Fusilli Pasta with Spinach, Tomato, and Bacon

If your favorite part of a lasagna or baked ziti is the golden crunchy edges, you'll love this sheet pan pasta. Made with a cheesy Alfredo sauce, bacon, tomatoes, spinach, and a touch of lemon zest for brightness, it gets super crisp and brown on top because it bakes in a sheet pan. Before the pasta goes into the oven, the bacon is cooked on the same sheet pan, for less cleanup, plus added flavor from the drippings.

Cheesy Sheet Pan Pasta
Photo: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Tina Bell Stamos
Active Time:
20 mins
Total Time:
1 hrs 5 mins
4 serves


  • 6 thick-cut bacon slices

  • 12 ounces uncooked fusilli pasta

  • 4 cups baby spinach, roughly chopped (4 oz.)

  • 1 (15-oz.) container refrigerated Alfredo sauce (such as Buitoni Alfredo Sauce)

  • 1 cup cherry tomatoes, halved

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon lemon zest (from 1 lemon)

  • 6 ounces pre-shredded Italian six-cheese blend (about 1 1⁄2 cups)

  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Preheat oven to 350°F. Place bacon on a wire rack set in a 10- x 15-inch rimmed baking sheet lined with aluminum foil. Bake in oven until bacon is crispy, 25 to 30 minutes. Roughly chop; set aside. Reserve bacon drippings in pan; remove wire rack.

  2. Increase oven temperature to 425°F. Cook pasta to al dente according to package directions. Drain, reserving 1⁄2 cup cooking water. Return hot pasta to pot. Add spinach and reserved cooking water to pasta; stir until wilted, 1 to 2 minutes. Add Alfredo sauce, tomatoes, mustard, lemon zest, and bacon; stir to combine.

  3. Spread pasta mixture in an even layer in reserved drippings in rimmed baking sheet. Sprinkle with cheese. Bake at 425°F until it's melted and golden brown in spots, about 15 minutes. Garnish with parsley.

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