25 minutes, until hot and bubbly around the edges and the cheese on top is melted with golden brown spots. Let it rest for 5 minutes before serving.
Variations & Tips
Add a little seasoning: If your pantry is feeling generous, a pinch of black pepper, garlic powder, or onion powder can deepen the flavor without changing the easy spirit of the recipe. A little smoked paprika is especially nice with the roasted corn.
Make it heartier: Stir in cooked shredded chicken, browned sausage, or even a can of drained tuna if you want to turn this into an even more filling main dish. It is a good way to stretch leftovers into supper the next day.
Try another cheese: Mozzarella gives you that soft, melty finish, but Monterey Jack, provolone, or a bit of sharp cheddar can be used for a different flavor. If you like a browned top, place the dish under the broiler for a minute or two at the end, watching closely.
Use frozen or fresh corn: If you do not have roasted corn ready to go, frozen corn works just fine. Sauté it in a dry skillet for a few minutes until it gets a little color, or use fresh corn cut right off the cob in the summertime when it is sweetest.
Keep the sauce creamy: Be careful not to overbake, as the sauce can tighten up if left in the oven too long. If the mixture seems thick before baking, stir in a splash of milk to loosen it just a touch.