Tender, cheesy, and wonderfully fragrant, this creamy baked pasta cooks right in the oven and is ready in just 20 minutes. All you need is one baking dish, minimal effort, and a few simple ingredients: cream, cheese, garlic, and your favorite short pasta.
The ideal weeknight dinner: the sauce thickens on its own in the oven, the pasta stays perfectly al dente, and the top turns beautifully golden. Add tomatoes and spinach for freshness, then serve straight to the table.
Ingredients
- Short pasta (penne, fusilli) — 320g (11 1/3 oz)
- Heavy cream, 20–33% — 250ml (1 cup)
- Hot water or chicken broth — 350ml (1 1/2 cups)
- Hard cheese (mozzarella, Parmesan, or a mix), grated — 120g (4 1/4 oz)
- Garlic — 2 cloves
- Butter — 20g (1 1/2 tbsp)
- Dried Italian herbs — 1 tsp
- Salt — 1/2 tsp, or to taste
- Ground black pepper — 1/4 tsp
- Cherry tomatoes — 150g (5 1/3 oz), optional
- Fresh spinach — 60g (2 1/8 oz), optional
- Fresh herbs (parsley, scallions) — for serving
How to Make It
- Preheat the oven to 400°F (200°C), using top and bottom heat. Boil a kettle: the liquid should be hot.
- Tip the dry pasta into a baking dish, about 11 x 8 inches. If you like, add the halved cherry tomatoes.
- In a bowl, combine the cream with the hot water or broth. Add the salt, pepper, and Italian herbs. Mince or press the garlic and stir it in as well.
- Pour the creamy mixture over the pasta, add small pieces of butter, and stir gently so the liquid is evenly distributed.
- Cover the dish tightly with foil and bake for 12–14 minutes, until the pasta is almost tender.
- Remove the foil and stir. Fold in the spinach, if using, and scatter the grated cheese over the top.
- Bake uncovered for another 3–5 minutes, until the cheese is fully melted and lightly browned and the pasta is al dente. If you like, broil for 1–2 minutes at the end.
- Let the dish rest for 2 minutes, finish with chopped herbs, and serve hot.
Nutrition per Serving
| Item | Per Serving |
|---|---|
| Calories | 600 kcal |
| Protein | 20 g |
| Fat | 26 g |
| Carbohydrates | 70 g |
| Fiber | 3 g |
| Sugars | 5 g |
| Sodium | 680 mg |
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Tips and Variations
- Pasta: use short shapes like penne, fusilli, or farfalle. Spaghetti absorbs the sauce less evenly in the oven.
- Sauce richness: the higher the fat content of the cream, the fuller and thicker the sauce will be. If you replace part of the cream with milk, add 20–30g more cheese.
- Cheese: combine stretchy mozzarella with sharp Parmesan for the best balance.
- Broth: chicken or vegetable broth adds more flavor than water. Always use hot liquid so the pasta cooks through faster.
- Add-ins: mushrooms, chicken (pre-cooked), broccoli, or frozen peas all work beautifully.
- Heat: a pinch of chili flakes will brighten the creamy base.
Frequently Asked Questions
Can I use milk instead of cream? Yes. Use 3.2% milk and add 1–2 tbsp of grated Parmesan or 1 tsp cornstarch dissolved in a little milk to keep the sauce creamy.
How do I make it gluten-free? Use gluten-free pasta and check the ingredients in the broth and cheeses carefully. The baking time may be 1–2 minutes shorter.
Why is it important to cover the dish with foil? The foil traps steam and helps the pasta cook evenly in the sauce without drying out on top.
How should leftovers be reheated? Transfer to a baking dish, add 1–2 tbsp of milk or water, cover, and warm for 8–10 minutes at 320°F (160°C), then uncover for another 2–3 minutes.
What size baking dish should I use? Ideally, use a dish with a capacity of about 2 qt and a surface area of 11 x 8 inches (28 x 20 cm): the pasta layer stays fairly shallow and bakes evenly.