Tangy Cheese Pasta Bake
Indulge in the ultimate comfort food with this Tangy Cheese Pasta Bake, a creamy and flavorful twist on a classic favorite. This dish combines al dente penne pasta with a luscious cheese sauce made from a trio of cheeses—sharp cheddar, rich cream cheese, and nutty Parmesan—flavored with a hint of Dijon mustard and garlic powder for a delightful tang. Oven-baked to golden perfection, the pasta is topped with bubbly mozzarella and a crisp, golden breadcrumb crust drizzled with olive oil for irresistible texture. Sweet bursts of roasted cherry tomatoes add freshness and balance to every bite. Quick to prepare and baked in just 25 minutes, this hearty and cheesy casserole is perfect for a family dinner or a crowd-pleasing main course. Don't miss out on this easy pasta bake recipe that's delicious comfort food at its best!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Penne pasta
- 50 grams Butter
- 50 grams All-purpose flour
- 500 milliliters Whole milk
- 200 grams Cheddar cheese, shredded
- 50 grams Parmesan cheese, grated
- 100 grams Cream cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Cherry tomatoes, halved
- 150 grams Mozzarella cheese, shredded
- 50 grams Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F) and grease a large baking dish.
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package instructions. Once cooked, drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking to avoid lumps. Continue stirring until the mixture thickens into a smooth sauce, about 3-4 minutes.
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, cream cheese, Dijon mustard, garlic powder, salt, and black pepper. Mix until the cheese has melted and the sauce is creamy and smooth.
Toss the cooked pasta with the cheese sauce, ensuring each piece is evenly coated.
Gently fold in the halved cherry tomatoes, then transfer the mixture into the prepared baking dish.
Sprinkle the shredded mozzarella cheese evenly over the top.
In a small bowl, combine the breadcrumbs with olive oil, then sprinkle the mixture over the mozzarella layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let the pasta bake rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.2 g | 296% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 7373 mg | 321% | |
| Total Carbohydrate | 423.0 g | 154% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 40.5 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 3854 mg | 296% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2606 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
