Pasta cheese bake with corn, sweet pepper and dill

Pasta cheese bake with corn, sweet pepper and dill
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 130.8
  • Total Fat: 2.3 g
  • Cholesterol: 19.3 mg
  • Sodium: 15.4 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 8.9 g

View full nutritional breakdown of Pasta cheese bake with corn, sweet pepper and dill calories by ingredient


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Number of Servings: 12


    1/2 bag Fusili pasta
    1.5 bags cooking cheese 3% fat (unsalted)
    50 grams smoked bulgarian cheese
    2 egg whites
    1 large egg
    1 cup frozen corn
    3 small bell peppers (red, sweet)
    Dill to taste (I like a lot)
    0.75 tsp oil (or spray) - to oil the pan
    salt (to taste)


Cook 1/5 bag Fusili pasta in boiling water with a little salt added. Add frozen corn about 2 mins before pasta is cooked.
Drain from water and let chill.
Dice peppers and put in a pot with the lid on until softened,
In a bowl - mix cheeses with dill and spices
Add the pasta, corn and pepper after chilled into the cheese and taste. correct seasoning if necessary - and add the eggs.
Put in a baking form and place in a medium heat oven for 45 minutes or longer. Check every once in a while to see if it's firm enough.
After cooked, let chill out and seperate the edges with a knife.
Cut and eat as a main dish, snack or side.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user KESOFTHEMOON.