This oven baked Amish sweet corn pasta is the kind of late-summer supper that feels almost too easy for how comforting it is. Dry campanelle, fresh sweet corn, and a few simple pantry staples bake together right in one dish, giving you a creamy, cozy casserole-style pasta with very little fuss. It has that practical, generous feel of Amish-inspired home cooking, where humble ingredients come together to feed everyone well.
Serve this pasta with sliced tomatoes, a crisp green salad, or simple steamed green beans for a fresh contrast to the rich, creamy noodles. A piece of buttered bread or warm garlic toast is also lovely alongside, especially if you want something to soak up the creamy sauce, and for drinks, iced tea or lemonade make it feel like a real end-of-summer family meal.
Oven Baked 5-Ingredient Amish Sweet Corn Pasta
Servings: 6
Ingredients
12 ounces dry campanelle pasta
4 cups fresh sweet corn kernels, cut from about 5 to 6 ears
2 cups heavy cream
1 1/2 cups shredded mozzarella cheese
1 teaspoon salt
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass baking dish.
2. Scatter the dry campanelle pasta evenly into the baking dish, then spread the raw sweet corn kernels over the top.
3. Pour the heavy cream evenly over the pasta and corn, then sprinkle the salt across the top. Add the mozzarella cheese in an even layer.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir gently to help the pasta cook evenly, then return the dish to the oven uncovered.
5. Bake 15 to 20 minutes more, until the pasta is tender, most of the liquid is absorbed, and the top is lightly golden. Let it rest for 5 to 10 minutes before serving.
Variations & Tips
For picky eaters: If your family prefers a plainer flavor, keep the seasoning simple and make sure the mozzarella is spread all the way to the edges so every bite feels cheesy and familiar.
Creamier bake: If you like a softer, more spoonable pasta bake, add an extra 1/2 cup of cream before baking uncovered for the final stretch. This is especially helpful if your corn is very starchy or your oven runs hot.
Cheese swap: Monterey Jack or a mild white cheddar can stand in for the mozzarella if that is what you have on hand. The flavor will be a little sharper, but still family-friendly and comforting.
Fresh corn tip: Cut the kernels carefully from the cob over a wide bowl so you keep the counter a little tidier. Fresh sweet corn gives the best texture here, but if needed, thawed frozen corn can work in a pinch.
Baking dish tip: A glass baking dish helps you keep an eye on the liquid level and pasta texture as it bakes. If the top starts browning before the pasta is tender, lay the foil back over the dish for the last few minutes.