This oven-baked garlic parmesan pasta is the kind of cozy, no-fuss supper I plan a whole week around. It reminds me of the simple casseroles my mother used to slide into the oven on cold Midwestern evenings—everything tucked into one glass dish, the house filling with the smell of cream, garlic, and cheese. Here, we pour a warm roasted garlic cream sauce straight over dry farfalle pasta in a rectangular glass casserole dish, add a few pantry staples, and let the oven do the rest. It’s humble, hearty, and exactly the sort of recipe you can lean on when you want comfort without a lot of fuss at the stove.
Serve this garlic parmesan pasta with a crisp green salad—something simple with lettuce, sliced red onion, and a tangy vinaigrette to balance the richness. Warm garlic bread or buttered dinner rolls fit right in with the Midwestern table, perfect for scooping up the creamy sauce from the corners of the casserole dish. A side of steamed green beans or roasted broccoli adds color and a bit of crunch. If you like, finish each plate with a sprinkle of extra parmesan and a crack of black pepper, and pour a glass of chilled white wine or iced tea to round out the meal.
Oven-Baked 7-Ingredient Garlic Parmesan FarfalleServings: 6
Ingredients
12 oz dry farfalle pasta
1 large head garlic
2 cups heavy cream
1 1/2 cups grated parmesan cheese, divided
2 cups low-sodium chicken broth
2 tbsp unsalted butter
1 tsp kosher salt, plus more to taste
Directions
Preheat your oven to 400°F (200°C). Slice the top 1/4 inch off the head of garlic to expose the cloves. Place the garlic on a small piece of foil, drizzle lightly with a bit of the heavy cream from your measured amount (just a teaspoon or so), wrap it up, and roast for 35–40 minutes, until the cloves are very soft and lightly golden. Reduce oven temperature to 375°F (190°C) after roasting.
While the garlic roasts, lightly butter the inside of a rectangular glass casserole dish (about 9x13 inches) using a small piece of the measured butter. Pour the dry farfalle pasta into the dish and spread it into an even layer so the pieces are fairly level and not piled too high in one spot.
When the garlic is cool enough to handle, squeeze the soft roasted cloves into a medium saucepan, discarding the papery skins. Add the remaining heavy cream, chicken broth, the remaining butter, and kosher salt to the saucepan.
Place the saucepan over medium heat and whisk, breaking up the roasted garlic so it melts into the liquid. Warm the mixture until it is steaming and just beginning to bubble around the edges, 5–7 minutes. Do not let it come to a full boil; you just want it hot and well combined.
Remove the saucepan from the heat and stir in 1 cup of the grated parmesan cheese, whisking until the cheese melts and the sauce is smooth and creamy. Taste and add a pinch more salt if needed, remembering the pasta will absorb some of the seasoning as it bakes.
Set the rectangular glass casserole dish with the dry farfalle on a sturdy surface. Slowly pour the hot roasted garlic cream sauce evenly over the raw dry farfalle pasta, making sure to wet all the corners and edges so no pasta is left completely dry. Gently shake the dish or press down lightly with the back of a spoon to help the pasta settle into the sauce.
Cover the casserole dish tightly with foil, making sure it is sealed around the edges to keep the moisture in. Place the dish on the center rack of the 375°F (190°C) oven and bake for 30 minutes, allowing the pasta to soften and absorb the roasted garlic cream sauce.
After 30 minutes, carefully remove the foil and check a piece of pasta for doneness; it should be just tender but not mushy. If it is still quite firm and the sauce seems dry on top, add a small splash of hot water or broth (2–4 tablespoons), stir gently, re-cover, and bake another 10 minutes before checking again.
Once the pasta is just tender, remove the foil, sprinkle the remaining 1/2 cup grated parmesan evenly over the top, and return the uncovered dish to the oven. Bake an additional 10–15 minutes, until the top is lightly golden and the edges are bubbling.
Let the casserole rest on the counter for 10 minutes before serving so the sauce can thicken slightly and cling to the farfalle. Spoon into warm bowls, making sure to scoop down to the creamy bottom of the dish, and serve hot.
Variations & Tips
If you’d like to add protein without changing the simple spirit of the dish, stir in 1–2 cups of cooked, shredded chicken or diced ham when you pour the roasted garlic cream sauce over the raw pasta. For a bit more color and nutrition, fold in a cup of thawed frozen peas or a handful of baby spinach during the last 10 minutes of baking, just before you sprinkle on the final layer of parmesan. You can also swap some of the chicken broth for dry white wine for a slightly more grown-up flavor, or use vegetable broth to keep it meatless. If your family likes a little crunch, top the casserole with a mixture of breadcrumbs and parmesan for the final 10–15 minutes in the oven. To make ahead, assemble the dish up through pouring the sauce over the pasta, cover tightly, and refrigerate up to 8 hours; you may need to add 5–10 extra minutes of covered baking time since it will be starting cold. And if you only have different pasta shapes on hand, choose one with similar size and thickness to farfalle, and keep an eye on the baking time, adding a splash more broth if it looks dry before the pasta is tender.
