Ingredients
Scale
- 1 pound (16 oz) Penne or Ziti pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray. Bring a large pot of salted water to a boil. Cook the pasta for about 2 minutes less than the package instructions for “al dente.” The pasta will continue cooking in the oven, so keeping it slightly firm prevents it from becoming mushy. Drain the pasta and set it aside.
- In a large saucepan or skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but do not let it brown. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese, nutmeg, salt, and pepper. Continue whisking until the cheese melts and the sauce thickens slightly. Remove from heat and stir in the cooked pasta until every noodle is perfectly coated.
- Pour the creamy pasta mixture into your prepared baking dish. Spread it out evenly. Sprinkle the shredded mozzarella cheese over the top in an even layer. Place the dish in the center of the oven and bake for 20 to 25 minutes. The cheese should be bubbly and develop golden-brown spots. Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and red pepper flakes before serving hot.
- Cook Time: 40 minutes