1-Getting Started: Begin by preheating your oven to 350°F (175°C) and spraying a 9 x 13 x 2-inch baking dish with nonstick cooking spray. This simple step ensures your casserole bakes evenly and prevents sticking, making cleanup easier. For a touch of inspiration, check out this baked ziti recipe on our site for additional pasta baking ideas.

2-Getting Started: Once the oven is ready, combine the cooked farfalle pasta and crumbled bacon in a large bowl. This mixture forms the hearty base of the dish, blending textures and flavors right from the start. It’s a quick way to build excitement for the final result.

3-Cooking the Vegetables and Sauce: Next, melt 2 tablespoons of salted butter in a medium skillet over medium heat. Add the 1 ½ cups of diced onion and cook for 2 minutes, then stir in the 3 teaspoons of minced garlic and 1 ½ cups of thawed frozen peas, cooking for an additional 2 minutes until fragrant and tender. This step infuses the dish with fresh, savory notes that elevate the overall taste.

4-Cooking the Vegetables and Sauce: Remove the skillet from heat and mix the onion, garlic, and peas into the pasta and bacon bowl. Pour in 16 ounces of alfredo sauce and stir everything together thoroughly for a creamy consistency. Transfer this mixture to your prepared baking dish, top it with ½ cup of grated parmesan cheese, and bake for 15-20 minutes until heated through and the cheese is nicely browned.

5-Finishing Touches: Finally, garnish with chopped parsley before serving to add a pop of color and freshness. This Stanley Tucci Pasta Casserole is ready to enjoy, with each serving providing about 515 calories, 28g carbohydrates, 16g protein, 37g fat, and 892mg sodium. For more pasta variations, you might like our cheesy beefaroni casserole, which offers similar comforting vibes.