Learned this festive March dish from my grandfather and you only need 4 simple ingredients to make it an absolute hit

This oven baked 4-ingredients rustic bacon and cabbage farfalle is the kind of cozy March dish my grandfather used to make when the wind was still sharp but everyone was ready for something a little festive. It’s hearty, simple, and made with just four everyday ingredients you can grab in one quick trip to the store. The farfalle bakes up in a rich, creamy sauce, the cabbage turns tender and sweet, and the bacon crisps on top for that salty crunch. It’s the kind of no-fuss casserole you can slide into the oven on a weeknight and bring to the table as an easy, crowd-pleasing main dish.

Serve this rustic bacon and cabbage farfalle straight from the glass casserole dish with a big spoon, family-style. It pairs nicely with a simple green salad dressed in lemon and olive oil or a tray of roasted carrots or green beans. Warm crusty bread or dinner rolls are great for soaking up the creamy sauce. For a little extra March cheer, you can offer a side of applesauce or sliced fresh apples—the sweetness balances the smoky bacon and savory cabbage nicely.

Servings: 6

12 oz dry farfalle (bow-tie) pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish so the pasta doesn’t stick.

Bring a large pot of salted water to a boil. Add the farfalle and cook for about 2 minutes less than the package directions for al dente. The pasta will finish cooking in the oven, so you want it a bit underdone. Drain well and set aside.

While the pasta cooks, place the bacon pieces in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is browned and just turning crispy, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving a thin layer of bacon drippings (1–2 tablespoons) in the skillet.

Add the sliced cabbage to the skillet with the bacon drippings. Cook over medium heat, stirring now and then, until the cabbage is wilted and just tender with a few golden edges, about 5–7 minutes. If the pan looks too dry, you can splash in a tablespoon of the cream to help it along.

In the prepared glass casserole dish, combine the drained farfalle, cooked cabbage, and most of the bacon, reserving a small handful of bacon for sprinkling on top. Gently toss everything together so the pasta and cabbage are evenly mixed.

Pour the heavy cream (or half-and-half) evenly over the pasta mixture in the dish. Use a spoon to nudge the pasta around so the cream seeps down and everything is lightly coated. It should look a bit saucy; the pasta will absorb some of the cream as it bakes.

Scatter the reserved bacon evenly over the top of the casserole. This helps it crisp up nicely and gives that pretty, rustic look when you pull it from the oven.

Cover the casserole tightly with foil and bake at 375°F (190°C) for 20 minutes. This lets the pasta finish cooking and the flavors come together without drying out.

Remove the foil and continue baking for another 10–15 minutes, or until the top is bubbling, the edges are lightly golden, and the bacon on top is crisp. If you like a deeper golden top, you can move the dish to the upper third of the oven for the last few minutes.

Let the casserole rest on the counter for about 5–10 minutes before serving. This helps the creamy sauce thicken slightly so it clings to the farfalle. Serve warm, scooping down to the bottom to grab plenty of pasta, cabbage, and crispy bacon in every serving.

For picky eaters, chop the cabbage more finely so it blends into the pasta and becomes almost like part of the sauce. If your family prefers a lighter dish, use half-and-half instead of heavy cream; just know it may be slightly less rich. To stretch the recipe for a crowd, you can add an extra cup of cream and another handful of pasta, then bake a bit longer until tender. For a smokier flavor, use smoked bacon or a mix of regular and applewood-smoked bacon. If you want a bit of color without adding extra ingredients, let the cabbage get some golden, caramelized spots in the pan before mixing it in. Kids often enjoy the pasta a little cheesier—if you’re not strict about the four-ingredient idea, you can sprinkle a small handful of shredded cheddar or Parmesan over just one corner of the casserole as a “cheesy section” for them. Leftovers reheat well: add a splash of cream or milk before warming in the oven or microwave so the sauce loosens up again.