I made a pasta ovendish with cauliflower, broccoli and some garlic but the garlic flavour is far too sharp. It's only three cloves for five portions but the recipe said to put them in raw and very finely chopped. Maybe I made them too fine.

Is there any way to tone the garlic flavour down?

EDIT: To clarify, this was a mealprep dish. It's already made so advice to cook the garlic is a bit late.