My uncle Earl first showed me this pan of crispy, creamy penne one spring when the asparagus was coming in thick along the fence line. He believed in keeping supper simple: just a few good ingredients, a hot oven, and one pan to wash. This 4‑ingredient sheet pan prosciutto asparagus penne is exactly that kind of meal—golden pasta, salty curled prosciutto, tender roasted asparagus, and a rich, creamy glaze that forms right in the pan. It’s the kind of practical, comforting dinner you can pull together on a weeknight, but it still feels special enough to share with company.
I like to serve this penne straight from the foil trays with a big wooden spoon, alongside a crisp green salad or sliced garden tomatoes when they’re in season. Warm crusty bread or garlic toast is perfect for soaking up any extra creamy glaze from the pan. A simple glass of white wine, light beer, or even iced tea fits the farmhouse feel of this dish. For a fuller meal, add a bowl of fresh fruit on the table and let everyone help themselves, family-style.
Oven-Baked 4-Ingredient Sheet Pan Prosciutto Asparagus PenneServings: 4
Ingredients
8 ounces dry penne pasta
1 bunch asparagus (about 1 pound), woody ends trimmed
4 ounces thinly sliced prosciutto
1 1/4 cups heavy cream
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons olive oil (for greasing and drizzling)
Nonstick cooking spray or extra oil for the foil trays (optional)
Directions
Preheat your oven to 400°F (200°C). Line two medium foil trays or one large sheet pan with heavy-duty aluminum foil if they’re not disposable, and lightly grease with olive oil or cooking spray so the pasta doesn’t stick.
Bring a large pot of salted water to a boil. Add the penne and cook for about 2 minutes less than the package directions for al dente. The pasta should still have a firm bite; it will finish cooking in the oven. Drain well.
While the pasta cooks, trim the woody ends from the asparagus. If the spears are very thick, slice them in half lengthwise so they roast at the same rate as the pasta crisps.
In a large bowl, toss the hot, drained penne with the heavy cream, 1 teaspoon kosher salt, and the black pepper until the pasta is evenly coated. The cream will look thin at this point—that’s exactly what you want so it can soak into the pasta and thicken in the oven.
Divide the creamy penne evenly between the two foil trays, spreading it out in a fairly even layer so most of the pasta is in contact with the bottom of the tray. This helps the penne get those golden, crispy edges my uncle loved.
Lay the asparagus spears over the top of the pasta in a single layer, tucking the ends down into the penne here and there so they roast but don’t dry out. Drizzle the asparagus lightly with olive oil and sprinkle with a small pinch of extra salt if you like.
Tear or slice the prosciutto into wide strips and drape them loosely over the asparagus and pasta. Leave the prosciutto ruffled and curled rather than pressing it flat; this is how it bakes up into those wonderfully crispy, salty curls on top.
Place the trays on the middle oven rack and bake for 18–22 minutes, or until the cream has thickened into a glossy glaze, the penne edges are golden and lightly crisp, the asparagus is tender with a bit of char, and the prosciutto is browned and curled.
If you’d like a little extra crisp on top, move the trays under the broiler for 1–2 minutes at the end of baking, watching closely so the prosciutto doesn’t burn.
Remove from the oven and let the trays rest for 5 minutes. The creamy glaze will set slightly as it cools. Taste and add a pinch more salt or pepper if needed, then serve the penne, asparagus, and crispy prosciutto straight from the foil trays at the table.
Variations & Tips
You can easily tailor this simple 4-ingredient idea to what you have on hand while keeping the spirit of the recipe. If asparagus is out of season or too pricey, swap in green beans, broccolini, or halved Brussels sprouts; just keep the pieces similar in size so they roast evenly with the pasta. For a slightly lighter version, you can use half-and-half instead of heavy cream, but the glaze will be a bit thinner and less rich—still tasty, just not quite as velvety. If you’d like a little extra flavor without changing the basic four ingredients, sprinkle in a pinch of garlic powder or crushed red pepper with the cream. You can also use different pasta shapes (rigatoni, ziti, or shells) as long as they are short and sturdy; avoid very tiny shapes, which can overcook and dry out in the oven. For make-ahead prep, you can parboil the pasta earlier in the day, toss it with a drizzle of oil so it doesn’t stick, and refrigerate; when you’re ready to bake, mix it with the cream and proceed as written, adding a few extra minutes in the oven if it’s cold from the fridge. Food safety tips: Keep the heavy cream refrigerated until you’re ready to use it, and don’t leave the finished dish out at room temperature for more than 2 hours; refrigerate leftovers in shallow containers and reheat thoroughly until steaming hot before eating. Prosciutto is a cured meat, so always store it chilled and use it by the date on the package. When reheating this dish, add a splash of cream or milk to keep the pasta from drying out in the oven or microwave.
