Savory Creamy Garlic Parmesan Pasta

This velvety garlic parmesan pasta dish stands as the top comfort food when you're hungry for something luscious, full of cheese and totally fulfilling. I turn to this dish whenever I need a quick dinner that makes everyone happy, from fussy kids to adults wanting a snug meal. The bubbly, toasty cheese layer always vanishes first at my dinner table.

I first threw this together during a stormy weekend when my family huddled near the oven waiting to see that cheese turn golden and bubbly. These days it's my go-to for hectic nights because it feels fancy but takes almost no effort.

Tasty Ingredients

• Pasta like ziti, penne or rigatoni: pick pasta that's got good bite so it doesn't fall apart in the sauce
• Butter: adds depth and helps cook the garlic - don't swap for margarine if you want real flavor
• Fresh garlic cloves minced: creates that fragrant base - skip the jarred stuff for best taste
• All-purpose flour: works as your sauce thickener - make sure it's not old to avoid clumps
• Milk: forms the smooth base - whole or two percent both do the job
• Heavy cream: gives that wonderful smoothness - look for heavy whipping cream for best results
• Parmesan cheese grated: adds that savory kick - try to get real Parmigiano-Reggiano when you can
• Mozzarella shredded: creates that gooey, stretchy top - either fresh or packaged works fine
• Salt and black pepper: brings all flavors together - freshly ground pepper gives that nice tiny kick
• Chopped parsley for garnish: go with flat leaf for stronger taste - wash it well before using

How to Make It

Cook the Pasta:

Boil pasta in salty water until barely tender, usually a minute less than what the box says. Drain well and put aside so it doesn't get mushy.

Make the Creamy Garlic Sauce:

Warm the butter in a pot over medium heat. Toss in the garlic and let it cook just until you smell it, about a minute so it doesn't burn. Add flour and keep stirring for thirty seconds to get rid of that raw flour taste without browning it. Pour milk and cream in slowly while whisking non-stop to keep lumps away. Keep stirring until sauce gets thick enough to stick to your spoon, around five minutes.

Add the Cheeses and Seasonings:

Turn the stove off and mix in the parmesan, salt and pepper. Stir until cheese melts fully and you've got a smooth sauce.

Combine Pasta and Sauce:

Put drained pasta right into your sauce. Mix thoroughly to coat each piece. If sauce seems too thick, splash in a bit more milk.

Assemble and Top with Cheese:

Pour your pasta mix into a greased baking dish and spread it flat. Sprinkle mozzarella all over the top until covered.

Bake Until Golden:

Heat your oven to three hundred seventy-five degrees. Bake uncovered in the middle of the oven for twenty to twenty-five minutes until cheese bubbles at the edges and starts turning golden.

Finish and Serve:

Take it out and let it sit for a few minutes. Scatter parsley on top and maybe add a squeeze of lemon if you want that fresh zing.

Parmesan cheese makes this dish special for me. I always try to find a real chunk at the store since that sharp, nutty taste can't be beaten in the sauce. Once my little girl helped me grate tons of parmesan for our dinner and we giggled about parmesan snow covering our kitchen counter.

Flavor Boosters

Let the dish cool all the way before putting leftovers in a sealed container in your fridge. This bake stays good for up to three days. When warming it up, loosely put foil on top to keep moisture in and add a bit of milk to bring the sauce back to life. You can freeze portions for up to two months - wrap them well and thaw in your fridge overnight before heating.

If you don't have heavy cream, just use all milk with an extra spoon of butter, though the sauce won't be quite as rich. You can swap Monterey jack or provolone for mozzarella. For gluten-free needs, use gluten-free pasta and flour for the sauce base. Try adding cooked mushrooms, spinach or roasted veggies to make it even better.

Serving Suggestions

Match this dish with a fresh green salad with tangy dressing to balance the richness. Garlic bread makes a perfect side if you're going all-in on comfort food. For extra protein, serve with roasted chicken or mix in some browned sausage slices before adding the top cheese layer.

Creative Twists

Baked pasta has Italian roots but with American quick-dinner changes like loads of cheese and time-saving tricks. When spring comes, I love mixing in fresh peas or lightly cooked asparagus. In fall, adding roasted butternut squash and a dash of nutmeg pairs perfectly with that golden cheese topping.

Toss in lightly cooked broccoli or peas for spring vibes. Mix in roasted squash for sweet fall flavor. Use leftover turkey instead of chicken after Thanksgiving or Christmas.

This pasta bake never fails to make people happy. Make a double batch so you can enjoy leftovers the next day.

Common Questions About This Recipe

→ Can I use a different type of pasta?

For sure! Short shapes like rigatoni, ziti or penne work great since they catch the sauce and bake up nicely.

→ How can I add protein to this dish?

Toss in some cooked chicken pieces, sautéed shrimp, or crunchy bacon bits before you pop it in the oven for a fuller meal.

→ What helps achieve a golden, crisp top?

Add an extra handful of mozzarella on top and turn on the broiler for the last few minutes to get that bubbly, golden finish.

→ Can I prepare this ahead of time?

You can put everything together up to 24 hours early, keep it in the fridge, and just bake it when you're ready to eat for the best results.

→ Is it possible to make this lighter?

You can use more milk instead of some cream, and cut back on the cheese if you want something not quite as rich.