Oven-Baked Garlic Parmesan Noodles turn a simple pan of pasta into a creamy, golden-topped side dish. Garlic butter, a smooth milk sauce, and freshly grated Parmesan coat the noodles before a short bake brings everything together.
The pasta is boiled first so you can control its texture. Cook it just shy of tender, toss it with plenty of sauce, and let the oven finish the job. Serve beside chicken or vegetables, or add a salad for a cozy meatless dinner.
Servings: 6
Prep: 20 minutes
Bake: 20–25 minutes
Oven: 375°F (190°C)
Dish: 9-by-13-inch baking dish
Ingredients
- 12 ounces spaghetti or linguine
- 4 tablespoons butter, plus a little for the dish
- 5 garlic cloves, finely minced
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1/2 cup low-sodium vegetable or chicken broth
- 1 1/2 cups finely grated Parmesan, divided
- 1 cup shredded mozzarella
- 1/2 teaspoon fine salt, plus salt for pasta water
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley
Ingredient Notes
Spaghetti gives the long strands shown in the serving dish, while linguine offers a slightly wider noodle. Either works, but use the package timing as a guide. Parmesan grated from a wedge melts more smoothly than many shelf-stable grated products. Mozzarella supplies a stretchy topping and helps the surface brown.
Warm milk blends into the flour-and-butter mixture more easily. Use gentle heat once the cheese goes in so the sauce stays smooth. Broth loosens the mixture enough to account for the liquid the pasta absorbs while baking.
How to Make Oven-Baked Garlic Parmesan Noodles
1. Boil the noodles
Heat oven to 375°F and butter the dish. Cook pasta in salted water about 2 minutes less than its al dente time. Reserve 1 cup cooking water, then drain without rinsing.
2. Cook the garlic and flour
Melt butter over medium-low heat. Stir in garlic for 30–60 seconds, then flour for 1 minute, without browning the garlic.
3. Whisk in liquids and cheese
Gradually whisk in warm milk and broth. Simmer gently 3–5 minutes until lightly thickened. Take off heat and stir in 1 cup Parmesan, salt, and pepper.
4. Coat the pasta
Toss drained noodles with sauce and half the parsley. Add reserved pasta water if needed; the mixture should look generously coated and slightly loose.
5. Transfer and add cheese
Spread noodles evenly in the dish. Scatter mozzarella and remaining 1/2 cup Parmesan over the top.
6. Bake and rest
Bake uncovered 20–25 minutes until bubbling and golden in spots. Rest 5 minutes, finish with remaining parsley, and serve warm.
Tips for Creamy Baked Pasta
- Undercook the noodles slightly before baking.
- Keep the sauce looser than you would for stovetop pasta.
- Cook garlic gently so it does not turn bitter.
- Stir cheese into the sauce off the heat.
- Stop baking once hot and golden; prolonged baking can dry the edges.
Variations
Fold in cooked broccoli, thawed and squeezed spinach, or sautéed mushrooms before baking. Cooked chicken turns the dish into a fuller meal. Keep additions modest and drain them well so they do not water down the sauce.
A pinch of red pepper flakes gives gentle heat. For extra crunch, scatter a little buttered panko over the cheese, though it will change the smooth, cheesy topping. Taste the sauce before adding more salt because Parmesan varies in saltiness.
What to Serve With It
Try roasted chicken, baked fish, or a tray of roasted vegetables. A crisp salad with lemon dressing balances the creamy noodles. Smaller portions make a good holiday side dish alongside a roast and green beans.
Make-Ahead and Storage
Assemble up to 1 day ahead, cool promptly, cover, and refrigerate. Add a splash of milk around the edges before baking. Bake covered at first until hot, then uncover to brown; a cold casserole needs extra time.
Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat covered with a spoonful of milk until hot throughout. Freeze cooled portions up to 2 months, although the sauce may be a little less smooth after thawing. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I bake the noodles from dry?
This recipe is designed for boiled pasta. Dry noodles would need a different liquid amount and cooking method.
Why is the sauce grainy?
Very high heat or cheese with anti-caking ingredients can affect the texture. Grate Parmesan finely and stir it in after removing the sauce from the heat.
Can I use short pasta?
Yes. Use the same weight and undercook it slightly before combining with the sauce.