Baked Creamy Pasta
Baked Creamy Pasta is the kind of dinner I make when I want real comfort food that still feels put-together. It’s a simple baked penne casserole with a garlic parmesan sauce and a golden mozzarella topping.
For me, the best part is the sauce. It’s creamy and rich from milk, cream, and cream cheese, and it has that savory parmesan bite that keeps it from tasting flat.
I like serving this on busy nights when I need something steady and filling, but it also works when friends are over. It’s especially good with a crisp salad or garlic bread on the side.
Why You’ll Love This Recipe
Weeknight friendly: It’s straightforward, and the bake time does most of the work once it’s in the oven.
Really creamy sauce: The mix of cream cheese and parmesan makes the sauce thick and silky, not watery.
Great cheesy top: Mozzarella gives you that stretchy melt, and the extra parmesan helps it brown nicely.
Easy to customize: Spinach, cooked chicken, or a pinch of red pepper flakes fit right in without changing the whole recipe.
Good for leftovers: It reheats well, and the flavors settle in a little more by the next day.
Key Ingredients
Pasta
- Penne pasta: I like penne here because the ridges hold onto the sauce and it stays sturdy after baking. Ziti or rigatoni work too.
- Salt: Don’t skip salting the pasta water. It’s the only chance to season the pasta itself.
Creamy Sauce
- Unsalted butter: Butter makes the base taste richer and helps the garlic bloom without tasting sharp.
- Olive oil: I use a little oil with the butter so the garlic cooks gently and the sauce base doesn’t feel heavy.
- Garlic: Fresh minced garlic is best here. Jarred works in a pinch, but the flavor is milder.
- All purpose flour: Regular flour thickens the sauce so it clings to the pasta instead of pooling at the bottom.
- Whole milk: Whole milk keeps the sauce creamy. Lower-fat milk works, but it won’t feel as rich.
- Heavy cream: This is what makes it taste like a restaurant-style baked pasta. You can swap half and half if you want it lighter.
- Cream cheese: Softened cream cheese melts in smoothly and gives the sauce that extra creamy body. I usually let it sit out while I prep everything else.
- Parmesan cheese: Grated parmesan brings the salty, nutty flavor. I prefer freshly grated, but the tub kind is fine for weeknights.
- Italian seasoning: Keeps it classic and gives the sauce a little herby background without needing a bunch of separate dried herbs.
- Onion powder: A small amount rounds out the flavor. It helps the sauce taste more savory even without adding onions.
- Black pepper: Adds just enough bite to cut through the richness.
- Salt: Go easy at first since parmesan is salty, then adjust after the cheese melts in.
Topping
- Mozzarella cheese: Shredded mozzarella is the easy choice and melts the way you want for a baked pasta top.
- Parmesan cheese: A little on top helps with browning and gives you those salty spots.
- Fresh parsley: I like it for a clean, fresh finish. It’s optional, but it makes the whole dish feel less heavy.
Optional Add Ins
- Baby spinach: A simple way to add greens. It wilts down a lot, so it doesn’t take over.
- Cooked shredded chicken: Great if you want this to be more of a full meal in one dish, especially with rotisserie chicken.
- Crushed red pepper flakes: Just a little gives a gentle heat, which I think works really well with the creamy sauce.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook the pasta: Bring a large pot of salted water to a boil, then cook the penne until just al dente. Undercook by 1 to 2 minutes so it doesn’t get too soft after baking, then drain and set aside.
- Melt the fats: Melt the butter with the olive oil in a saucepan over medium heat.
- Cook the garlic: Add the minced garlic and cook for about 30 seconds to 1 minute, just until fragrant.
- Whisk in the flour: Whisk in the flour and cook for about 1 minute, stirring constantly so it doesn’t brown too much.
- Add milk and cream: Slowly whisk in the milk and heavy cream until smooth. Keep whisking until the sauce is slightly thickened, about 3 to 5 minutes.
- Melt in the cheeses: Reduce the heat to low, then whisk in the softened cream cheese until smooth. Stir in the parmesan, Italian seasoning, onion powder, black pepper, and salt to taste.
- Toss with pasta: Add the drained pasta to a large bowl, pour the sauce over it, and toss until evenly coated. Mix in spinach, cooked chicken, and/or red pepper flakes if using.
- Fill the dish: Spread the pasta mixture evenly in the prepared baking dish.
- Add the topping: Sprinkle the mozzarella evenly over the top, then finish with the parmesan.
- Bake: Bake for about 25 to 35 minutes, until bubbling and lightly golden on top.
- Rest and serve: Let the casserole rest for 5 minutes, then garnish with chopped parsley and serve.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Undercook the pasta a bit. I pull it 1 to 2 minutes early so the penne stays firm after baking. If you fully cook it in the pot, it can turn soft in the oven.
Keep the heat low when the cheese goes in. Parmesan and cream cheese melt best gently. If the heat is too high, the sauce can get a little grainy.
Grate your own parmesan if you can. It melts smoother and tastes better. The pre-grated stuff works, but it doesn’t always melt as cleanly.
Go easy on the salt until the end. Parmesan adds a lot of saltiness on its own. I usually season lightly, then taste after the cheese is fully melted.
Broil for quick browning. If you want a deeper golden top, broil for a minute or two at the end. Stay close, because it can go from light golden to too dark fast.
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Salad: A simple chopped romaine salad with cucumber, tomatoes, and a tangy vinaigrette is nice with this. I like something crisp and not too fussy.
- Bread: Garlic bread or a warm crusty loaf is great for scooping up extra sauce. Even basic dinner rolls work.
- Vegetables: Roasted broccoli, asparagus, or green beans are easy on the side. I usually keep the seasoning simple with olive oil, salt, and pepper.
- Extra topping: A little more parmesan at the table and a pinch of red pepper flakes are both good. If you have fresh basil, a few torn leaves are nice too.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave, or cover and warm the baking dish in the oven until heated through.
You can make this recipe ahead by assembling it in the baking dish, then covering it tightly and refrigerating it overnight. Bake the next day as directed.
If you bake it straight from the fridge, expect to add a few extra minutes to the bake time. I usually keep it covered for the first part if the top is browning too quickly.
If you want it longer-term, you can freeze individual portions or freeze the whole baked dish. Thaw in the fridge overnight before reheating.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
Can I use a different pasta shape?
Yes. Ziti, rigatoni, rotini, or shells all work well since they hold onto the sauce. I’d avoid very small pasta because it can bake up softer and a little mushy.
Can I swap half and half for the heavy cream?
You can. The sauce will be a little lighter and not quite as rich, but it still turns out creamy. If it looks a bit thinner before baking, don’t stress—this thickens more as it bakes and rests.
How do I know when it’s done baking?
You want the edges bubbling and the top lightly golden. If the middle still looks very loose, give it a few more minutes, then let it rest for 5 minutes so it sets up.
Can I add chicken or vegetables?
Yes, and this recipe handles add-ins really well. Cooked shredded chicken, chicken sausage, roasted broccoli, or sautéed mushrooms are all good—just make sure anything you add is already cooked and not too wet.
Why did my sauce turn out lumpy?
This usually happens if the flour isn’t whisked in well or the milk goes in too fast. Next time, whisk the flour into the butter/oil until smooth, then add the milk in a slow stream while whisking.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
MORE RECIPES TO TRY
Baked Creamy Pasta
Ingredients
Pasta
- 12 oz penne pasta
- 1 tbsp salt for pasta water.
Creamy Sauce
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp all purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 oz cream cheese softened
- 1 cup grated parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp black pepper
- salt to taste.
Topping
- 2 cups shredded mozzarella cheese
- 2 tbsp grated parmesan cheese
- 2 tbsp chopped fresh parsley for garnish.
Optional Add Ins
- 2 cups baby spinach
- 2 cups cooked shredded chicken
- ½ tsp crushed red pepper flakes.
Instructions
Pasta
- Heat oven to 375 F and grease a 9x13 inch baking dish
- boil pasta in salted water until just al dente then drain and set aside.
Creamy Sauce and Assembly
- Melt butter with olive oil in a saucepan over medium heat then cook garlic until fragrant
- whisk in flour and cook briefly then slowly whisk in milk and cream until smooth and slightly thickened
- reduce heat and whisk in cream cheese then parmesan and seasonings until melted and creamy
- toss pasta with sauce and optional add ins then spread into baking dish.
Bake and Finish
- Top evenly with mozzarella and parmesan
- bake until bubbling and lightly golden then rest 5 minutes and garnish with parsley before serving.
