My grandfather asked for this meal for his birthday and the whole table demanded the secret

This oven baked 5-ingredient BLT pasta is the dish my grandfather now requests every year for his birthday, and the one that made my whole family lean over the table asking, “Okay, what did you DO to this?” It tastes like a cozy, creamy version of a classic BLT sandwich, but baked in one big foil pan so it’s easy to transport, serve, and clean up. The crispy bacon, sweet roasted tomatoes, and creamy pasta all come together in the oven while you catch up with everyone. It’s simple enough for a busy weeknight, but special enough for a birthday dinner or potluck.

Serve this BLT pasta hot straight from the foil tray with a big serving spoon. It pairs really well with a simple green salad (I like romaine or mixed greens with a tangy vinaigrette to cut through the richness) and some crusty bread or garlic toast to scoop up the creamy sauce. For drinks, iced tea, lemonade, or a light beer are all great, low-fuss options. If you’re feeding a crowd, round out the table with a fruit salad or a veggie tray so people can balance their plates without you cooking a second main dish.

Servings: 6

12 oz dry elbow macaroni (or other short pasta)

Preheat your oven to 375°F (190°C). Lightly grease a disposable foil 9x13-inch baking pan with nonstick spray or a little oil. This keeps the pasta from sticking and makes serving easier.

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 2 minutes less than the package directions for al dente (the pasta will finish cooking in the oven). Drain well and set aside.

While the pasta water heats and cooks, place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is browned and crispy, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate to drain. Reserve about 1–2 tablespoons of the bacon drippings in the skillet and discard the rest if there’s a lot.

Add the halved cherry tomatoes to the skillet with the reserved bacon drippings over medium heat. Cook for 3–4 minutes, just until the tomatoes start to soften and release some juices. This step helps them get jammy and sweet in the oven instead of watery.

In a large mixing bowl, combine the drained, slightly undercooked pasta, cooked bacon, and sautéed tomatoes (scrape in any juices from the pan). Add the shredded mozzarella and ranch dressing. Sprinkle with salt and black pepper if using. Gently stir everything together until the pasta is well coated and the bacon and tomatoes are evenly distributed.

Transfer the mixture to the prepared foil baking pan, spreading it into an even layer. Use the back of a spoon to nudge some of the bacon and tomatoes toward the top so you’ll see them in every scoop later.

Cover the foil pan tightly with foil. Place it on a baking sheet for extra stability and bake for 20 minutes, until the pasta is hot and the cheese is starting to melt throughout.

Carefully remove the top foil and return the pan to the oven, uncovered. Bake for another 10–15 minutes, or until the cheese is fully melted, the edges are bubbly, and the tomatoes on top look slightly blistered. The top should look creamy with little golden spots of cheese and crispy bits of bacon.

Let the BLT pasta rest for 5–10 minutes before serving. This helps the sauce thicken slightly so each spoonful holds together. Bring the foil tray right to the table with a big serving spoon and scoop out portions of creamy macaroni studded with crispy bacon and bright baked tomatoes.

To lean more into the classic BLT vibe, you can toss in 1–2 cups of shredded romaine or baby spinach right after baking; the residual heat will wilt it slightly without turning it mushy. For extra cheesiness, sprinkle an additional 1/2 cup of mozzarella or a handful of grated Parmesan over the top during the last 5 minutes of baking. If you prefer a lighter version, use turkey bacon and a light ranch dressing, and cut the cheese back to 1 1/2 cups. For a smoky twist, choose a smoked bacon and add a pinch of smoked paprika to the mix. You can also swap the mozzarella for a cheddar–mozzarella blend for more sharpness, or use gluten-free pasta and a gluten-free ranch to accommodate dietary needs (just undercook gluten-free pasta slightly so it doesn’t get too soft in the oven). This recipe is very forgiving: if it looks a little dry before baking, stir in an extra splash of ranch or a few tablespoons of milk. Food safety tips: Cook bacon until it is fully crisp and no longer chewy or underdone, and never leave cooked bacon or the finished pasta at room temperature for more than 2 hours (or 1 hour if it’s very hot in the kitchen). Cool leftovers quickly, then refrigerate in a covered container within 2 hours and use within 3–4 days. Reheat leftovers until steaming hot in the center (165°F/74°C) before serving, adding a spoonful of milk or ranch if the pasta seems dry.