Creamy Garlic Parmesan Pasta Bake

This creamy garlic parmesan pasta bake is the ultimate comfort food when you want something rich cheesy and deeply satisfying. I come back to this recipe whenever I need an easy weeknight dinner that pleases everyone from picky eaters to grown-ups craving a cozy meal. The golden cheesy topping is always the first thing to disappear around my table.

The first time I made this was during a rainy weekend and my whole family crowded around the oven waiting for that golden cheese to bubble up. Now it is a go-to for busy evenings because it always feels special but requires almost no fuss.

Gather Your Ingredients

• Pasta like penne rigatoni or ziti: choose a pasta with sturdy texture so it holds up under the sauce
• Butter: for richness and helping sauté the garlic avoid using margarine for best flavor
• Fresh garlic cloves minced: to bring out the aromatic base do not use pre-chopped garlic for the most punch
• All-purpose flour: to thicken the sauce make sure it is fresh to avoid lumps
• Milk: for a creamy backbone whole milk or two percent both work
• Heavy cream: gives the sauce its signature silkiness look for heavy whipping cream for best consistency
• Parmesan cheese grated: for savory umami flavor go for real Parmigiano-Reggiano if possible
• Mozzarella shredded: to melt into that stretchy gooey topping fresh or low moisture works
• Salt and black pepper: to balance and lift all the flavors pick fresh ground pepper for that little bite
• Chopped parsley for garnish: use flat leaf for the strongest flavor wash and dry thoroughly

How to Make It

Cook the Pasta:

Boil the pasta in salted water until it is just al dente usually one minute less than package directions. Drain thoroughly and set aside so it doesn’t continue cooking.

Make the Creamy Garlic Sauce:

Melt the butter in a medium saucepan over medium heat. Add the minced garlic and let it sizzle just until fragrant about one minute so it does not burn. Sprinkle in the flour and whisk constantly for about thirty seconds you want the flour to lose its raw taste but not brown. Slowly pour in the milk and heavy cream whisking all the time to avoid lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon this takes about five minutes.

Add the Cheeses and Seasonings:

Turn off the heat and stir in the grated parmesan salt and black pepper. Mix well until the cheese has fully melted and the sauce is smooth.

Combine Pasta and Sauce:

Add the drained pasta directly into the sauce. Toss thoroughly so every piece is coated. If the sauce seems too thick add a splash more milk.

Assemble and Top with Cheese:

Pour the sauced pasta into a greased baking dish spreading it out evenly. Scatter the shredded mozzarella over the top to cover completely.

Bake Until Golden:

Preheat your oven to three hundred seventy-five degrees Fahrenheit. Bake the pasta uncovered on the middle rack for twenty to twenty-five minutes until you see the cheese bubbling at the edges and turning just barely golden.

Finish and Serve:

Remove from the oven and let it cool for a couple of minutes. Sprinkle chopped parsley on top plus a squeeze of lemon if you like a fresh pop.

Parmesan cheese is always my favorite part of this dish. I love hunting down a real wedge at the market because the sharp nutty flavor is unbeatable in the sauce. One time my daughter helped me grate a mountain of parmesan for dinner and we laughed about parmesan snow drifting over the kitchen counter.

Flavor Boosters

Let leftovers cool completely before storing in an airtight container in the fridge. This pasta bake will keep nicely for up to three days. When you reheat cover loosely with foil to retain moisture and add a small splash of milk to revive the sauce. You can freeze portions for up to two months wrap well and thaw overnight in the refrigerator before baking or microwaving.

If you do not have heavy cream you can use all milk plus an extra tablespoon of butter though the sauce will be a bit lighter and less rich. Monterey jack or provolone cheese work instead of mozzarella. For gluten free needs swap in a gluten free pasta and gluten free flour blend for the roux. Add sautéed mushrooms spinach or roasted vegetables for extra depth.

Serving Suggestions

Pair with a crisp green salad and a zesty vinaigrette to cut through the richness. Garlic bread is an obvious match if you want extra comfort. For a protein boost serve alongside roast chicken or a few slices of seared sausage tossed into the bake before you top with cheese.

Creative Twists

Baked pasta recipes have Italian roots but with American weeknight twists like extra cheese and shortcuts. When spring rolls around I love stirring in peas or blanched asparagus. In autumn roasted butternut squash and nutmeg make perfect add-ins to go with that golden cheesy crust.

Add blanched broccoli or peas for spring freshness. Tuck in roasted squash for sweet depth during fall. Use leftover turkey instead of chicken after holiday meals.

This pasta bake is always a crowd pleaser. Double the batch so you can look forward to leftovers the next day.

Frequently Asked Questions About This Dish

→ Can I use a different type of pasta?

Absolutely! Penne, rigatoni, ziti, or similar short shapes all hold the sauce well and bake beautifully.

→ How can I add protein to this dish?

Mix in cooked chicken, shrimp, or crispy bacon before baking for a heartier meal.

→ What helps achieve a golden, crisp top?

Sprinkle extra mozzarella and broil briefly after baking for a bubbly, golden finish.

→ Can I prepare this ahead of time?

Yes, assemble it up to a day ahead, refrigerate, and bake just before serving for best texture.

→ Is it possible to make this lighter?

Swap some cream for extra milk, and reduce cheese amounts if you’d like a lighter version.