Alfredo Pasta Bake

This Alfredo Pasta Bake is a rich and cheesy comfort dish that comes together with just a few simple ingredients. A velvety Alfredo sauce made from butter, garlic, heavy cream, Parmesan, and mozzarella coats perfectly cooked pasta, which is then baked until bubbly and golden on top. It's the perfect weeknight indulgence—creamy, satisfying, and incredibly easy to make.

Author: These Carbs Don't Count

Category: Dinner

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2 plates

Calories: 1,196 kcal per serving

Ingredients

½ pound - pasta
3 tablespoon - unsalted butter
1 tablespoon - olive oil
3 cloves - garlic
1 ½ cup - heavy cream
⅛ - Salt
⅛ - Black pepper
1 cup - Parmesan cheese
¾ cup - mozzarella cheese
¼ cup - reserved pasta water

Instructions

Preheat oven to 350°F (175°C).
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain.
In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Pour in heavy cream and bring to a gentle simmer. Season with salt and black pepper.
Add Parmesan and mozzarella cheeses. Stir until melted and sauce is creamy.
Add cooked pasta and reserved pasta water. Mix until fully coated in the sauce.
Transfer pasta to a baking dish. Top with more mozzarella and Parmesan.
Bake for 15–20 minutes until the top is golden and bubbly. Serve hot.