Creamy Pasta Bake "formula" - make this with ANYTHING!
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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Servings
8 people
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Creamy Pasta Bake "formula" - make this with ANYTHING!
Description
The Creamy Pasta Bake formula begins by cooking pasta just shy of al dente, which ensures it will finish cooking in the oven without becoming mushy. The creamy sauce is built with butter, garlic, and flour to create a roux, gradually mixed with milk and seasoned with stock powder and parmesan for savory depth. Optional dried herbs or spices add flavor variety.
Depending on the chosen add-ins, raw meats and vegetables are initially sautéed to ensure doneness, while pre-cooked and canned options can be incorporated directly. Assembled in a casserole dish, the mixture is topped with shredded cheese and baked until bubbly and golden. This process yields a creamy interior with a slightly crispy cheesy top.
The recipe supports many ingredient swaps and storage tips, including refrigerating or freezing before baking, and using different flour types, milks, and cheeses. Leftovers reheat well due to the moisture of the sauce, making it practical for meal prep.
Overall, this formula adapts to various preferences and available ingredients, providing a reliable foundation for creamy baked pasta dishes with layered flavors and textures.
Ingredients
- 500g / 1lb pasta (any short or long except risoni/orzo) (Note 1)
- 1 tbsp salt (for water)
Creamy Sauce (Note 2 for subs)
- 4 tbsp (60g) butter , unsalted
- 2 garlic minced (optional, sub 1 tsp powder, cloves
- 5 tbsp flour , any (GF option Note 2)
- 5 cups (1.25 litres) milk , any fat, any type
- 2 tsp stock chicken or veg, or bouillon cube or powder
- 3/4 cup (75g) parmesan
- 1/2 tsp black pepper
Choose ONE flavouring (optional)
- 1 tsp thyme or any other dried herbs
- 1 tsp parsley or any other dried herbs
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Add Ins
- 8 cups meat Note 3, raw or cooked, diced (frozen, canned, fresh
- 8 cups Bacon
- 8 cups ham
- 8 cups vegetable
- 8 cups fish
For Cooking RAW Add Ins (like raw chicken, mushrooms, zucchini)
- 1 tbsp olive oil
- salt
- black pepper
Cheesy Topping
- 2 cups (200g) cheese , shredded (Note 4)
Instructions
- Preheat oven to 180°C/350°F.
- Pasta - Boil water with 1 tbsp salt. Add pasta, bring back up to boil then cook per packet directions MINUS 2 minutes. Should be just cooked, still slightly firm in middle. Drain, return to pot.
Cooking RAW Meat & Vegetables
- Heat half butter & 1 tbsp oil in a large pot over high heat. Stir in garlic for 10 seconds, then cook your raw meat and vegetables with a sprinkle of salt and pepper. Meat must be fully cooked - will not cook further in oven.
- Add remaining butter, melt. Mix in flour, then follow Creamy Sauce step 2 onwards.
Creamy Sauce
- Start here if you have NO COOK Add Ins (like canned tuna): Melt butter in large saucepan over medium heat. Add garlic and stir for 10 seconds, then stir in flour.
- While mixing, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and mix.
- Add remaining milk, stock powder, parmesan, pepper and herbs (if using) and mix. When the milk starts to heat up, mix constantly to make sure the white sauce doesn’t catch on the base.
- After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video).
Assemble & Bake
- Return cooked pasta into pot. Mix with sauce and no-cook Add Ins.
- Spread in large casserole dish, top with cheese and bake 25 minutes until golden and bubbly. Serve!
Notes
- Use pasta shapes wider than tiny types like risoni or orzo to create enough volume for this bake.
- Butter adds flavor; margarine or olive oil can substitute, with portion adjustments for richness.
- Flour can be all-purpose, wholemeal, self-raising, or gluten free; cornstarch mixed with water also works.
- Milk type and fat content are flexible; non-dairy and skim options can be used, with partial substitution allowed.
- Stock powders, bouillon cubes, or extra parmesan can replace each other to adjust flavor depth.
- Add ins vary widely: meat, fish, canned, fresh, cooked or raw vegetables and cured meats are all valid.
- For raw meat and vegetables, pre-sautéing in butter and oil with seasoning ensures full cooking before baking.
- Toppings can be any shredded cheese or breadcrumbs, and alternatives like panko or butter drizzles provide textural variation.
- Leftovers store up to 4 days in the fridge and reheat well by microwave; freezing is possible with proper thawing and reheating methods.
- Pre-assembly and freezing before baking is convenient; bake times adjust accordingly if cooking from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508cal | 25% |
| Carbohydrates | 60g | 20% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 56mg | 19% |
| Sodium | 430mg | 18% |
| Potassium | 415mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 513mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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