Triple Cheese Fusilli Bake
An indulgent, easy-to-make baked pasta featuring tender fusilli, sweet corn, and a golden three-cheese crust of mozzarella, cheddar, and parmesan.
This Triple Cheese Fusilli is the ultimate comfort dish for when you need a quick, satisfying meal. Often referred to as a lazy persons bake, it combines the sweetness of corn with a rich tomato-basil base. The magic lies in the triple-layered cheese topping that creates a perfect balance of gooey stretch and savory crunch.
Ingredients
- 400 g fusilli pasta
- 1 handful salt
- 150 g sweet corn kernels
- 400 g basil pasta sauce
- 6 slices cheddar cheese
- 200 g shredded mozzarella cheese
- to taste parmesan cheese powder
Instructions
- 1Season the boiling water
Once the large pot of water comes to a rolling boil, add a generous handful of white salt. This essential step flavors the fusilli pasta from the inside out as it cooks.
Tip: The pasta water should taste pleasantly salty, similar to a light broth. Dont skip this, as its your only chance to season the pasta itself. - 2Add the fusilli pasta
Carefully pour the dry spiral-shaped fusilli pasta from its bag into the pot of rapidly boiling water. Stir gently right after adding to prevent the noodles from sticking to the bottom of the pot.
Tip: Ensure the water is at a rolling boil before adding the pasta so it cooks evenly and maintains a good texture. - 3Drain the cooked pasta
Boil the pasta for eight to ten minutes until it is perfectly cooked. Use a metal strainer or slotted spoon to lift the tender fusilli out of the boiling water, allowing the excess liquid to drain off completely.
Tip: Cook the pasta just until al dente, as it will continue to soften slightly when baked in the oven later. - 4Layer the pasta and sweet corn
Place the drained fusilli pasta evenly across the bottom of a large ceramic baking dish. Take a bowl of bright yellow sweet corn kernels and pour them directly over the pasta, spreading them out to create an even layer.
Tip: If using canned corn, make sure to drain it thoroughly to prevent the dish from becoming watery during baking. - 5Pour the pasta sauce
Take a glass jar of red basil pasta sauce and pour it generously over the layer of sweet corn and fusilli. Use a spoon or spatula to smooth the sauce, ensuring the top is well covered and evenly distributed.
Tip: An even layer of sauce locks in the moisture of the pasta and provides a rich, flavorful base for the cheese topping. - 6Layer the cheddar cheese
Begin building the triple cheese topping by laying square slices of yellow cheddar cheese directly over the smooth layer of red pasta sauce. Arrange the slices carefully so they cover the surface of the dish.
Tip: Cheddar adds a sharp, savory depth that balances beautifully with the sweetness of the corn and the acidity of the tomato sauce. - 7Add the mozzarella
Over the layer of cheddar slices, evenly distribute a generous amount of shredded white mozzarella cheese. The mozzarella is key to achieving that perfect, satisfying cheese stretch when the pasta is baked.
Tip: For the best melting quality, consider shredding a block of mozzarella yourself instead of using pre-shredded cheese, which often contains anti-caking agents. - 8Top with parmesan
To complete the triple cheese topping, sprinkle fine parmesan cheese powder evenly across the mozzarella layer. The parmesan provides a sharp, salty flavor and helps create a beautifully golden crust.
Tip: While powdered parmesan works perfectly for an even coating, freshly grated parmesan can also be used if you prefer a deeper flavor. - 9Bake the pasta
Carefully place the fully assembled baking dish into an oven preheated to 180 degrees Celsius. Let it bake for about ten minutes, allowing the three cheeses to melt together completely and form an evenly browned, bubbling crust.
Tip: Keep a close eye on the dish during the final few minutes of baking to ensure the cheese doesnt over-brown or burn.
