Four Cheese Corn Pasta

This Four Cheese corn pasta bake with grilled cheese topping is a one pot wonder and a guaranteed family favourite.

5 from 2 votes

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Course: Main Course

Cuisine: Australian

Keyword: Corn and Cheese, Corn Pasta, Corn Pasta Bake, Four Cheese Pasta, One Pot Pasta, Pasta Bake, Pasta Dinner

Total Time: 30

Servings:

Peel and crush garlic. Trim and finely slice onion. Juice lemon.
3 cloves garlic, ½ bunch spring onion, 1 lemon
Place an oven-proof, lidded frying pan on high heat and add butter, then once bubbling, add garlic and onion. Cook until fragrant (1 minute).
3 cloves garlic, 2 tablespoon butter, ½ bunch spring onion
Add white wine and cook, stirring for a minute until wine reduces.
½ cup white wine
Add chicken stock, corn kernels and pasta and bring to a simmer. Once simmering, reduce the heat to medium and cover with a lid. Cook for 10-12 minutes until pasta is al dente, stirring every 2-3 minutes.
3 cups chicken stock, 2 cups corn kernels, 350 g pasta shells
Meanwhile crumble feta, measure out cheddar and mozzarella and finely grate parmesan. Turn on your oven grill.
100 g feta cheese, 1 cup grated cheddar and mozzarella mix, 100 g parmesan cheese
Once pasta is al dente, you have the option of serving your child their portion pasta and corn now, with a little Parmesan, or they can have the full four cheese experience - this is up to you.
For adults, mix lemon juice, feta, and half the cheddar and mozzarella mix and half the Parmesan through the pasta. Scatter over the remaining cheese and put under the grill for 3 minutes, or until the cheese has melted and forms a golden crust.
1 lemon, 100 g feta cheese, 1 cup grated cheddar and mozzarella mix, 100 g parmesan cheese
Serve gooey and straight from the pan. Enjoy!