The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Mozzarella Pasta Bake with Charred Corn & Coriander Lime Drizzle
A comforting pasta bake with a bit of kick. Brown-rice fusilli meets ancho spice for warmth and crisp corn for crunch. Top with mozzarella and grill until bubbling and golden. Serve alongside a zesty lime and coriander dressing.
1/3 daily fibre
8 plants
Family classics
Serving size
Ingredients
- 80g mixed salad leaves
- 1 unwaxed lime
- 1 handful of fresh coriander
- 250g mozzarella (Milk)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 400g passata (tomatoes, salt, citric acid)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tsp ground cumin
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 250g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 200g baby tomatoes
- 2 onion
- 280g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 628
Protein: 23g
Carbs: 75g
Fat: 26g
Mexican-style Mozzarella Pasta Bake with Charred Corn & Coriander Lime Drizzle
A comforting pasta bake with a bit of kick. Brown-rice fusilli meets ancho spice for warmth and crisp corn for crunch. Top with mozzarella and grill until bubbling and golden. Serve alongside a zesty lime and coriander dressing.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large baking dish, a small bowl, a sieve & a measuring jug
Char the corn
- Drain the sweetcorn
- Heat the large frying pan with 1/2 tbsp oil on high heat. Once hot, add the corn and cook for 5-6 mins, until golden, then remove and set aside
Prep the veg & cook the pasta
- Meanwhile, thinly slice the onions. Halve the tomatoes
- Add the fusilli to the saucepan and simmer for 10-11 mins, until cooked, then drain
Simmer the sauce
- Reheat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the ancho spice, cumin, tomatoes and sundried tomato paste and cook for 2 mins, then stir in the passata, stock powder and 100ml water
- Simmer for 4-5 mins, until the sauce has reduced slightly
Time to grill
- Turn the grill to high (240C)
- When ready, stir the cooked pasta and corn into the sauce. Season to taste with salt and pepper
- Transfer the pasta to the large baking dish and tear over the mozzarella. Grill for 8-10 mins, until golden
Final touches & plate up
- Roughly chop the coriander. Halve the lime
- In the small bowl, combine the coriander with the juice from the lime, 1 tbsp olive oil, salt and pepper
- Serve the pasta bake into bowls, with the salad leaves alongside. Sprinkle with the coriander lime drizzle to finish
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