This is the kind of weeknight dinner I throw together when my brain is fried from work and I just need something cozy and carb-y without a lot of steps. Everything happens right in a glass casserole dish: you scatter in dry pasta, pour over garlicky melted butter, add broth, cream, and Parmesan, then let the oven do the work. It’s basically a no-fuss garlic butter Parmesan pasta bake that feels a little special but is simple enough to make on autopilot.
I like to serve this rich, buttery pasta with something fresh and crunchy on the side to balance it out—usually a simple green salad with a tangy vinaigrette or some steamed broccoli tossed with lemon juice. Garlic bread or a warm baguette is great if you’re feeding a crowd and want to stretch the meal a bit. For protein, add rotisserie chicken or seared Italian sausage on top of each bowl, and if you have it, a glass of crisp white wine or sparkling water with lemon rounds everything out.
Oven-Baked Garlic Butter Parmesan Pasta BakeServings: 4
Ingredients12 oz (about 3 1/2 cups) dry short pasta (like penne or rotini)
1/2 cup (1 stick, 113 g) unsalted butter, melted
4 cloves garlic, minced (or 1 1/2 tsp garlic powder)
2 1/2 cups low-sodium chicken broth (or vegetable broth)
1 cup heavy cream
1 cup freshly grated Parmesan cheese, plus extra for serving
1 tsp kosher salt (more to taste)
1/2 tsp black pepper
1/2 tsp dried Italian seasoning or dried parsley (optional, for a little color)
DirectionsPreheat your oven to 375°F (190°C). Grab a 9x13-inch glass casserole dish so you can both mix and bake everything in the same pan.
Add the dry pasta directly into the glass casserole dish and spread it into an even layer.
In a small bowl or microwave-safe measuring cup, melt the butter. Stir in the minced garlic (or garlic powder), salt, pepper, and Italian seasoning if using.
Pour the melted garlic butter evenly over the dry pasta. Use your hands or a large spoon to toss and coat the pasta thoroughly so every piece gets a little shine of butter. It should look like a close-up process shot: dry pasta glistening with melted butter in the glass dish.
Pour the chicken broth and heavy cream over the butter-coated pasta. Gently stir everything together in the dish, making sure most of the pasta is submerged in the liquid. It’s okay if a few pieces poke out; they’ll soften as they bake.
Sprinkle the grated Parmesan evenly over the top, then lightly stir it in so some melts into the liquid and some stays closer to the surface for a cheesy top layer.
Cover the glass casserole dish tightly with foil to trap the moisture. Bake for 30 minutes.
After 30 minutes, carefully remove the foil (watch for steam), stir the pasta well, and check doneness. If the pasta is still a bit firm and there’s a lot of liquid, return it to the oven uncovered and bake for another 10–15 minutes, stirring once more if needed, until the pasta is tender and the sauce has thickened and turned creamy.
Once done, let the pasta bake rest for 5–10 minutes. The sauce will continue to thicken as it cools slightly. Taste and adjust salt and pepper if needed.
Serve warm, topped with extra Parmesan and a sprinkle of dried or fresh parsley if you like.
Variations & TipsThis recipe is super forgiving and easy to tweak around what you have on hand. For extra protein, stir in 1–2 cups of shredded rotisserie chicken, cooked Italian sausage, or leftover roasted veggies during the last 10 minutes of baking. If you want to keep it lighter, swap half of the heavy cream for milk, just know the sauce will be a bit thinner. For a stronger garlic kick, add an extra clove or two of garlic or finish with a drizzle of garlic-infused olive oil. You can also play with cheese: replace part of the Parmesan with mozzarella for a stretchier, more melty top, or add a handful of shredded cheddar for a sharper flavor. If you need it vegetarian, use vegetable broth instead of chicken. For a little crunch, sprinkle seasoned breadcrumbs over the top during the last 10 minutes of baking. And if you’re meal-prepping, assemble everything in the glass dish up to the point before baking, cover, and refrigerate for up to 8 hours, then bake straight from the fridge, adding 5–10 extra minutes as needed.
