Creamy Garlic Pasta Bake
Bursting with garlic and cheese this easy one pot pasta dish is a delicious lunch or dinner in a hurry.
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 Or 1 cup heavy cream + 2 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
This is a great quick lunch or dinner that requires very few ingredients.