Pasta Bake

5 from 31 votes

Pasta Bake is a deliciously cheesy meal, perfect for any night, and one that the whole family will love and devour in no time!

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

12 ounces penne pasta, about 3 cups
3 cups whole milk
4 tablespoons unsalted butter
⅓ cup all-purpose flour
1 pinch ground nutmeg
coarse salt and freshly ground black pepper, to taste
½ cup heavy cream
1 cup shredded Parmesan cheese, divided
1 cup shredded Swiss cheese, divided
2 tablespoons freshly grated Parmesan cheese

Instructions

Preheat oven to 400°F. Butter a 9x13 inch baking dish and set aside.
Cook pasta according to package directions until al dente, or slightly underdone. Drain and set aside.
While pasta is cooking, heat milk in a small saucepan over low heat to warm, but do not let it simmer.
In a large saucepan, melt butter over medium heat. Add flour and stir for 1–2 minutes, until mixture is golden. Slowly whisk in warm milk. Add nutmeg, salt, and pepper. Cook, whisking often, until thickened, about 10 minutes, then remove from the heat.
Add cream, ½ cup shredded Parmesan, and ½ cup Swiss cheese. Stir until cheese is melted.
Combine pasta with cheese sauce and pour into the prepared pan. Top with remaining ½ cup shredded Parmesan, ½ cup Swiss cheese and the grated Parmesan. Cover with aluminium foil and bake for 10-15 minutes.
Remove foil and continue baking until cheese is golden brown, about 5 minutes.
Remove from the oven and let cool for at least 5-10 minutes before serving.

Video

Notes

Recipe Tips.

To prevent a dry pasta bake, measure the pasta, cook it to true al dente, coat every piece in sauce and cheese, and keep the dish covered for most of the bake to trap moisture.
Add a crispy topping by combining 1 cup of bread crumbs with ¼ cup melted butter, then spread it over the pasta and bake.
Some common variations I use include mixing in sauteed broccoli florets, sprinkling on bacon crumbles, or adding some spice with red pepper flakes.
If you don't have penne pasta, use elbow, bowties, ziti, or shell pasta.

Prep ahead. Assemble the casserole as directed, cover it tightly with plastic wrap, and leave it in the refrigerator for up to 24 hours. To freeze, wrap it again with foil and freeze for 2-3 months. Thaw overnight in the fridge.

Store leftovers in airtight containers in the fridge for 4 to 5 days or in the freezer for 2 to 3 months. Reheat in a saucepan on the stove or in the microwave until warmed through; add a splash of milk to smooth out the texture.

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