Creamy Garlic Parmesan Pasta Bake (Printable Version)
Cheesy pasta and garlic sauce meld under a golden topping for a creamy, hearty baked meal everyone loves.
# What You'll Need:
→ Pasta and Dairy
01 -
12 ounces dry pasta such as penne, rigatoni, or ziti
02 -
2 tablespoons unsalted butter
03 -
4 garlic cloves, minced
04 -
2 tablespoons all-purpose flour
05 -
2 cups whole milk
06 -
1 cup heavy cream
07 -
1 cup grated Parmesan cheese
08 -
1 cup shredded mozzarella cheese
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon ground black pepper
→ Garnish
11 -
2 tablespoons chopped fresh parsley
12 -
Lemon wedge for serving (optional)
# Step-by-Step Guide:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta and set aside.
02 -
In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in the flour and cook, whisking frequently, for about 30 seconds.
03 -
Slowly whisk in the milk and heavy cream, stirring constantly to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
04 -
Reduce the heat to low. Add the Parmesan cheese, salt, and black pepper. Stir until the cheese has melted and the sauce is velvety. Remove from the heat.
05 -
In a large bowl, toss the cooked pasta with the creamy garlic sauce until well coated. Transfer the mixture to a greased baking dish and spread evenly. Sprinkle shredded mozzarella cheese over the top.
06 -
Preheat oven to 375°F (190°C). Bake the dish on the center rack for 20 to 25 minutes, or until the top is bubbly and lightly browned.
07 -
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley and a squeeze of lemon juice, if desired. Serve immediately.
# Helpful Suggestions:
01 -
To enhance the protein content, consider adding cooked chicken, shrimp, or crisp bacon before baking. For extra crunch, broil the dish for 2–3 minutes at the end of baking to achieve a golden crust.