This Spinach Corn Pasta Bake Is Super Tempting!

If you love comfort food that doesn’t take a ton of effort, this Spinach Corn Pasta Bake is your kind of recipe.

It’s creamy, cheesy, and loaded with tender pasta, sweet corn, and soft spinach in a golden, bubbling casserole.

The flavors are familiar and friendly, but the greens keep it light enough for a weeknight.

You can make it ahead, bake it when you need it, and serve it with a simple salad. It’s the kind of dish that disappears fast and makes great leftovers.

Why This Spinach Corn Pasta Bake Recipe Works

This bake hits the perfect balance between creamy and fresh. The corn adds natural sweetness that pairs well with the gentle earthiness of spinach.

A quick stovetop sauce coats the pasta so everything bakes up moist and flavorful.

Using mozzarella and Parmesan gives you both stretch and sharpness.

Best of all, it uses everyday ingredients and comes together without fuss.

Shopping List

Pasta: 12 ounces short pasta (penne, fusilli, or rigatoni)
Spinach: 6–8 cups fresh baby spinach (or 10 ounces frozen, thawed and well-drained)
Corn: 1 1/2 cups corn kernels (frozen, canned, or fresh cooked)
Onion: 1 medium yellow onion, finely chopped
Garlic: 3 cloves, minced
Butter: 3 tablespoons
All-Purpose Flour: 3 tablespoons
Milk: 2 1/2 cups (whole or 2%)
Cream or Half-and-Half (optional): 1/2 cup for extra richness
Mozzarella: 2 cups shredded
Parmesan: 1/2 cup grated
Olive Oil: 1 tablespoon
Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes (optional), 1/2 teaspoon smoked paprika (optional)
Salt and Black Pepper: to taste
Breadcrumbs (optional topping): 1/2 cup panko mixed with 1 tablespoon olive oil

Instructions

Heat the oven: Preheat to 375°F (190°C).
Lightly grease a 9×13-inch baking dish or similar casserole.
Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package “al dente” time. Drain and set aside.
Sauté aromatics: In a large skillet or pot, heat 1 tablespoon olive oil over medium heat.
Add chopped onion and a pinch of salt. Cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
Cook the spinach: Add fresh spinach by the handful, tossing until wilted, 2–3 minutes.
If using frozen spinach, add it now and cook until warmed through. Squeeze any excess liquid before adding, if frozen.
Make the roux: Push the vegetables to one side. Add butter to the open space.
Once melted, sprinkle in the flour. Whisk and cook 1 minute to remove the raw taste.
Build the sauce: Gradually whisk in the milk (and cream, if using), stirring constantly to avoid lumps. Simmer gently 3–5 minutes until slightly thickened and smooth.
Season and enrich: Stir in Italian seasoning, red pepper flakes, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Add 1 cup mozzarella and 1/4 cup Parmesan, stirring until melted and creamy. Taste and adjust seasoning.
Add corn and pasta: Fold in the corn and the cooked pasta, coating everything evenly in the sauce.
Assemble the bake: Transfer the mixture to the prepared baking dish. Sprinkle with remaining mozzarella and Parmesan.
If using, top with oiled panko for extra crunch.
Bake: Bake 18–22 minutes, until bubbly around the edges and lightly golden on top.
Finish and serve: Let the pasta sit 5 minutes to set. Garnish with chopped parsley or basil if you like. Serve warm.

How to Store

Refrigerator: Cool completely, then cover tightly.
Store up to 4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes, or microwave in portions.
Freezer: Assemble but don’t bake, or freeze leftovers. Wrap well in foil and plastic.
Freeze up to 2 months. Thaw overnight in the fridge. Bake covered at 375°F (190°C) for 25 minutes, then uncover and bake 10–15 minutes to brown.
Make-ahead: Assemble in the morning, cover, and refrigerate.
Bake the same day, adding 5–10 minutes if cold from the fridge.

Why This is Good for You

Spinach brings iron, vitamin K, folate, and fiber. Corn adds antioxidants like lutein and zeaxanthin, plus natural sweetness so you don’t need heavy sauces.

Using milk instead of a full cream base keeps the dish lighter while still rich-tasting.

You also get protein and calcium from mozzarella and Parmesan. Paired with a crisp salad, it’s a balanced, satisfying meal.

What Not to Do

Don’t overcook the pasta: It will bake further and can turn mushy if fully cooked beforehand.
Don’t skip draining spinach: Excess moisture waters down the sauce and dulls flavor.
Don’t boil the sauce hard: Gentle simmering prevents curdling and keeps it silky.
Don’t under-season: Taste the sauce before baking. Pasta and dairy need a good pinch of salt to shine.
Don’t overload with cheese: More isn’t always better; too much cheese can make the bake greasy.

Recipe Variations

Protein Boost: Add cooked shredded chicken, turkey, or crumbled Italian sausage.
Fold in with the pasta.
Extra Veggie: Stir in sautéed mushrooms, roasted red peppers, peas, or zucchini for more color and texture.
Lighter Option: Use all milk, skip the cream, and reduce cheese by 25%. Top with a light sprinkle of Parmesan only.
Gluten-Free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. Check breadcrumbs if using.
Spicy Kick: Add a minced jalapeño or a teaspoon of hot sauce to the sauce.
Herbed Crunch: Mix chopped parsley, lemon zest, and panko with olive oil for a bright, crispy topping.
Tomato Twist: Stir in 1 cup crushed tomatoes or a few tablespoons of tomato paste for a rosé-style sauce.
Cheese Swap: Try fontina, provolone, or cheddar for different flavor profiles.
A touch of ricotta swirled in adds creaminess.

FAQ

Can I use frozen spinach?

Yes. Thaw it completely, then squeeze out as much water as possible with a clean towel. Measure about 10 ounces after draining, and add it where the recipe calls for spinach.

What’s the best pasta shape for this?

Short, ridged shapes like penne, rigatoni, or fusilli work best.

They hold sauce well and bake evenly without clumping.

Can I make it without a roux?

You can. Mix 1 3/4 cups milk with 3/4 cup cream and 1 tablespoon cornstarch. Heat until thickened, then add cheese and seasonings.

The texture will be slightly different but still creamy.

How do I prevent a watery bake?

Drain pasta well, squeeze moisture from spinach, and avoid overloading with fresh tomatoes or watery vegetables. Let the bake rest for 5 minutes before serving so it sets.

Can I make it dairy-free?

Use a neutral plant milk (like oat or unsweetened almond), vegan butter, and plant-based mozzarella and Parmesan. Thicken with a bit more flour or cornstarch if needed.

Is this kid-friendly?

Yes.

The sweet corn and mild cheese make it very approachable. Skip the red pepper flakes if serving to sensitive eaters.

How can I add more protein without meat?

Stir in a can of drained white beans or chickpeas, or add cubes of firm tofu sautéed until golden. You can also add cottage cheese for a creamy, protein-rich boost.

What sides go well with it?

A simple green salad with lemon vinaigrette, garlic bread, or roasted broccoli pairs nicely.

For a lighter meal, serve smaller portions with a big salad.

Final Thoughts

This Spinach Corn Pasta Bake is dependable comfort with a fresh twist.

It’s easy to customize, easy to make ahead, and easy to love. Keep the ingredients on hand, and you’ve got a weeknight winner that also fits casual get-togethers.

Serve it hot and bubbly, and watch it become a new regular in your rotation.