Description
Creamy, cheesy ditalini pasta bake perfect for busy weeknights. Customizable with protein and veggies for a comforting and hearty meal.
Ingredients
2 cups cooked ditalini pasta
1 ½ cups half-and-half
1 cup grated Parmesan
1 tbsp butter
1 tbsp olive oil
3 garlic cloves, minced
Optional: Cooked pancetta or mushrooms
Optional: Chopped spinach, sun-dried tomatoes, chili flakes
Instructions
1. Preheat oven to 375°F and butter a medium baking dish.
2. In a skillet, heat butter and oil over medium heat. Add garlic and sauté for 1 minute.
3. Lower heat and stir in half-and-half. Simmer gently.
4. Mix in Parmesan until it melts into a smooth sauce.
5. Fold in cooked ditalini and optional pancetta or mushrooms.
6. Pour into baking dish, top with extra cheese, and bake uncovered for 15 minutes.
7. Let cool for 5 minutes before serving.
Notes
You can swap half-and-half with coconut milk for a dairy-free version.
Add-ins like spinach, tomatoes, or chili flakes enhance flavor.
Top with toasted panko or truffle oil for added texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg
Keywords: ditalini, pasta bake, creamy pasta, weeknight dinner