Cheesy Garlic Pasta
When I think of comfort food, pasta is often the dish that comes to mind. This cheesy garlic pasta bake is just that, comfort in a bowl. t’s everything you want warm, gooey cheese, tender pasta, and the irresistible flavor of garlic, all baked to golden perfection. Whether you’re feeding your family or just yourself, this creamy pasta definitely fits the bill. It is great baked, but it you aren’t a fan of baked pasta dishes (not everyone is), or are in a hurry, you can skip the baking part all together and just serve and eat it as soon as the cheese is melted.
This particular dish came about because I my daughter, who is away at University, was face-timing me said she didn’t know what to make herself for supper and also she didn’t have any meat thawed. She said she had a surplus of mozzarella so I said how about a cheesy garlic pasta…and here we are.
You can really adust the seasonings as you like, add or omit anything you like and make it your own. As written, it is really delicious, but feel free to make it your own as well. It doesn’t take a lot of ingredients really, pasta, garlic, flour, milk, parmesan, mozzarella and seasonings. That’s it! Most of those are probably already in your pantry and fridge. We made it together even though she was far away from me. Her at her place, me at mine. She didn’t have all of the seasonings I do, so the end results were not identical, but still delicious (she said). She can’t get the Kinder’s seasoning that I used so she didn’t add it, she also didn’t have Italian seasoning blend, so we adapted her recipe and used traditional italian spices (Oregano, thyme, garlic etc.). She had buffalo mozzarella (balls) and I had a brick of mozzarella which I shredded myself. We both had fresh parmesan. I used a penne pasta noodle and she used something else.
Milk or Cream for my Cheesy Garlic Pasta?
While this recipe calls for whole milk, you can use some heavy cream if you have it on hand. I did not, so I used only whole milk which I did have on hand. The heavy cream would make this even more luscious, so if you have it, use it! I would recommend no more than 1 cup of heavy cream and the rest milk.
If you’re a pasta lover like me then you might want to try some of my other pasta dishes. Like my easy sausage and rotini pasta or my fettuccini alfredo
Creamy Garlic Pasta Bake
Ingredients
- 500 grams dried pasta noodles (roughly one pound) I prefer pene or cavatapi, but any short pasta will work
- 4 Tbsp butter
- 6 cloves fresh garlic, minced more if you want it REALLY garlicy
- 4 Tbsp all-purpose flour
- Salt
- 3 cups whole milk
- 1 ½ cups shredded parmesan (reserve ½ cup for topping)
- 1½ cups shredded mozzarelle (reserve ½ cup for topping)
- 1 tsp Italian seasoning
- 1 Tbsp Kinders Buttery Garlic seasoning (optional)
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp red pepper flakes (optional)
- 1 tsp kosher salt, plus more for the pasta water
- freshly ground black pepper
- fresh or dried parsley (optional)
Instructions
- Preheat oven to 375℉
- Fill a large pot with water and bring to a boil, Add salt so that its salty like the sea (1-2 Tbsp). This is where you season the pasta itself.
- Add the pasta to the water and cook for 2 minutes less than directed on the package (as it will cook further in the oven). If you choose not to bake this pasta (which is an option), then cook the pasta as directed on the package.
- In a large skillet or shallow dutch oven, add the butter over medium heat and let it melt, once melted add 6 cloves fresh garlic, minced and let it cook for a minute or two until fragrant.
- add in the 4 Tbsp all-purpose flour and combine with the butter to make a roux. Let the roux cook for 2 minutes, stirring constantly to cook off the flour.
- Slowly, add the 3 cups whole milk, whisking the entire time. It will have a few lumps. keep whisking and stirring until the lumps are dissolved. Then add your seasonings
- Add 1 tsp Italian seasoning, 1 Tbsp Kinders Buttery Garlic seasoning (optional), ½ tsp garlic powder, ¼ tsp onion powder, ¼ tsp red pepper flakes (optional), and salt and pepper to taste.
- Let the mixture cook until it thickens, this will take about 5 minutes, stirring constantly to avoid it sticking to the bottom.
- Add 1 cup of shredded parmesan and 1 cup of shredded mozzarella and stir into the sauce so that it melts becoming creamy.
- Once the pasta is done, drain it then add the cooked pasta to the sauce in the dutch oven. If you are using a skillet and want an actual casserole, then transfer the pasta to a casserole dish large enough to fit it all, then top with the sauce then stir to combine. Top with the remaining 1/2 cup of each cheese. And some parsley if you have it.
- put in the preheated oven and bake for 25 minutes until the top starts to turn golden brown. Remove and serve
- If you do not want to bake this pasta, then add all of the cheese to the sauce, stir until it all melts add parsley (optional) and serve.
Notes
I like to serve this with garlic bread and a salad if I am making it as a complete meal for dinner. If it’s a quick lunch then the pasta alone is sufficient.
Tips and Tricks:
- Grate your own cheeses, the bagged stuff does not melt as nicely.
- Make sure to add the cheese after the sauce has already thickened.
- lower the heat when you add the cheese, or better yet move the pan off the heat
- Allow casserole to set for 5 minutes before serving otherwise it is steaming HOT
- Use some of the pasta water to thin the sauce if needed
- Taste and adjust seasoning as you go.
- If making ahead, adjust the sauce to 4 cups milk/cream
- Use high-quality, aged Parmesan do not use the parmesan in the green can (you know the one)
- You could add a breadcrumb topping if you really like that, my family prefer it without.