Ingredients

The following ingredients have 7 Servings
  • 1 pound cellentani pasta ((or other short pasta))
  • 1 tablespoon olive oil
  • 1 small red onion (chopped)
  • 2 garlic cloves (minced)
  • 14.75 ounces canned sweet creamed corn
  • 4 ounces low-fat cream cheese (softened and cubed)
  • 1/2 cup low-fat milk
  • 1/4 cup Frank's WING Sauce ((not the original hot sauce))
  • 1 teaspoon chili pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cheddar cheese (shredded)
  • 1 cup mozzarella cheese (shredded)
  • 1/3 cup Panko breadcrumbs

Instruction

  • Cook pasta in boiling water that's been salted generously until al dente (don't overcook). Drain and set aside.
  • Meanwhile, heat 1 tablespoon olive oil over medium high heat in a large skillet. Saute onions for 5 minutes or until softened and slightly golden. Add garlic and saute 30 seconds.
  • Turn heat down to medium and stir in creamed corn, cream cheese, 1/2 cup milk, 1/4 cup buffalo sauce (increase to 1/3 cup for more heat), and spices. Stir until cream cheese is melted.
  • Add in cheddar cheese and mozzarella cheese and stir until melted. Add pasta and stir until evenly coated.
  • Lightly spray a 9x13 baking dish with nonstick cooking spray and add pasta. Sprinkle evenly with panko and lightly spray with nonstick cooking spray.
  • Bake at 350 degrees F for 25 minutes. Turn oven to broil and cook until Panko is golden brown. (Keep an eye on it!) Serve warm.