Ingredients
Scale
- 16 ounces cooked Farfalle pasta
- 1 pound cooked and crumbled bacon or pancetta
- 2 tablespoons salted butter
- 1 ½ cups diced onion
- 3 teaspoons minced garlic
- 1 ½ cups thawed frozen peas
- 16 ounces Alfredo sauce (homemade or premade)
- ½ cup grated Parmesan cheese
- Chopped parsley (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray.
- Combine cooked Farfalle pasta and crumbled bacon in a large bowl.
- In a skillet, melt butter, sauté onions for 2 minutes, then add garlic and peas, cooking for an additional 2 minutes.
- Mix the onion mixture with the pasta and bacon, then add Alfredo sauce.
- Transfer the mixture to the baking dish and spread evenly.
- Sprinkle Parmesan cheese on top and bake for 15-20 minutes.
- Garnish with chopped parsley before serving.
Notes
Ensure pasta is cooked al dente for the best texture.
For variations, try different cheeses like mozzarella or gouda.
Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 3
- Protein: 25
- Cholesterol: 100