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Baked Corn Pasta Recipe

Ingredients

1 (16 ounce) package shredded Cheddar cheese

1 (16 ounce) can whole kernel corn, drained

1/2 cup chopped red onion

1 1/3 cups cooked rice

1 (15 ounce) can red kidney beans, undrained

1 (15 ounce) can green beans, undrained

3 tablespoons beef bouillon granules

1 tablespoon vegetable oil

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried black pepper

1 teaspoon crushed red pepper

1 teaspoon dried basil

3 tablespoons olive oil

1 cup chopped fresh basil leaves

2 tablespoons chopped fresh oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

3 tablespoons olive oil

2 tablespoons chopped fresh parsley

3 tablespoons chopped fresh red onion

2 teaspoons white sugar

1 teaspoon dried oregano

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, mix shredded cheese, whole kernel corn, onion, rice, beans, green beans, bouillon, oil, garlic, oregano, basil, crushed red pepper, oregano and salt. Mix all together.

Spread marinated pasta into a large 9x13 inch baking dish. Pour marinade over pasta, and bake at 350 degrees F (175 degrees C) for 8 hours, or until pasta is cooked almost all the way through and bubbly.

Remove from oven. Brush with olive oil and continue baking at 350 degrees F (175 degrees C) for another hour. Transfer pasta out to a large bowl and sprinkle with basil leaves and oregano. Place pasta onto the baking sheet. Bake at 350 degrees F (175 degrees C) for 20 minutes, turning over occasionally.

Return pasta to oven and bake 15 minutes longer, baking uncovered until pasta is bubbly.

Comments

PoKRoL writes:

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I thought this was a bit too bland, but because I am a wine snob, I added 1/2 tsp dried tarragon powder and saved the rest as I Separate the juice from the cider. Being a food blogger, I added a few more veggies than the recipe stated, so I felt it was fair to say that it was Neapolitan but not "real" gluten-free. I would categorize it as "aspirin ketchup", "for feel" and to a lesser extent, taste. As for the color, this was a great base but was always doing a lousy job of matching the actual condiments. Perhaps cutting sugar will help? Dissolved bright red when hit, followed by amber when it is gone. Returning next time with eggnog and fresh cherry tomatoes.