Crispy pasta bake with corn, tomatoes and cheese

This pasta and nacho bake is a simple oven dish that's especially popular with families and guests. The combination of pasta, flavorful tomato sauce, sweet corn, melted cheese, and crispy nachos creates an exciting mix of creamy and crunchy textures.

The casserole is easy to prepare and is also perfect for larger quantities – ideal for parties, barbecues or a cozy dinner .

Ingredients (for approx. 4–6 servings)

500g fusilli

1 bag of nachos

1 can of corn

690 g passata (strained tomatoes)

1 onion

1 clove of garlic

2 tbsp olive oil

400g grated cheese

1–2 chili peppers (optional)

Salt

pepper

preparation

1. Cook the pasta

Cook the fusilli in plenty of salted water for 2-3 minutes less than specified , so that they do not become too soft in the oven.

Then drain and set aside.

2. Preheat oven

Preheat the oven to 200 °C (top/bottom heat) .

Lightly grease a casserole dish.

3. Prepare the tomato sauce

Peel and finely dice the onion and garlic.

Heat olive oil in a pot and sauté both ingredients for 2-3 minutes until translucent .

Add the passata and corn and heat everything briefly.

Stir in about 200g of cheese until it melts slightly and the sauce becomes creamy.

Season with salt and pepper.

4. Layer the casserole

Mix the pasta with the tomato sauce.

Distribute everything evenly in the casserole dish.

Distribute the nachos loosely over the noodles.

Sprinkle the remaining cheese on top.

5. Baking

Bake the casserole in the oven for about 20-25 minutes , until the cheese has melted.

For a crispy surface, then activate the grill function or top heat for 5 minutes .

6. Serve

Cut the chili peppers into thin rings.

Remove the casserole from the oven and garnish with the fresh chili rings.

Serving suggestion

The pasta nacho casserole tastes especially good with:

• Sour Cream
• Guacamole
• fresh salad

Thank you to the food blog Puenktchens-Mama.de for this recipe idea!