Coat melted butter over dry pasta, along with these 3 ingredients, into a glass casserole dish for a simple baked dinner I make without even thinking
This Oven-Baked Garlic Butter Parmesan Pasta Bake is a total “one-pan wonder.” By skipping the stovetop boiling and putting the dry pasta directly into the baking dish, you allow the noodles to absorb the garlic butter, chicken broth, and cream as they cook. The result is a much more deeply flavored pasta than traditional boiling could ever achieve—each piece of penne is infused with savory garlic and rich Parmesan from the inside out.
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Oven-Baked Garlic Butter Parmesan Pasta Bake
Ingredients:
| Ingredient | Amount |
| Dry short pasta (penne or rotini) | 12 oz |
| Unsalted butter, melted | 1/2 cup |
| Low-sodium chicken or vegetable broth | 2 1/2 cups |
| Heavy cream | 1 cup |
| Freshly grated Parmesan cheese | 1 cup |
| Garlic, minced (or 1 1/2 tsp garlic powder) | 4 cloves |
| Kosher salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Dried Italian seasoning or parsley | 1/2 teaspoon |
How To Make Oven-Baked Garlic Butter Parmesan Pasta Bake:
Step 1: Prep the Dish: Preheat your oven to 375°F. Grab a 9×13-inch glass casserole dish. Spread the dry pasta directly into the dish in an even layer.
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Step 2: The Garlic Butter Coat: In a small bowl, combine the melted butter, minced garlic, salt, pepper, and Italian seasoning. Pour this over the dry pasta and toss well.
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Tip: Make sure every single piece of pasta is glistening with butter! This coating helps prevent the starch from making the pasta too sticky and ensures a silky final sauce.
Step 3: Add the Liquids: Pour the chicken broth and heavy cream over the buttered pasta. Gently stir to submerge as much of the pasta as possible. Sprinkle the Parmesan cheese over the top and give it one light stir so the cheese is distributed throughout the liquid.
Step 4: The Covered Bake: Cover the dish tightly with aluminum foil. This traps the steam needed to cook the dry pasta. Bake for 30 minutes.
Step 5: The Uncovered Finish: Carefully remove the foil (watch out for the steam!). Stir the pasta well. If the noodles are still firm, bake uncovered for another 10/15 minutes. This allows the sauce to reduce and thicken into a velvety glaze.
Step 6: Rest and Serve: Let the dish rest for 5/10 minutes before serving. This “carry-over” time is when the sauce reaches its perfect, creamy consistency. Top with extra Parmesan and enjoy!
