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Quick Delicious Garlic Parmesan Pasta Bake Recipe
Ash Tyrrell

Quick Delicious Garlic Parmesan Pasta Bake Recipe

I recently tried making this garlic parmesan pasta bake, and let me tell you—it was love at first bite. I was craving something cheesy, comforting, and quick, and this recipe delivered all three perfectly.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 300 g penne pasta – I always use dried pasta; it holds up better when baked.
  • 3 tablespoons butter – Adds richness and helps create a creamy sauce.
  • 4 cloves garlic minced – Fresh garlic gives the best flavor; avoid pre-minced jars.
  • 2 tablespoons all-purpose flour – Thickens the sauce perfectly without lumps.
  • 2 cups milk – Whole milk works best for creaminess; you can substitute plant milk for a lighter version.
  • 1 cup heavy cream – Makes the sauce luxuriously smooth.
  • 1 cup freshly grated Parmesan cheese – Freshly grated melts better and has a stronger flavor.
  • 1 cup shredded mozzarella – Provides that gooey stretchy topping everyone loves.
  • 1 teaspoon Italian seasoning – Enhances the overall flavor of the pasta.
  • Salt and black pepper to taste – I usually add a pinch at a time to avoid over-salting.
  • Optional: 1 cup cooked chicken or vegetables – Adds protein or extra nutrition.

Method
 

  1. Start by boiling your penne pasta in salted water until just al dente. I like cooking it slightly under, so it finishes perfectly in the oven. Drain and set aside.
  2. In a skillet, melt butter and sauté minced garlic until fragrant. Then whisk in flour to create a roux, slowly add milk and cream, and stir until smooth. Finish with Parmesan, mozzarella, Italian seasoning, salt, and pepper.
  3. Add the drained pasta to the sauce and mix until fully coated. If you’re adding cooked chicken or vegetables, fold them in now for an even distribution.
  4. Transfer the pasta mixture into a greased baking dish and sprinkle extra mozzarella on top. Bake at 180°C (350°F) for 20-25 minutes until the cheese is golden and bubbly.
  5. Remove from the oven, let it cool for a few minutes, and serve immediately. Garnish with fresh parsley if you like, for an extra pop of color.

Notes

  • I like using freshly grated cheese—it really makes a difference in flavor.
  • Don’t overcook the pasta; it continues to cook in the oven.
  • I sometimes sprinkle a little extra garlic on top before baking for a stronger aroma.
  • Leftovers taste even better the next day once flavors meld together.