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This Three Cheese Creamy Pasta Bake is extra rich and delicious. It’s the perfect comfort food that will leave you wanting more. The combination of three cheeses – parmesan, mozzarella and white cheddar is perfect in this dish which also has pasta in a creamy cheesy sauce. I hope you enjoy!
Make This Three Cheese Creamy Pasta Bake
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
- To make this 5 ingredient cheesy ravioli pasta bake you start by preheating the oven to 175C / 350F.
- Cook the pasta. Don’t overcook because it will cook more in the oven.
- Make the sauce by melting butter and adding chopped onion and cook until soft.
- Add garlic and cook for 1 minute.
- Stir in the flour for 30 seconds and then whisk in the milk until it starts to thicken.
- Whisk in the cream and chicken broth. Use more milk if it’s too thick.
- Season with salt, pepper and ground nutmeg.
- Stir in Parmesan.
- Add cook pasta and stir until combined.
- Transfer to a baking pan and top with shredded cheeses.
- Bake for 20-25 minutes.
- Let sit for 5 minutes before serving. Serve and enjoy!
‘’Serve this pasta bake as a comforting main course or as a side dish with other meals. It’s also the perfect side dish for holidays and parties!’’
Store This Three Cheese Creamy Pasta Bake
You can store any leftovers of this pasta bake in an airtight container in the refrigerator for up to 5 days. To serve just heat in the microwave until heated through.
‘’This pasta bake makes great leftovers and is just as good out of the microwave as the oven.’’
What Kind Of Baking Dish To Use?
This recipe serves only approximately 2-3 as a main course. I use a small/medium casserole dish to bake the pasta in (7×11 inch).
If cooking for a larger family I recommend doubling the recipe and using a large casserole dish (9×13 inch).
Notes & Substitutions
Dried Pasta: I used Casarecce but you can use any dried pasta of choice in this recipe.
Using Fresh Pasta: Instead of using dried pasta, you can use any fresh pasta for example: spaghetti, tagliatelli, tortellini or ravioli. Just add the fresh pasta to the sauce and toss until combined. Then proceed with remaining steps of transferring to a casserole dish, topping with cheese and baking in the oven.
Sauce Ingredients: To make the creamy sauce for this recipe I combine whole milk, heavy cream and chicken broth. I add chicken broth mainly because I like the savory taste it adds. But what you can also do instead is any of these options below:
480 gr / 2 cups only whole milk
360 gr / 1 ½ cup whole milk + 120 gr / ½ cup heavy cream
360 gr / 1 ½ cup whole milk + 120 gr / ½ cup chicken broth
360 gr / 1 ½ cup heavy cream + 120 gr / ½ cup chicken broth
Any of these options create a creamy and delicious sauce.
You want the sauce to be thinner rather than thicker in this recipe because it will thicken more when it‘s baked in the oven.
Cheese: I use three cheeses in this recipe. The Parmesan is stirred into the sauce until it melts to give it a extra delicious taste and texture without making it too thick.
Then I top the pasta bake with shredded mozzarella and white cheddar.
You can also substitute those with any cheese of choice. For example: Rich cheeses like Gruyére or Comté would be perfect in this dish.
Other Recipes You Might Like
5 Ingredient Cheesy Ravioli Pasta Bake
One Pan Creamy Mushroom Onion Ravioli
One Pan Creamy Garlic Mushroom Tortellini
I hope you enjoy this three cheese creamy pasta bake as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
Items Used In This Recipe
Products I Recommend
PrintThree Cheese Creamy Pasta Bake
This Three Cheese Creamy Pasta Bake is extra rich and delicious. It’s the perfect comfort food that will leave you wanting more. The combination of three cheeses – parmesan, mozzarella and white cheddar is perfect in this dish which also has pasta in a creamy cheesy sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2-3 1x
- Category: Main Course, Side
Ingredients
250 gr / 9 oz dried pasta, of choice
2 tablespoons butter
½ onion, finely chopped
2 garlic cloves, minced
2 tablespoons all purpose flour
240 gr / 1 cup whole milk
120 gr / ½ cup heavy cream
120 gr / ½ cup chicken broth
1 teaspoon fine salt
¼ teaspoon white pepper
Pinch of ground nutmeg
42.5 gr / 1.5 oz grated Parmesan
70 gr / 2.5 oz shredded mozzarella
70 gr / 2.5 oz shredded white cheddar
Instructions
Preheat oven to 175C / 350F.
Cook the pasta in a pot of salted boiling water according to package instructions. Don’t overcook it at this stage because it will cook more in the oven.
Meanwhile make the sauce by melting the butter in a large pan or Dutch oven over medium high heat. Add the chopped onion to the butter and cook until soft. About 3-4 minutes.
Add the minced garlic and cook until fragrant. About 1 minute.
Stir in the flour for about 30 seconds and then gradually whisk in the milk until it starts to thicken.
Whisk in the cream and chicken broth until smooth and lump free. Use more milk if you want the sauce to be thinner.
Season with salt, pepper and ground nutmeg.
Add in the parmesan and stir until melted.
Add the cooked pasta to the sauce and stir until combined.
Transfer to a small/medium baking pan (7×11 inch) and top with shredded mozzarella and white cheddar cheese.
Bake for 20-25 minutes or until the cheese is lightly golden and bubbly.
Take out of the oven and let sit for 5 minutes before serving.
