Toss dry pasta with melted butter and three simple ingredients in a glass casserole dish for an easy baked dinner I make without even thinking.

Here’s a rewritten version keeping the same context:

This Oven-Baked Garlic Butter Parmesan Pasta Bake is a true “one-pan wonder.” Instead of boiling the pasta first, the dry noodles go straight into the baking dish, where they cook in garlic butter, chicken broth, and cream. As they bake, they absorb every bit of flavor, creating a richer, more savory result than traditional boiling. Each piece of penne becomes infused with garlicky goodness and creamy Parmesan from the inside out.

Oven-Baked Garlic Butter Parmesan Pasta Bake

Ingredients
Dry short pasta (penne or rotini) – 12 oz
Unsalted butter, melted – ½ cup
Low-sodium chicken or vegetable broth – 2½ cups
Heavy cream – 1 cup
Freshly grated Parmesan cheese – 1 cup
Garlic, minced (or 1½ tsp garlic powder) – 4 cloves
Kosher salt – 1 tsp
Black pepper – ½ tsp
Dried Italian seasoning or parsley – ½ tsp

Instructions

Step 1: Prepare the Dish
Preheat oven to 375°F (190°C). Spread the dry pasta evenly in a 9×13-inch glass casserole dish.

Step 2: Coat with Garlic Butter
In a bowl, mix melted butter, garlic, salt, pepper, and Italian seasoning. Pour over the pasta and toss until well coated.
Tip: Make sure every piece is coated for the best texture and flavor.

Step 3: Add Liquids
Pour in the broth and cream. Stir gently to submerge most of the pasta. Sprinkle Parmesan over the top and lightly mix.

Step 4: Covered Bake
Cover tightly with foil and bake for 30 minutes.

Step 5: Uncovered Finish
Remove foil carefully, stir, and bake uncovered for another 10–15 minutes if needed, until tender and the sauce thickens.

Step 6: Rest and Serve
Let rest for 5–10 minutes before serving. Top with extra Parmesan and enjoy.