Ingredients
Scale
- 1 lb penne pasta
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 1 cup milk
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar size casserole dish.
- Cook the Pasta:
- In a large pot of salted boiling water, cook the penne pasta according to the package directions until al dente. Drain and set aside.
- Prepare the Sauce:
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the heavy cream, milk, sour cream, and cream cheese. Cook over medium heat, stirring frequently, until the cream cheese is fully melted and the mixture is smooth.
- Add the Italian seasoning, basil, oregano, salt, and pepper. Stir to combine.
- Gradually mix in 1 1/2 cups of the shredded mozzarella cheese and all of the grated Parmesan cheese until melted and well combined.
- Combine Pasta and Sauce:
- In a large bowl, combine the cooked penne pasta and the creamy cheese sauce. Stir until the pasta is evenly coated.
- Assemble the Casserole:
- Transfer the pasta mixture to the prepared baking dish.
- Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly and the casserole is heated through.
- Serve:
- Let the baked penne cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 550 kcal
- Fat: 25g
- Carbohydrates: 60g
- Protein: 22g