Colorful Vegetable Pasta Bake with Zucchini and Corn

By yumbelo · 4 servings · 40 minutes

Ingredients

• 300 g Fusilli
• 2 pc Zucchini
• 1 pc red bell pepper
• 2 pc carrots
• 1 can corn kernels, drained
• 200 g cream cheese
• 250 ml milk
• 125 g mozzarella
• 40 g Parmesan, grated
• 1 tbsp olive oil
• 1 pinch nutmeg, grated
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat and grease an ovenproof dish.
2. Cook the pasta in plenty of salted water according to the package instructions until al dente, drain and let it drain briefly.
3. Wash the zucchini and carrots and cut them into small cubes. Remove the seeds from the bell pepper and also dice it.
4. Heat the olive oil in a large pan, sauté the carrots and bell pepper for 3 minutes, then add the zucchini and corn and fry for another 4 minutes until the vegetables are soft.
5. Stir the cream cheese with the milk in a pot over medium heat until smooth, season with salt, pepper and nutmeg. Stir in half of the Parmesan.
6. Put the pasta and vegetables into the ovenproof dish, pour the cream cheese sauce over them and mix well.
7. Drain the mozzarella, slice or tear it and spread it over the casserole. Sprinkle the remaining Parmesan on top.
8. Bake the casserole in the oven for 15 to 20 minutes until the cheese is golden brown, and let it rest briefly before serving.