Creamy Lemon Parmesan Pasta Bake with Asparagus and Bacon

This creamy pasta bake is the ultimate comfort food, combining tender penne, crispy bacon and fresh asparagus in a luscious lemon-Parmesan sauce. It’s an easy, one-dish meal that comes together quickly and bakes to golden perfection.

Perfect for busy weeknights or family gatherings, this recipe delivers rich, savory flavors with a bright citrus twist. Serve it straight from the baking dish for a cozy, crowd-pleasing dinner.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Bring a large pot of salted water to a boil. Lightly coat an 8×8-inch baking dish with nonstick spray.
2. Place bacon on a baking sheet and roast on top rack until crispy, 10-15 minutes. Transfer to a paper-towel-lined plate; once cool, roughly chop.
3. Add penne to boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
4. Trim woody ends from asparagus and cut into 1-inch pieces. Dice onion. Mince garlic. Zest lemon and cut into wedges.
5. Heat oil in a large pan over medium-high heat. Add asparagus and onion; season with salt and pepper. Cook until lightly browned and tender, 4-6 minutes. Add garlic and cook 30-60 seconds until fragrant.
6. Return drained penne to the empty pot. Add cooked vegetables, half the chopped bacon, stock concentrate, sour cream, cream sauce base, juice from half the lemon and a pinch of lemon zest. Stir, adding reserved pasta water as needed until creamy.
7. Transfer mixture to prepared baking dish. Sprinkle with Parmesan. Bake on top rack until cheese melts, 3-5 minutes. Top with remaining bacon.
8. Let rest 5 minutes before serving. Serve family style with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, fusilli or farfalle works well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

You can assemble the pasta bake (without the Parmesan topping) up to a day ahead. Cover and refrigerate, then add Parmesan and bake just before serving.

What can I substitute for the cream sauce base?

You can use 4 oz of heavy cream mixed with 1 teaspoon of all-purpose flour as a substitute. Whisk together before adding.