This creamy pasta bake is the ultimate comfort food and one of the most flexible recipes you can have in your kitchen. Built around a rich, smooth white sauce, it allows you to turn everyday pantry staples, leftover meats, and mixed vegetables into a hearty baked meal that feels special with very little effort. Whether you are cooking for family, friends, or meal prep, this dish adapts to whatever you have on hand.
Why You’ll Love This Recipe
This recipe is incredibly versatile and forgiving, making it perfect for busy days. You can use almost any pasta shape, mix and match vegetables, and add cooked or raw halal-friendly proteins. The creamy sauce keeps the pasta moist and flavorful, even after reheating. It is also ideal for making ahead, feeding a crowd, or clearing out your fridge in a delicious way.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta
500 g pasta (penne, rigatoni, macaroni, spaghetti, or any shape except very small pasta like orzo)
Optional flavoring (choose one)
1 teaspoon dried thyme and 1 teaspoon dried parsley
or
1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
Add-ins
8 cups total of vegetables and halal proteins such as cooked chicken, cooked beef, tuna, salmon, mushrooms, carrots, zucchini, peas, corn, spinach, broccoli, cauliflower, or onions
For cooking raw add-ins
1 tablespoon olive oil
Salt and black pepper to taste
Cheesy topping
2 cups shredded cheese such as mozzarella, cheddar, or a cheese blend
Directions
Preheat the oven to 180°C (350°F).
Bring a large pot of water to a boil, add the salt, then cook the pasta according to package instructions minus 2 minutes. Drain and set aside.
If using raw vegetables or raw halal meats, heat the olive oil and half of the butter in a large pot over medium-high heat. Add garlic and cook briefly, then add the raw ingredients with a pinch of salt and pepper. Cook until fully done. Remove from heat.
Add the remaining butter to the pot and let it melt. Stir in the flour and cook for about 1 minute.
Gradually pour in about one-third of the milk while stirring to avoid lumps. Add the remaining milk, then mix in the stock powder, parmesan, black pepper, and optional flavorings.
Cook the sauce over medium heat, stirring constantly, until thick enough to coat the back of a spoon.
Add the cooked pasta and any no-cook add-ins to the sauce. Mix until everything is evenly coated.
Transfer the mixture to a large baking dish, sprinkle the shredded cheese evenly over the top, and bake for 25 minutes until bubbly and lightly golden.
Let rest for a few minutes before serving.
Servings and timing
Servings: 8 people
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: about 45 minutes
Variations
You can make this dish with only vegetables for a vegetarian version by increasing the variety of vegetables. For extra richness, add a small amount of cream in place of part of the milk. You can also spice it up with mild chili flakes or add herbs like basil or oregano for a different flavor profile. Mixing different pasta shapes works well too.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until hot throughout. This pasta bake freezes well; freeze portions for up to 3 months. Thaw overnight in the fridge before reheating, or bake from frozen covered until hot, then uncover to brown the top.
FAQs
Can I use any type of pasta?
Yes, both long and short pasta shapes work well, except very small pasta like orzo.
Do I have to use parmesan?
Parmesan adds depth, but you can replace it with extra shredded cheese if needed.
Can I make this vegetarian?
Absolutely, just use vegetables and vegetable stock powder.
Can I prepare this ahead of time?
Yes, you can assemble it in advance and refrigerate for up to 24 hours before baking.
Will the pasta become mushy?
Undercooking the pasta by 2 minutes prevents it from becoming too soft after baking.
Can I use frozen vegetables?
Yes, frozen vegetables work very well and often do not need pre-cooking.
What proteins work best?
Cooked chicken, cooked beef, tuna, salmon, or ground halal meats are all great options.
Can I make it gluten free?
Yes, use gluten-free pasta and replace the flour with cornstarch.
How do I keep it creamy after reheating?
This recipe has extra sauce, which helps keep it moist when reheated.
Can I bake it without cheese on top?
Yes, but the cheese adds a golden crust. You can also use breadcrumbs if preferred.
Conclusion
This creamy pasta bake formula is a reliable, comforting dish that adapts to your kitchen and your taste. With a simple sauce and endless add-in options, it proves that a satisfying meal does not require complicated ingredients. Once you try it, it is sure to become a regular favorite you can customize again and again.
A versatile and creamy pasta bake made with a rich white sauce, customizable with various vegetables and halal proteins. Perfect for using up leftovers and feeding a crowd.
Ingredients
500 g pasta (penne, rigatoni, macaroni, spaghetti, or similar)
1 tablespoon salt (for boiling pasta)
4 tablespoons unsalted butter
2 garlic cloves, finely minced
5 tablespoons all-purpose flour
5 cups milk
2 teaspoons chicken or vegetable stock powder
3/4 cup finely grated parmesan cheese
1/2 teaspoon black pepper
Optional: 1 teaspoon dried thyme and 1 teaspoon dried parsley OR 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
8 cups total of vegetables and halal proteins (e.g., cooked chicken, beef, tuna, salmon, mushrooms, carrots, zucchini, peas, corn, spinach, broccoli, cauliflower, onions)
1 tablespoon olive oil (for cooking raw add-ins)
Salt and black pepper to taste (for seasoning add-ins)
2 cups shredded cheese (mozzarella, cheddar, or blend)
Instructions
Preheat the oven to 180°C (350°F).
Bring a large pot of water to a boil, add salt, and cook the pasta 2 minutes less than package instructions. Drain and set aside.
If using raw vegetables or proteins, heat olive oil and half of the butter in a large pot over medium-high heat. Add garlic and cook briefly, then add raw ingredients with a pinch of salt and pepper. Cook until done and remove from heat.
Add remaining butter to the pot, let it melt, then stir in flour and cook for about 1 minute.
Gradually pour in one-third of the milk while stirring to avoid lumps. Then add remaining milk, stock powder, parmesan, black pepper, and optional flavorings.
Cook over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
Add the cooked pasta and any no-cook add-ins to the sauce. Stir until evenly combined.
Transfer the mixture to a large baking dish. Sprinkle shredded cheese on top.
Bake for 25 minutes until bubbly and lightly golden on top.
Let rest for a few minutes before serving.
Notes
Use any pasta except very small types like orzo.
Parmesan can be replaced with more shredded cheese.
Vegetable-only versions work great for vegetarians.
Can be assembled ahead and refrigerated before baking.
Frozen vegetables are fine and often don’t require pre-cooking.
To keep it creamy after reheating, the extra sauce helps retain moisture.
Bake without cheese if preferred or replace with breadcrumbs.
