Garlic Parmesan Pasta Bake (Printer-Friendly Version)

Al dente pasta cloaked in creamy garlic-parmesan sauce topped with golden, bubbly cheese for comforting satisfaction.

# Required Ingredients:

→ Pasta Base

01 - 450 grams fusilli or rotini pasta
02 - 57 grams unsalted butter
03 - 6 cloves fresh garlic, minced
04 - 24 grams all-purpose flour
05 - 480 milliliters whole milk
06 - 240 milliliters heavy cream

→ Cheese Sauce

07 - 150 grams freshly grated Parmesan cheese
08 - 120 grams shredded mozzarella cheese
09 - 1 teaspoon Italian seasoning
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon onion powder
12 - 1/4 teaspoon red pepper flakes
13 - 1 teaspoon salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 2 tablespoons fresh parsley, chopped

→ Topping

16 - 180 grams shredded mozzarella cheese, reserved
17 - 60 grams grated Parmesan cheese, reserved
18 - 30 grams panko breadcrumbs (optional)
19 - 14 grams unsalted butter, melted (for breadcrumbs)
20 - 1 tablespoon fresh parsley, finely chopped (for breadcrumbs)

# Step-by-Step Instructions:

01 - Preheat oven to 190°C and position the rack in the middle. Lightly butter a 23x33 cm baking dish to prevent sticking and ensure even heating.
02 - Bring a large pot of salted water (1 tablespoon salt) to a boil. Add pasta and cook 2 minutes less than package instructions until almost al dente. Drain well without rinsing.
03 - Return pasta to the pot off heat and toss with 1 tablespoon olive oil to keep pieces separate during sauce preparation.
04 - In a heavy saucepan, melt butter over medium heat. Add minced garlic and sauté 30-45 seconds until fragrant, stirring constantly to avoid browning.
05 - Whisk in flour to create a smooth paste, cooking 1-2 minutes to remove raw flavor. Gradually whisk in whole milk and heavy cream, preventing lumps.
06 - Bring sauce to gentle simmer over medium-low heat, then reduce to low. Whisk frequently until sauce coats back of spoon, about 5-7 minutes.
07 - Add Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and pepper. Stir well to combine all flavors evenly.
08 - Remove sauce from heat and gradually stir in Parmesan until melted. Add shredded mozzarella, stirring until smooth. Reserve additional cheeses for topping.
09 - Pour sauce over pasta in pot, add chopped parsley, and gently fold with spatula until pasta is evenly coated without breaking shapes.
10 - Transfer pasta mixture to prepared dish, spreading evenly. Sprinkle reserved mozzarella and Parmesan cheeses on top. If using, mix breadcrumbs with melted butter and parsley, then sprinkle over cheese layer.
11 - Bake uncovered for 25-30 minutes until cheese is melted and golden brown with bubbling edges. For extra browning, broil 2-3 minutes, watching closely.
12 - Remove from oven and rest for 5 minutes before serving. Garnish with additional fresh parsley to provide color and freshness.

# Handy Cooking Tips:

01 - Cook pasta 2 minutes less than package directions to avoid mushiness after baking.
02 - Use freshly grated cheeses for smooth melting and superior flavor.
03 - Allow casserole to rest after baking to firm up and improve portioning.
04 - Reserve some pasta water to adjust sauce consistency if needed.

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