An easy homemade alfredo sauce combines with spinach, tomato, bacon and pasta in this family-favorite sheet pan pasta supper. Baking the pasta on the sheet pan gives a slight crispness to the pasta, a delicious contrast with the melted cheese and creamy sauce.
The sauce leans on Braum’s butter and heavy whipping cream for richness, thickened with Shawnee Mills all-purpose flour. Bar-S bacon adds smoky crunch, Della Terra fusilli holds the sauce in every ridge, and Scissortail Farms baby spinach and parsley bring a fresh, green finish. Lovera’s Caciocavera cheese melts into pockets of stretchy, salty goodness across the top.
Quick Alfredo Sauce:
Sheet Pan Ingredients:
Melt the butter in a large saute pan over medium heat. Add the garlic and cook just until fragrant, about 30 seconds. Whisk in the flour and cook for 1 to 2 minutes, until it turns a light golden brown.
Pour in the cream, bring to a simmer, then lower the heat and simmer for 2 minutes. Whisk in the salt, pepper, lemon zest, and mustard, whisking for 1 minute. Remove from the heat and whisk in the parmesan until it melts into the sauce. Set the sauce aside.
Meanwhile, cook the bacon until crisp. Crumble and set aside.
Cook the pasta according to the package directions, then drain and return it to the pot. Add the alfredo sauce, stirring to coat every noodle. Fold in the bacon.
Spread the pasta mixture across a large rimmed baking sheet. Scatter the spinach, tomatoes, and Caciocavera cheese over the top. Bake in a preheated 375 degrees F oven for 15 minutes, until the cheese is melted and the edges turn golden and crisp. Garnish with parsley before serving.