Pasta bakes always hit the spot. The beauty is the usually don’t even require a lot of prep work, as the oven does most of the heavy lifting. Today, we’re combining pasta, salami, and corn in the baking dish—and the result? Absolutely unbeatable. Plus, the aroma wafting through your kitchen as it cooks is practically an appetizer on its own! So, let’s dive into what makes this bake so irresistible and how to whip it up.
Salami & Corn Pasta Bake: A Crowd-Pleaser
Hardly anyone would say no to a pasta bake. And when it tastes this good, no one can resist. The salami adds a meaty, savory component that is balanced by the slightly sweet corn and creamy sauce. The melted cheese is practically the icing on the cake.
For this pasta bake you’ll need ingredients on deck. Our recipe calls for the pasta of your choice, preferably fusilli or penne, salami, canned corn, an onion, some garlic, heavy cream, crushed tomatoes, and, of course, plenty of cheese for topping. Fresh herbs like oregano will round off the flavor and add a lovely aromatic element.
As always, you can expand or adapt the recipe to your liking, for example, by adding bell peppers or experimenting with different types of cheese and cheese blends.
Our salami and corn pasta bake is a dish that not only fills, but satisfies. Try this simple recipe yourself today: Every bite is a treat.
At Scrumdiddlyumptious we say, long live the baked dinner! Our zucchini casserole with cottage cheese, salmon gratin, and feta & tomato bake are all as simple as they are satisfying.
SALAMI & CORN PASTA BAKE
- Prep time: 10 min
- Cook time: 30 min
- Total time: 40 min
- Servings: 4
INGREDIENTS
- 1.1 lbs fusilli
- 1 cup (canned) corn
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 3.5 oz salami, sliced
- 1 tbsp oil, for sautéeing
- 1 ½ cups crushed tomatoes
- ½ cup heavy cream
- 1 tbsp tomato paste (optional)
- 1 tsp oregano
- Salt and pepper, to taste
- 2 cups grated cheese of choice
INSTRUCTIONS
- Preheat oven to 390°F (200 °C) grill setting.
- Cook the pasta in salted water according to package directions. Drain and place in a baking dish.
- Drain the corn.
- Peel onion and garlic. Finely chop both and slice the salami.
- Sauté onion and garlic in a pan with oil until translucent. Add the salami slices and deglaze with the crushed tomatoes and cream. Optionally add tomato paste. Season the sauce with salt, pepper, and oregano.
- Place the pasta in a baking dish and pour the sauce over it.
- Sprinkle with the grated cheese and bake the pasta bake with salami and corn for 15 minutes.
Notes
To make the bake vegetarian-friendly, replace the salami with smoked tofu.