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Quick Delicious Garlic Parmesan Pasta Bake Recipe
Ben Carraoli

Quick Delicious Garlic Parmesan Pasta Bake Recipe

I just pulled this Garlic Parmesan Pasta Bake 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

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.
  • Salt and black pepper to taste — necessary to balance the richness.
  • Fresh parsley chopped (optional) — adds freshness and color.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.