Quick Garlic Parmesan Pasta Bake Recipe | Cheesy & Delicious
I just pulled this Quick Delicious Garlic Parmesan Pasta Bake Recipe out of the oven and let me tell you, the whole kitchen smelled like warm garlic, cheese, and comfort. I love recipes like this because they’re quick to assemble, packed with flavor, and always satisfy my cravings for something cozy.
It’s perfect for weeknights when I want something filling but don’t want to spend hours cooking. I’ve made it many times, and it never disappoints. Once you try it, I’m sure it’ll become a regular at your dinner table too. You can also enjoy similar easy-to-make dishes like Easy Steak Fajitas Recipe for a savory weeknight twist.
Ingredients
- 1 lb penne pasta — penne works great because it traps the creamy sauce in every bite.
- 1/2 cup (1 stick) butter — creates a rich, velvety sauce base.
- 1/2 cup all-purpose flour — helps thicken the sauce into a creamy consistency.
- 4 cups half-and-half — gives the sauce a perfectly smooth, rich texture.
- 2–3 cloves garlic, minced — fresh garlic gives the best flavor and aroma.
- 1 teaspoon garlic powder — deepens the garlic flavor throughout the bake.
- 1 teaspoon Italian seasoning — adds a nice herb balance to the creamy sauce.
- 1 cup freshly grated Parmesan cheese — grate fresh for the smoothest melt and strongest flavor.
- 2 cups mozzarella cheese, grated — gives the bake that classic stretchy, cheesy top.
- 2 cups cooked and chopped chicken (optional) — great for protein and transforming it into a full meal. You could also serve it alongside a dish like Steak Tacos with Chimichurri Recipe for a fun dinner variation.
- Salt and black pepper, to taste — necessary to balance the richness.
- Fresh parsley, chopped (optional) — adds freshness and color.
Note: Serves 6
Variations
Here are some simple ways to switch things up:
- Swap half-and-half with whole milk or heavy cream, depending on how rich you want the sauce.
- Skip the chicken for a fully vegetarian pasta bake.
- Add steamed broccoli, spinach, or peas for extra color and nutrition (avoid frozen spinach with excess water; squeeze it dry).
- Use plant-based cream and vegan cheeses for a dairy-free version.
- Add a pinch of red pepper flakes for heat, or sprinkle paprika on top for color.
- Try rigatoni or ziti in place of penne — any hollow pasta works beautifully.
Cooking Time
- Prep Time: ~15 minutes
- Cook Time: ~25–30 minutes
- Total Time: ~40–45 minutes
Equipment You Need
- Large pot — for boiling pasta.
- Medium saucepan — to prepare the creamy garlic sauce.
- Whisk — helps create a smooth, lump-free sauce.
- 9×13-inch baking dish — the perfect size for layering and baking.
- Grater — for fresh Parmesan and mozzarella.
- Mixing bowl or pasta pot — to combine everything before baking.
How to Make Garlic Parmesan Pasta Bake
Boil the Pasta
Bring a large pot of salted water to a boil and cook the penne until al dente. Drain well and set it aside. Undercooking by one minute helps the pasta keep its shape after baking and prevents it from getting too soft.
Prepare the Sauce
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to remove the raw taste. Slowly pour in the half-and-half while whisking until the sauce begins to thicken and bubble gently.
Add Flavor and Cheese
Lower the heat and stir in the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Add the freshly grated Parmesan and mix until melted and smooth. Combine the cooked pasta, chicken (if using), and sauce in a bowl, then transfer half to your baking dish. Add a layer of mozzarella, repeat with the remaining pasta, and finish with more mozzarella on top.
Bake
Bake the casserole at 350°F for about 25–30 minutes until the cheese is bubbling and lightly golden. Let it rest for 5–10 minutes so the sauce can thicken slightly before serving.
Additional Tips for Making This Recipe Better
From my own experience, these small touches make a big difference:
- I always grate cheese fresh — it melts better and tastes richer.
- I slightly undercook the pasta so it doesn’t get mushy after baking.
- I like adding mozzarella in the middle layer so it melts throughout the dish.
- I sometimes mix in a pinch of crushed red pepper for gentle heat.
- I let the bake rest — it slices cleaner and the sauce sets perfectly.
How to Serve Garlic Parmesan Pasta Bake
Serve it straight from the baking dish for that warm, comforting presentation. Add chopped parsley for a bright pop of color. A crisp side salad or garlic bread pairs wonderfully, balancing the creaminess with fresh greens or crunchy texture. For extra flavor, grate a bit of extra Parmesan on top right before serving.
Nutritional Information
Approximate values per serving (6 servings):
- Calories: 550–650
- Protein: 25–30 g
- Carbohydrates: 55–65 g
- Fat: 25–30 g
Make Ahead and Storage
Storage
Keep leftovers in an airtight container or cover the baking dish tightly. Refrigerate for 3–4 days without losing flavor or texture.
Freezing
Let the pasta bake cool completely, then freeze in freezer-safe portions or containers. It stays good for up to 2 months.
Reheating
Reheat in a 350°F oven for 15–20 minutes or microwave single servings. Stir midway if microwaving to heat evenly.
Why You’ll Love This Recipe
Here’s why this pasta bake always hits the spot:
- It’s incredibly quick and easy to make, making it perfect for busy weeks.
- It’s flexible — you can add veggies, swap proteins, or make it vegetarian.
- The creamy garlic sauce and melty cheese create irresistible comfort in every bite.
- It reheats beautifully, so leftovers taste just as good the next day.
- It’s customizable — mild, spicy, rich, or light, you can adapt it your way.
Quick Delicious Garlic Parmesan Pasta Bake Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain well and set it aside. Undercooking by one minute helps the pasta keep its shape after baking and prevents it from getting too soft.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to remove the raw taste. Slowly pour in the half-and-half while whisking until the sauce begins to thicken and bubble gently.
- Lower the heat and stir in the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Add the freshly grated Parmesan and mix until melted and smooth. Combine the cooked pasta, chicken (if using), and sauce in a bowl, then transfer half to your baking dish. Add a layer of mozzarella, repeat with the remaining pasta, and finish with more mozzarella on top.
- Bake the casserole at 350°F for about 25–30 minutes until the cheese is bubbling and lightly golden. Let it rest for 5–10 minutes so the sauce can thicken slightly before serving.
Notes
- I always grate cheese fresh — it melts better and tastes richer.
- I slightly undercook the pasta so it doesn’t get mushy after baking.
- I like adding mozzarella in the middle layer so it melts throughout the dish.
- I sometimes mix in a pinch of crushed red pepper for gentle heat.
- I let the bake rest — it slices cleaner and the sauce sets perfectly.