This creamy, garlicky pasta bake gives you a rich sauce, a crunchy breadcrumb top, and gooey cheese in every forkful comfort food that doesn’t need hours in the kitchen. It’s silky from the cream and Parmesan, bright with garlic, and lightly spiced if you like a kick.

Why make it? It’s fast to pull together, uses simple pantry staples, and feeds a crowd or makes great leftovers. If you love pasta but want something more than plain noodles, this dish will make your kitchen smell like heaven on a rainy day. For a brighter pasta side, try this green spaghetti recipe sometime.

This Creamy Garlic Parmesan Pasta Bake blends silky cream sauce, sharp Parmesan, and melty mozzarella into a baked pasta that’s both cozy and satisfying. The texture is rich and creamy inside, with a golden, crunchy breadcrumb topping. It’s special because the sauce uses a quick roux and real grated Parmesan for genuine nutty flavor no jarred mixes.

Top reasons to make this:

It’s quick and family-friendly.
It uses common pantry ingredients.
It reheats well for easy lunches.

Why You’ll Love This Recipe

Ready in about 30–45 minutes
Made with pantry staples and simple dairy
Great for meal prep and leftovers
Crowd-pleasing comfort food

Ingredients of Creamy Garlic Parmesan Pasta Bake

12 oz (340 g) pasta of choice (penne, rigatoni, or farfalle recommended)
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional, adjust to taste)
3 tablespoons all-purpose flour
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
1 cup (100 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese
1 teaspoon dried Italian seasoning
Salt and black pepper to taste
1/4 cup (60 ml) chicken or vegetable broth
1/4 cup (60 g) breadcrumbs
2 tablespoons chopped fresh parsley, for garnish

For the Topping

1/4 cup (60 g) breadcrumbs
1 tablespoon olive oil or melted butter
Pinch of salt and pepper

Step-by-Step Instructions of Creamy Garlic Parmesan Pasta Bake

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
Cook the pasta until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute.
Sprinkle in the flour and stir constantly for 1 minute to form a light roux.
Slowly whisk in the milk and heavy cream until smooth. Add the broth and bring to a gentle simmer, stirring until the sauce thickens, about 3–4 minutes.
Remove from heat and stir in grated Parmesan, mozzarella (reserve a small handful for topping), Italian seasoning, salt, and black pepper. Mix until the cheese melts and the sauce is smooth.
Toss the cooked pasta into the sauce until evenly coated. Taste and adjust salt and pepper.
Pour the pasta and sauce into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella over the top.
Mix breadcrumbs with 1 tablespoon olive oil (or melted butter), a pinch of salt, and pepper. Evenly scatter the breadcrumb mixture over the cheese.
Bake uncovered for 15–20 minutes, until the top is golden and the sauce is bubbling. If you like a browner top, broil 1–2 minutes while watching closely.
Remove from oven and let rest 5 minutes. Garnish with chopped fresh parsley and serve hot.

Tips for Success

Use freshly grated Parmesan for the best flavor and smooth melting.
Don’t overcook the pasta; it will finish cooking in the oven.
Watch the broiler closely breadcrumbs can burn fast.

Substitutions & Variations of Creamy Garlic Parmesan Pasta Bake

To Make It Vegan/Gluten-Free:

Vegan: Use a plant-based cream (like cashew cream), vegan Parmesan, and vegan mozzarella. Replace butter with olive oil.
Gluten-free: Use a gluten-free pasta and gluten-free all-purpose flour or cornstarch for the roux. Use gluten-free breadcrumbs or crushed gluten-free crackers for the topping.

Variations:

Add cooked chicken, crumbled Italian sausage, or sautéed mushrooms for more protein.
Stir in a handful of spinach or broccoli florets for a veggie boost.
Swap Italian seasoning for a teaspoon of smoked paprika or add lemon zest for brightness.

Storage Instructions of Creamy Garlic Parmesan Pasta Bake

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) covered until warmed through, or microwave in 1-minute bursts.
Freezer: This pasta bake freezes best before baking. Freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before baking. After baking, leftover portions can be frozen for up to 1 month.
Make-Ahead: Assemble the dish up to the point of baking, cover, and refrigerate up to 24 hours. Add extra 5–10 minutes to baking time if chilled.

Frequently Asked Questions (FAQ) of Creamy Garlic Parmesan Pasta Bake

What pasta is best for this bake?

Short, ridged shapes like penne, rigatoni, or farfalle hold the sauce well and give good texture.

Can I make this dairy-free?

Yes. Use dairy-free milk and cream substitutes (cashew or oat cream), vegan cheese, and olive oil instead of butter.

How do I keep the sauce from becoming grainy?

Use fresh, finely grated Parmesan and avoid boiling the sauce after adding the cheese. Stir gently off the heat if needed.

Conclusion

If you want a comforting weeknight winner, the Creamy Garlic Parmesan Pasta Bake brings cheesy, garlicky bliss to your table with minimal fuss. It’s a simple crowd-pleaser that warms bellies and makes great leftovers give it a try and tweak the add-ins to fit your family.

Loved this recipe? Leave a comment below and give it a star rating so others can find this cozy, easy favorite.

Creamy Garlic Parmesan Pasta Bake

Print Recipe

A cozy and creamy pasta bake featuring garlic and Parmesan, topped with crunchy breadcrumbs and gooey cheese. Perfect for weeknight dinners and great for leftovers.

Total Time: 45 minutes
Yield: 4 servings

Ingredients

Scale

12 oz (340 g) pasta of choice (penne, rigatoni, or farfalle recommended)
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional, adjust to taste)
3 tablespoons all-purpose flour
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
1 cup (100 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese
1 teaspoon dried Italian seasoning
Salt and black pepper to taste
1/4 cup (60 ml) chicken or vegetable broth
1/4 cup (60 g) breadcrumbs
2 tablespoons chopped fresh parsley, for garnish
For the Topping: 1/4 cup (60 g) breadcrumbs
1 tablespoon olive oil or melted butter
Pinch of salt and pepper

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Instructions

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
Cook the pasta until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute.
Sprinkle in the flour and stir constantly for 1 minute to form a light roux.
Slowly whisk in the milk and heavy cream until smooth. Add the broth and bring to a gentle simmer, stirring until the sauce thickens, about 3–4 minutes.
Remove from heat and stir in grated Parmesan, mozzarella (reserve a small handful for topping), Italian seasoning, salt, and black pepper. Mix until the cheese melts and the sauce is smooth.
Toss the cooked pasta into the sauce until evenly coated. Taste and adjust salt and pepper.
Pour the pasta and sauce into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella over the top.
Mix breadcrumbs with 1 tablespoon olive oil (or melted butter), a pinch of salt, and pepper. Evenly scatter the breadcrumb mixture over the cheese.
Bake uncovered for 15–20 minutes, until the top is golden and the sauce is bubbling. If you like a browner top, broil for 1–2 minutes while watching closely.
Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve hot.

Notes

Use freshly grated Parmesan for best flavor. Don’t overcook the pasta as it will finish cooking in the oven. Watch the broiler closely, as breadcrumbs can burn fast.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian