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-cream sauce. Topped with a golden Parmesan crust, it’s a dish that feels indulgent yet comes together quickly.

Perfect for busy weeknights or family gatherings, this oven-baked pasta is a one-dish wonder. The bright lemon zest balances the richness of the cream and bacon, while the asparagus adds a fresh, seasonal touch. Serve it straight from the baking dish for a rustic, family-style meal.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Bring a large pot of salted water to a boil. Coat an 8×8-inch baking dish with cooking spray.
2. Place bacon on a baking sheet and roast on top rack until crispy, 10-15 minutes. Transfer to paper towels to drain, then roughly chop when cool.
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 and quarter the lemon.
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 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 to al dente.

Can I make this ahead of time?

You can assemble the pasta bake (without the final bake) and refrigerate for up to 24 hours. Add a few extra minutes to the final bake time.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave with a splash of milk or water to restore creaminess.