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Baked Creamy Pasta

A tasty, easy recipe for pasta lovers! Baked creamy pasta is a breeze to make — 40 minutes, and a simple, familiar dish takes on a whole new flavor: tender, creamy, and cheesy, exactly what pasta should be. Easy, simple, and delicious!

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Pasta with cream in the oven
Pasta with cream in the oven Pasta with cream in the oven Pasta with cream in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 8 g
Fats 24 % 12 g
Carbohydrates 60 % 30 g
299 kcal
GI: 7 / 80 / 13

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    How do you make baked creamy pasta? Gather your ingredients. Any pasta shape works: shells, cavatappi, elbows, and so on. Use a light cream (around 10–15% fat, similar to half-and-half).

  2. Step 2:

    Step 2

    Pour about 2.5 quarts (2.5 liters) of water into a good-sized pot and bring it to a boil. Salt the water, add the pasta, and stir. Cook at a gentle boil, stirring now and then, following the package timing. Keep the pasta slightly firm inside — a touch underdone. Drain it in a colander or sieve.

  3. Step 3:

    Step 3

    Meanwhile, make the cream sauce. Melt the butter in a skillet.

  4. Step 4:

    Step 4

    Add the flour and stir. Cook over medium heat, stirring, for 1–2 minutes.

  5. Step 5:

    Step 5

    Pour in the milk in a thin stream, whisking constantly to break up any lumps of flour — it's easier with a small amount of liquid. Stir until completely smooth.

  6. Step 6:

    Step 6

    Add the cream and stir. Keep stirring and let the sauce thicken slightly, without letting it come to a boil.

  7. Step 7:

    Step 7

    Salt the sauce, keeping in mind how salty the cheese is. Add ground black pepper or other seasonings to taste, and stir.

  8. Step 8:

    Step 8

    Toss the pasta with the cream sauce.

  9. Step 9:

    Step 9

    Grate the hard cheese on a fine grater. You can use other kinds of cheese, as long as it tastes good and melts well.

  10. Step 10:

    Step 10

    Add the cheese to the pasta and mix well, setting aside a little for the top.

  11. Step 11:

    Step 11

    Spread the pasta in a baking dish — ceramic or glass works fine.

  12. Step 12:

    Step 12

    Sprinkle the top with the reserved cheese and the breadcrumbs so a tender, crispy cheese crust forms as it bakes.

  13. Step 13:

    Step 13

    Bake in an oven preheated to 350°F (180°C) for 15 minutes. Adjust the time to your own oven. Once the cheese on top has melted nicely and a crust has formed, the dish is ready to come out.

  14. Step 14:

    Step 14

    Serve the creamy pasta right away. Fresh vegetables and herbs make a nice side. Enjoy!

  • Keep in mind that every oven is different, so the temperature and baking time may vary from what's in the recipe. Get to know how your own oven behaves for the best results with any baked dish.
  • Turn the oven on ahead of time (10–20 minutes before you start cooking) so it has a chance to reach the right temperature.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Pasta, premium grade, fortified - 337  kcal/100g
  • Pasta, premium, dairy - 309  kcal/100g
  • Pasta, premium grade, egg - 342  kcal/100g
  • Pasta made from flour of the 1st grade - 333  kcal/100g
  • Pasta made of flour in / with - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Breadcrumbs - 347  kcal/100g

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