Shrimp Garlic Pasta Bake

Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Next, fill a large container with salted water and bring it to a rolling boil. Add penne pasta and cook, stirring occasionally, until the pasta is cooked but still retains a slight firmness in the center, approximately 11 minutes. Remove from heat and set aside for later use.

While the pasta is cooking, melt 1 tablespoon of butter and oil in a large oven-safe pan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Then, add the shrimp, a handful of chopped parsley, and dill; cook until the shrimp turn bright pink on the outside and the meat becomes opaque, 1 1/2 to 2 minutes per side. Transfer the cooked shrimp to a plate, leaving any remaining juices in the pan.

Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Whisk in flour until it becomes fully incorporated and starts to turn golden, about 30 seconds to 1 minute. Whisk in chicken broth until combined, then repeat the process with milk. Stir in canned tomatoes, lemon juice, salt, and pepper; bring the mixture to a gentle simmer.

Add 1/2 cup of grated Parmesan and Romano cheese; stir until the cheeses begin to melt and the sauce becomes creamy. Add 1 tablespoon of mozzarella cheese, then mix in half of the cooked pasta. If there is still enough sauce to coat the remaining pasta, add it; otherwise, use the other half of the cooked pasta. Stir in the cooked shrimp, then top with the remaining mozzarella, Parmesan, and parsley.

Finally, bake the dish in the preheated oven until it's golden brown on top and bubbly around the edges, approximately 8 to 10 minutes.