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Creamy Garlic Parmesan Pasta Bake Recipe

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★★★★★

4.4 from 97 reviews

This Creamy Garlic Parmesan Pasta Bake is a comforting and indulgent dish perfect for food lovers seeking a rich, cheesy, and flavorful meal. Featuring tender pasta enveloped in a luscious garlic-Parmesan cream sauce with a crispy breadcrumb topping, this bake combines the best of creamy and crunchy textures for a satisfying dinner option.

Ingredients

Scale

Pasta

  • 12 ounces (about 340 g) penne, rigatoni, farfalle, or your favorite pasta shape

Sauce

  • 2 tablespoons olive oil (for sautéing)
  • 4 cloves garlic, finely minced
  • ½ teaspoon red pepper flakes (optional, for heat)
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (room temperature)
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1 cup shredded mozzarella cheese (or provolone)
  • 1 teaspoon dried Italian seasoning (or mixture of dried basil, oregano, and thyme)
  • Salt and freshly ground black pepper to taste
  • ¼ cup low-sodium chicken or vegetable broth (optional, to loosen sauce if needed)

Topping & Garnish

  • ¼ cup plain breadcrumbs or panko
  • Drizzle of melted butter or olive oil (for mixing with breadcrumbs)
  • Pinch of salt
  • Additional grated Parmesan cheese (optional, for topping mix)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat & prep: Preheat your oven to 375°F (190°C). Lightly grease an ovenproof baking dish or large cast-iron skillet to prevent sticking and prepare for baking.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente—firm to the bite but cooked through. Drain thoroughly, as it will finish cooking during baking. Set aside.
  3. Sauté the aromatics: In the same pot or a large skillet, heat olive oil over medium heat. Add finely minced garlic and red pepper flakes, sauté gently for about 1 minute until the garlic is fragrant and soft, taking care not to brown it to avoid bitterness.
  4. Make a roux: Sprinkle the flour over the garlic mixture, stirring constantly for about one minute to create a loose roux that will thicken the sauce.
  5. Add dairy: Slowly whisk in the whole milk and heavy cream. Continue whisking over medium heat until the mixture reaches a gentle simmer and begins to thicken.
  6. Stir in cheeses: Reduce heat to low and stir in the grated Parmesan and shredded mozzarella until fully melted and smooth. Season the sauce with dried Italian seasoning, salt, and freshly ground black pepper. If the sauce is very thick, add the broth to loosen it. Taste and adjust seasoning as needed.
  7. Combine pasta and sauce: Fold the drained pasta carefully into the creamy garlic-Parmesan sauce until well coated. Pour the pasta and sauce mixture evenly into the prepared baking dish.
  8. Prepare the topping: In a small bowl, combine the breadcrumbs with a drizzle of melted butter or olive oil and a pinch of salt. Optionally, stir in some additional grated Parmesan for extra flavor. Evenly sprinkle this breadcrumb topping over the surface of the pasta mixture.
  9. Bake: Place the dish into the preheated oven and bake for 20–25 minutes, or until the topping is golden brown and the sauce bubbles around the edges. If breadcrumbs brown prematurely, tent the dish loosely with foil to prevent burning.
  10. Rest & serve: Remove the pasta bake from the oven and let it rest for 5–10 minutes to allow the sauce to thicken slightly and set. Garnish with freshly chopped parsley before serving for a fresh, vibrant finish.

Notes

  • Using room temperature milk helps prevent lumps when making the sauce.
  • For a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne pepper.
  • If no heavy cream is available, full-fat milk can be substituted but the sauce will be less rich.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • The pasta can be cooked a minute less if you prefer an even firmer texture before baking.
  • To make it gluten free, use gluten-free pasta and substitute the flour with gluten-free all-purpose flour or cornstarch for the roux.
  • Leftovers refrigerate well and can be reheated in the oven or microwave with a little extra milk to loosen sauce if needed.

Keywords: garlic parmesan pasta bake, creamy pasta bake, baked pasta recipe, comfort food pasta, cheesy pasta bake

Find it online: https://miarosetti.com/creamy-garlic-parmesan-pasta-bake-recipe/