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Nutrition Facts

Serving Size 1 (429g)

Recipe makes 4 servings

Calories 767
Calories from Fat 201 (26%)
Amount Per Serving %DV
Total Fat 22.4g 34%
Saturated Fat 8.8g 43%
Monounsaturated Fat 7.8g
Polyunsaturated Fat 4.0g
Trans Fat 0.0g
Cholesterol 82mg 27%
Sodium 800mg 33%
Potassium 790mg 22%
Total Carbohydrate 119.1g 39%
Dietary Fiber 13.9g 55%
Sugars 7.2g
Protein 30.0g 59%

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Sweet Corn Pasta Bake

Recipe #304837 | 1 hour | 10 min prep | add private note
Sonya01

By: Sonya01
May 27, 2008

i love corn so i have to put this one in so i can have it in my menu. Tip: The pasta bake can be made to end of step 3, then covered and refrigerated for up to 2 days. Remove from fridge and stand for 10 minutes before baking.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 180°C Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain pasta, reserving 1/2 cup cooking water. Return pasta and reserved water to saucepan with cream cheese, corn, green onions and chicken. Cook, stirring, over medium heat for 3 minutes or until cheese has melted and ingredients are combined. Season with salt and pepper.
  2. 2
    Spoon mixture into a 12-cup capacity ovenproof dish. Sprinkle with cheese.
  3. 3
    Cover with foil and bake for 30 minutes. Remove cover and cook for a further 10 minutes or until top is golden.

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