Garlic Parmesan Pasta Bake

This garlic Parmesan pasta bake turns simple ingredients into an indulgent, creamy casserole that feels like a warm hug on a plate. The pasta is coated in a luscious, garlicky cheese sauce topped with a golden Parmesan crust that offers a satisfying crunch and irresistible cheese pulls. This dish is perfect for elevating an everyday meal or impressing guests with a cozy yet sophisticated classic. Whether served as a hearty main course or a comforting side, it brings balanced richness and nostalgic flavor to any table.

I first made this during a busy weeknight and was amazed at how simple ingredients came together to wow my family. Now it’s a go-to when I want comfort food that feels special without fuss.

Ingredients

• Pasta (fusilli or rotini): to provide a sturdy base with ridges that hold the sauce beautifully choose quality dried pasta for best texture
• Butter: to build a rich flavor foundation and help integrate the flour smoothly
• Fresh garlic: for essential aromatic depth and complex flavor layers look for firm bulbs with tight skin
• All-purpose flour: to create the roux that thickens the sauce perfectly use fresh flour without lumps
• Whole milk: to form the silky sauce base with richness opt for fresh, high-quality milk
• Heavy cream: to add luxurious texture and keep the sauce smooth when baked
• Parmesan cheese: contributing nutty, salty depth as the star flavor use freshly grated aged Parmesan for best melt and taste
• Mozzarella cheese: providing unbeatable meltability and that signature stretchy texture freshly shredded is best
• Italian seasoning: blending traditional herbs for aromatic complexity
• Garlic powder: enhancing the garlic flavor discreetly
• Onion powder: for subtle savory undertones without texture changes
• Red pepper flakes: introducing a mild warmth to balance richness
• Salt and pepper: to balance and elevate the flavors
• Fresh parsley: adding bright color contrast and fresh herbaceous notes choose vibrant green bunches
• Optional enhancements: like rotisserie chicken, Italian sausage, sautéed mushrooms, spinach, or sun-dried tomatoes let you customize the dish for extra heartiness or varied flavor

Step-by-Step Instructions

Preparing the Pasta

Preheat oven:

Begin by preheating your oven to 375 degrees Fahrenheit or 190 degrees Celsius and position the rack in the middle for even cooking.

Boil water and salt:

Bring a large pot of water to a rolling boil and add a tablespoon of salt until the water tastes as salty as seawater. This seasons the pasta internally as it cooks.

Cook pasta:

Add one pound of fusilli or rotini pasta and cook for about two minutes less than the package’s recommended time to keep it slightly underdone. This prevents mushiness after baking.

Prepare baking dish:

While the pasta boils, lightly butter a 9 by 13-inch baking dish or a 2.5-quart casserole. Glass or ceramic works best for even heating and browning monitoring.

Drain pasta:

Drain the pasta thoroughly but avoid rinsing so the natural starches help the sauce stick well.

Toss with oil:

Return the pasta to the saucepan off the heat and toss gently with a tablespoon of olive oil to prevent sticking without cooling it down.

Creating the Garlic Parmesan Sauce

Melt butter:

Melt four tablespoons of unsalted butter in a heavy-bottomed saucepan over medium heat until the foaming subsides.

Sauté garlic:

Add six cloves of minced fresh garlic and sauté for 30 to 45 seconds until fragrant, stirring constantly to prevent browning which can cause bitterness.

Make roux:

Sprinkle three tablespoons of all-purpose flour over the garlic butter and whisk continuously to create a smooth roux, cooking for one to two minutes to remove any raw flour taste.

Add dairy:

Gradually whisk in two cups of whole milk slowly to avoid lumps and then add one cup of heavy cream using the same careful technique.

Simmer and thicken:

Bring the mixture to a gentle simmer over medium-low heat, then lower the heat further and whisk frequently until thickened enough to coat the back of a spoon, about five to seven minutes.

Season sauce:

Season with one teaspoon Italian seasoning, half a teaspoon garlic powder, a quarter teaspoon onion powder, a quarter teaspoon red pepper flakes adjusting for your preferred heat, one teaspoon salt, and half a teaspoon freshly ground black pepper.

Add Parmesan:

Remove from heat and stir in one and a half cups of freshly grated Parmesan cheese until fully melted and smooth.

Add mozzarella:

Add one cup of shredded mozzarella and stir to incorporate, reserving an additional one and a half cups mozzarella and half a cup Parmesan for the topping.

Adjust seasoning:

Taste and adjust seasoning remembering the sauce will mellow when baked with the pasta.

Assembling the Casserole

Combine pasta and sauce:

Pour the cheese sauce over the oiled pasta in the pot and add two tablespoons of chopped fresh parsley. Fold gently with a rubber spatula to coat all the pasta evenly without breaking the shapes.

Transfer to baking dish:

Transfer the pasta mixture to the prepared baking dish smoothing the top for even cooking and serving portions.

Top with cheeses:

Sprinkle the reserved mozzarella evenly over the surface followed by the Parmesan cheese to create a melty, flavorful crust.

Add breadcrumb topping:

For extra texture and elegance, mix a quarter cup of panko breadcrumbs with a tablespoon of melted butter and one tablespoon of finely chopped parsley then sprinkle over the cheese layer.

Baking and Serving

Bake casserole:

Place the casserole on the middle rack of the preheated oven and bake uncovered for 25 to 30 minutes until the cheese is bubbling and golden brown with crispy edges.

Broil if desired:

If desired, broil for an additional two to three minutes for a deeper golden crust but watch carefully to avoid burning.

Rest before serving:

Remove from oven and let rest five minutes to allow the sauce to thicken and portions to set for clean serving.

Garnish:

Garnish with extra chopped parsley before serving for a fresh visual and flavor lift.

Serve hot:

Serve hot to showcase the creamy pasta beneath and the irresistible golden cheese topping with perfect cheese pulls every time.

Bookmark

Parmesan cheese is my absolute favorite ingredient here. I remember the first time my family saw those gooey, stretchy cheese pulls and how it instantly became a requested dish for every special occasion after. Freshly grating the Parmesan each time is a small step that transforms the dish’s flavor completely.

Storage Tips

Store leftovers in airtight containers in the fridge for up to four days. Glass containers work best to preserve flavor and prevent staining. Cool completely before refrigerating to avoid sogginess. Portion leftovers for easy reheating and freshness. For reheating, microwave gently at medium power or warm in a 325-degree oven covered with foil until heated through, uncovering at the end to crisp the cheese topping again. This pasta bake freezes well either before or after baking. For best results, freeze unbaked casserole tightly wrapped then thaw overnight before baking.

Ingredient Substitutions

Use gluten-free pasta and substitute flour with a gluten-free blend or cornstarch slurry to make this casserole gluten free. Swap heavy cream for evaporated milk or lighter dairy versions for fewer calories. To make dairy-free, try plant-based butter and unsweetened nut milk with dairy-free cheeses designed for melting. Cheese combinations can vary widely try fontina, Gruyère, or provolone for different flavor profiles and textures.

Serving Suggestions

Pair this pasta bake with a crisp green salad dressed in light vinaigrette or simple steamed vegetables for a complete meal. Garlic bread or crusty Italian bread perfectly complements for soaking up sauce. It also pairs beautifully with wine such as a buttery Chardonnay or a crisp Pinot Grigio, enhancing the creamy and cheesy flavors.

Pro Tips

• Cook pasta two minutes less than al dente so it retains perfect texture after baking
• Always grate cheese yourself from blocks for superior melting and flavor
• Whisk in milk gradually when making the roux to avoid lumps and achieve smooth sauce

Common Recipe Questions

→ How do I avoid a grainy cheese sauce?

A smooth sauce starts with a properly cooked roux and gradual milk incorporation. Use freshly grated block cheese and remove the sauce from heat before adding cheese to prevent separation.

→ What pasta shapes work best for this dish?

Spiral pastas like fusilli or rotini trap sauce well. Tubular shapes with ridges such as penne or rigatoni are also ideal. Avoid long, thin pastas that don’t hold sauce in a bake.

→ Why should pasta be cooked less than al dente before baking?

Undercooking pasta by a couple minutes prevents mushiness after baking, as the pasta absorbs sauce and finishes cooking in the oven.

→ Can I customize the cheese blend in the sauce?

Yes, mozzarella and Parmesan provide classic melt and flavor, but you can add cheeses like fontina, Asiago, or Gruyère for depth and variety.

→ How can I add protein or vegetables to this dish?

Incorporate cooked chicken, Italian sausage, or seafood for protein. Roasted vegetables, spinach, or mushrooms add texture and flavor without extra fuss.

→ What’s the best way to achieve a crispy cheese topping?

Use a combination of mozzarella and Parmesan cheeses on top, and optionally sprinkle breadcrumb mixed with butter and herbs before baking for extra crunch.