This oven baked 5-ingredient BLT pasta is exactly the kind of neighborly casserole that shows up on a summer evening and somehow disappears before anyone can go back for proper seconds. It borrows the flavors of a classic BLT—smoky bacon, juicy tomatoes, crisp lettuce—and tucks them into a creamy farfalle bake that feels comforting but not fussy. Everything happens in one metal baking pan, which keeps it practical for weeknights, potlucks, or those times when you want something familiar but just a little bit different.
Serve this BLT pasta bake straight from the metal pan with a big spoon while it’s still warm and creamy. It pairs nicely with a simple green salad dressed in a sharp vinaigrette to balance the richness, or a plate of sliced cucumbers and raw veggies if it’s too hot to fuss. A crusty baguette or garlic toast is great for scooping up the creamy sauce and stray bacon bits. For drinks, a crisp white wine, light beer, or sparkling water with lemon keeps the meal feeling summery and light.
Oven Baked 5-Ingredient BLT PastaServings: 6
Ingredients
8 ounces dry farfalle (bowtie) pasta
8 ounces thick-cut bacon, cut into 1/2-inch pieces
2 cups cherry or grape tomatoes, halved
2 cups shredded romaine or iceberg lettuce, loosely packed
2 cups creamy ranch dressing (bottled or homemade)
1 teaspoon kosher salt (optional, to taste)
1/2 teaspoon freshly ground black pepper (optional, to taste
Nonstick cooking spray or a little neutral oil for greasing the pan
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch metal baking pan with nonstick spray or a thin film of oil. Using a metal pan helps the pasta brown a bit around the edges and keeps the heat even.
Bring a large pot of salted water to a boil. Add the farfalle and cook for 2 minutes less than the package directions for al dente; the pasta will finish cooking in the oven. Drain well and set aside while you prep the rest.
While the water heats and the pasta cooks, place the bacon pieces in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is deeply browned and crisp but not burnt, 8 to 10 minutes depending on thickness. Transfer the bacon to a paper towel–lined plate to drain. Reserve 1 to 2 tablespoons of the bacon fat in the skillet and discard the rest.
Add the halved cherry tomatoes to the hot skillet with the reserved bacon fat. Cook over medium heat for 3 to 4 minutes, just until the tomatoes begin to soften and release some juices and pick up a bit of bacon flavor. You’re not making a sauce here, just taking off the raw edge and concentrating their sweetness.
In a large bowl, combine the drained farfalle, crispy bacon, and warm tomatoes with their juices. Pour in the ranch dressing and toss gently until everything is well coated. Taste and season with salt and pepper if needed; some ranch dressings and bacon are already quite salty, so adjust with a light hand.
Transfer the pasta mixture to the prepared metal 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 they’re visible after baking—this gives that appealing, rustic look in the finished pan.
Bake, uncovered, for 18 to 22 minutes, or until the pasta is bubbling around the edges and the top looks slightly golden in spots. You’re looking for a creamy, cohesive bake rather than a dry casserole; if it seems to be drying too quickly, you can loosely tent the pan with foil for the last few minutes.
While the pasta bakes, shred or thinly slice the romaine or iceberg lettuce. You want it dry and crisp, so pat it with a clean kitchen towel or paper towels if it seems damp. This keeps the top from getting watery.
Remove the pan from the oven and let it stand for 5 to 10 minutes so the sauce can thicken slightly and the pasta can set. Just before serving, scatter the shredded lettuce evenly over the top of the warm pasta bake. The heat from the casserole will soften the lettuce slightly while keeping it fresh and crunchy—this contrast is what makes it feel like a true BLT in pasta form.
Serve the BLT pasta bake directly from the metal pan with a large serving spoon, digging down so each portion gets creamy pasta, bacon, tomatoes, and a bit of the wilted-crisp lettuce on top. Any leftovers should be cooled quickly, transferred to an airtight container, and refrigerated within 2 hours.
Variations & Tips
You can swap the farfalle for any short pasta shape you like—penne, rotini, or shells all work, though farfalle holds the creamy dressing nicely in its folds. If you prefer a lighter version, use turkey bacon and a light ranch dressing; just know you’ll get a bit less richness and smokiness. For extra tomato flavor, add a handful of sun-dried tomatoes (well-drained) to the mix before baking. If you miss the classic mayo element from a BLT, stir 1/4 cup mayonnaise into the ranch dressing before tossing with the pasta. To add a bit of heat, sprinkle in a pinch of red pepper flakes with the tomatoes in the skillet. You can also tuck a handful of shredded cheddar or mozzarella into the pasta before baking if you want a cheesier casserole, though it does move the dish away from a strict 5-ingredient concept. Food safety tips: Cook bacon thoroughly until crisp and no longer chewy, and avoid tasting it before it’s fully cooked. Let the cooked bacon drain on paper towels to remove excess grease and reduce splattering. Cool the finished pasta bake slightly before topping with lettuce so the greens wilt gently but don’t turn soggy. Refrigerate leftovers within 2 hours and reheat only once, adding fresh shredded lettuce on top after reheating rather than storing the lettuce on the pasta, as it will discolor and lose texture.
