Description
This Creamy Lemon Garlic Pasta Bake features tender pasta in a luxurious lemon cream sauce with roasted garlic, all topped with golden, bubbly cheese. Perfect for easy weeknight dinners or impressive entertaining!
Ingredients
Scale
For the Pasta:
- 1 lb penne or rigatoni pasta
- 1 tablespoon salt (for pasta water)
For the Creamy Lemon Garlic Sauce:
- 4 tablespoons unsalted butter
- 8 cloves garlic, minced
- 2 cups heavy cream
- 8 oz cream cheese, softened and cubed
- 1 cup chicken or vegetable broth
- Zest of 2 large lemons
- Juice of 2 large lemons (about 1/4 cup)
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Topping:
- 2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes less than the package directions (it will finish cooking in the oven). Drain well and return to the pot. Set aside.
- Make the Sauce Base: While the pasta cooks, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and just beginning to turn golden. Be careful not to burn the garlic.
- Create the Cream Sauce: Pour in the heavy cream and add the cubed cream cheese. Whisk continuously over medium heat until the cream cheese is fully melted and the mixture is smooth, about 3-4 minutes.
- Add Broth and Seasonings: Stir in the chicken broth, lemon zest, lemon juice, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- Add Parmesan: Remove from heat and stir in the 1 cup of grated Parmesan cheese. Whisk until completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
- Combine Pasta and Sauce: Pour the creamy lemon garlic sauce over the cooked pasta in the pot. Toss well to ensure every piece of pasta is coated. The sauce should be slightly thin – it will thicken as it bakes.
- Assemble the Bake: Transfer the pasta mixture to the prepared baking dish, spreading it evenly. Sprinkle the mozzarella cheese evenly over the top, followed by the remaining 1/2 cup of Parmesan cheese.
- Bake Covered: Cover the baking dish with aluminum foil (spray the underside with cooking spray to prevent cheese from sticking). Bake for 20 minutes.
- Bake Uncovered for Golden Top: Remove the foil and continue baking for another 12-15 minutes until the cheese is melted, bubbly, and golden brown on top. For an extra crispy top, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove from the oven and let the pasta bake rest for 5 minutes before serving. This allows the sauce to thicken and makes serving easier. Garnish with freshly chopped parsley or basil and serve immediately.
Notes
- Don’t Overcook the Pasta: Since the pasta continues cooking in the oven, undercook it by 2 minutes to prevent mushy pasta in the final dish.
- Sauce Consistency: The sauce should look slightly thin before baking – it will thicken perfectly as it bakes. If it seems too thick, add a splash more broth.
- Cheese Temperature: Make sure cream cheese is softened to room temperature for easier melting and a smoother sauce.
- Fresh Lemon is Key: Don’t skip the lemon zest! The oils in the zest provide intense lemon flavor that juice alone can’t achieve.
- Add Protein: For a heartier meal, add 2 cups of cooked, shredded chicken, cooked shrimp, or crispy pancetta before baking.
- Make It Vegetarian: Use vegetable broth instead of chicken broth and add roasted vegetables like broccoli, asparagus, or cherry tomatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of recipe (approximately 1.5 cups)
- Calories: 625
- Sugar: 5g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 115mg