Ingredients
For the noodles:
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Twelve ounces (340 g) egg noodles or any short pasta (penne, rotini, or fettuccine broken into pieces)
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Three cups chicken or vegetable broth
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One cup heavy cream or half-and-half
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Four tablespoons unsalted butter, cut into small pieces
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Six cloves garlic, minced
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Half teaspoon salt
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Quarter teaspoon black pepper
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One and a half cups grated Parmesan cheese, divided
For the topping:
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Half cup panko breadcrumbs
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Two tablespoons unsalted butter, melted
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Two tablespoons fresh parsley, chopped (optional)
Equipment Needed
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9×13 inch (23×33 cm) baking dish
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Whisk or fork
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Aluminum foil
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Small bowl
Method
Preheat your oven to 190°C (375°F). Grease a 9×13 inch baking dish with butter or non-stick spray.
In the prepared baking dish, combine the uncooked egg noodles, chicken broth, heavy cream, butter pieces, minced garlic, salt, and black pepper. Stir everything together until the noodles are mostly submerged in the liquid.
Sprinkle one cup of the grated Parmesan cheese over the noodles. Stir gently to distribute the cheese.
Cover the baking dish tightly with aluminum foil. Bake for thirty minutes.
While the noodles bake, make the topping. In a small bowl, combine the panko breadcrumbs with the melted butter. Stir until the breadcrumbs are evenly coated.
After thirty minutes, remove the foil from the baking dish. Stir the noodles well. They should be tender and most of the liquid should be absorbed. If the noodles are still firm, cover and bake for five to ten more minutes.
Sprinkle the remaining half cup of Parmesan cheese over the noodles. Then sprinkle the buttered breadcrumbs evenly over the top.
Return the dish to the oven, uncovered, and bake for ten to fifteen more minutes, until the top is golden brown and crispy and the edges are bubbly.
Let the casserole rest for five to ten minutes before serving. Garnish with fresh parsley if desired. Serve warm.
Storage
Refrigerate in an airtight container for up to four days. Reheat individual portions in the microwave or reheat the whole dish covered with foil at 175°C (350°F) for fifteen to twenty minutes. Freezing is not recommended—the creamy sauce may separate and the noodles become mushy.
Variations
For a creamy chicken version, add two cups of cooked, shredded rotisserie chicken to the dish before baking. For a bacon version, sprinkle half a cup of cooked, crumbled bacon over the top along with the breadcrumbs. For a vegetable version, add one cup of frozen peas or chopped broccoli before baking. For a spicy version, add half a teaspoon of red pepper flakes or a dash of cayenne pepper to the liquid mixture. For a four cheese version, use a blend of Parmesan, mozzarella, provolone, and fontina. For a gluten-free version, use gluten-free pasta and gluten-free panko breadcrumbs. Be sure to check the pasta as gluten-free varieties may cook faster.
Serving Suggestions
Serve as a side dish with roasted chicken, meatballs, or grilled steak. Serve as a main course with a simple green salad and crusty bread. Garnish with extra fresh parsley or a sprinkle of black pepper. Pair with steamed broccoli or roasted asparagus.
Tips for Best Results
Use regular egg noodles or standard short pasta—not whole wheat or gluten-free unless specified. Those varieties absorb liquid differently and may not cook properly.
Do not boil the pasta first. The noodles cook directly in the broth and cream in the oven. This is the secret to the one-dish method.
Cover tightly with foil. The steam trapped inside is what cooks the pasta. A loose cover will let steam escape and the noodles will be undercooked.
Check the noodles at thirty minutes. Different ovens and pasta shapes cook at different rates. If the noodles are still firm, cover and bake for five to ten minutes longer.
Let the dish rest before serving. The sauce thickens as it cools. Cutting into it immediately will make it runny.
Use freshly grated Parmesan cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly grated cheese melts into a creamy sauce.
Toast the breadcrumb topping for extra crunch. If the top is not brown enough after baking, switch to broil for the last one to two minutes. Watch carefully to prevent burning.
Make it ahead. Assemble the entire dish without baking, cover, and refrigerate for up to twenty four hours. Add ten to fifteen minutes to the covered baking time when cooking from cold.