This oven baked 4-ingredient sheet pan bacon pea rigatoni is exactly the kind of weeknight dinner my husband asks for on repeat: it’s cozy, creamy, and feels a little special while requiring almost no prep. The inspiration is classic Italian American baked pasta, but streamlined for real life—everything roasts together on one sheet pan, and the cream turns into a velvety sauce that clings to the rigatoni, catching crispy bacon bits and sweet peas in every tube. It’s a practical way to get a satisfying spring-leaning pasta on the table without chopping, simmering, or babysitting a pot on the stove.
Serve this bacon pea rigatoni straight from the casserole dish with a simple green salad dressed in lemon and olive oil to keep things bright. A side of crusty bread or warm focaccia is perfect for swiping up the creamy sauce. If you like a little contrast, offer a small bowl of crushed red pepper flakes at the table for those who want some heat, and finish each serving with a light grating of Parmesan or Pecorino if you don’t mind going beyond the four core ingredients.
Oven Baked 4-Ingredient Sheet Pan Bacon Pea RigatoniServings: 4
Ingredients
12 oz rigatoni pasta, uncooked (about 3/4 of a 1 lb box)
8 oz thick-cut bacon, cut into 1/2-inch pieces
1 1/2 cups frozen peas (no need to thaw)
2 cups heavy cream
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400°F (200°C). Lightly grease a large rimmed sheet pan with a drizzle of oil or a quick spray to help prevent sticking.
Scatter the uncooked rigatoni evenly over the sheet pan in a single layer as best you can. It’s fine if some pieces overlap a bit.
Sprinkle the frozen peas over and around the rigatoni, letting them fall into the spaces between the pasta so they’re fairly evenly distributed.
Distribute the bacon pieces evenly across the sheet pan, layering them over the pasta and peas. They will render fat as they cook, which helps the pasta soften and crisp at the edges.
In a large measuring cup or bowl, whisk together the heavy cream, 1 teaspoon of the kosher salt, and all of the black pepper until the salt has mostly dissolved.
Slowly pour the seasoned cream all over the pasta mixture, making sure to cover as much of the rigatoni as possible. Gently shake the pan or use a spoon to nudge any obviously dry pockets so the cream can settle around the pasta.
Cover the entire sheet pan tightly with aluminum foil, tenting it slightly so it doesn’t press down on the bacon. Bake, covered, for 25 minutes, until the cream is bubbling and the pasta is beginning to soften.
Carefully remove the foil (watch out for steam). Stir everything gently right on the sheet pan, turning the pasta to coat it in the creamy mixture and redistributing the bacon and peas. Taste a small piece of pasta and sprinkle the remaining 1/4 teaspoon salt over the top if needed.
Return the pan to the oven, uncovered, and bake for another 15 to 20 minutes, stirring once halfway through, until the rigatoni is al dente, the cream has thickened into a glossy sauce, and the bacon is browned and crisp at the edges.
If you’d like a slightly more browned top, you can broil on high for 1 to 2 minutes at the end, watching closely so the bacon doesn’t burn.
Transfer the creamy rigatoni, bacon, and peas to a warm white casserole dish for serving, spooning over all the sauce from the sheet pan. Let it rest for 5 minutes so the sauce settles and clings to the pasta before serving.
Variations & Tips
To stay true to the four-ingredient spirit, I rely on salt and pepper as pantry staples, but you can easily dress this up if you’re inclined. Stir in 1/2 cup grated Parmesan or Pecorino with the cream for a sharper, cheesier sauce, or add a handful of fresh herbs like chopped parsley or chives after baking for a fresher, more pronounced spring note. If you prefer a lighter dish, you can swap half of the heavy cream for whole milk, understanding the sauce will be a bit looser and less rich. For a smokier flavor, use smoked bacon or pancetta; for a leaner version, turkey bacon works, though it will render less fat and may benefit from a drizzle of olive oil on the pasta before baking. You can also substitute other short, hollow pastas like penne or ziti, but avoid very small shapes, which can overcook more quickly. Food safety notes: Always wash your hands and any surfaces or utensils that come into contact with raw bacon. Make sure the bacon is fully cooked and the cream is bubbling hot throughout the pan before serving; the center pasta pieces should be tender when bitten. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly until steaming before eating.
