With pepperoni, three different cheeses, and seasoned alfredo sauce, Pepperoni Alfredo Bake is full of great Italian flavor. This kid approved, savory casserole meal is perfect for busy weeknights when you're looking for an easy dinner option that tastes great with minimal effort.
This alfredo casserole offers a tasty change of pace from the ordinary stovetop pasta meal. With a few extra ingredients, you will have a super cheesy, flavorful noodle casserole that the whole family will love.
Simply cook your favorite corkscrew pasta to al dente; smother the noodles in a thick and creamy alfredo sauce, generously layer with cheese, top with spicy pepperoni and parmesan, and bake it in the oven.
In 30 minutes or less, you'll have a hearty meal that pairs perfectly with English Cucumber Salad or Broccoli Crunch Salad and garlic bread.
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👪Why you'll love it
| Easy recipe with a tasty shortcut- Pepperoni alfredo bake strives for simplicity. Use your favorite jarred alfredo sauce to cut down on prep time. 30 minute bake time- Compared to other pasta casserole options, this meal only bakes for 30 minutes, making it the perfect choice for busy nights. Picky eater approved- If your kid loves pizza (what kid doesn't?), they will love Pepperoni Alfredo Bake! |
🥘Ingredients
For a complete list with measurements, see the printable recipe card below
- corkscrew pasta- rotini, cavatappi, or fusilli work great in this recipe because the sauce sticks to all their curvy noodle nooks and crannies
- alfredo sauce- choose a sauce that's slightly on the thicker side for best results
- black pepper & Italian seasoning- seasonings for added boost in flavor
- provolone- unsmoked is best
- mozzarella- use shredded or fresh mozzarella pearls
- pepperoni- I often use turkey pepperoni to save on fat and calories
- freshly grated parmesan- adds a crispy crunch to the top, along with the pepperoni
🔪Instructions
For more detailed instructions, see the printable recipe card below
- Cook the pasta to al dente according to package directions. Drain and rinse with cool water in colander. Set aside.
- Pour alfredo into a large mixing bowl. Add the ground pepper and Italian seasoning. Stir.
- Then add the pasta. Stir gently to incorporate.
- Spoon the alfredo pasta mixture into the prepared dish.
- Slice the provolone cheese into small wedges; then arrange on top of noodles.
- Sprinkle the mozzarella cheese on top.
- Add the turkey pepperoni.
- Sprinkle on the parmesan.
- Bake uncovered at 350 degrees for 25-30 minutes or until sauce is slightly bubbling. Let stand 5 minutes before serving.
Hint: Cooking the noodles to al dente allows them to absorb more sauce while baking; it also prevents the noodles from falling apart.
🥣Substitutions
Sauce: Feel free to use a flavored alfredo sauce. Readers have shared that they like using garlic parmesan alfredo for added flavor.
Cheese: Instead of provolone, you can use American, Muenster, or Monterey Jack.
📖Variations
Spicy: Add 1 tablespoon of crushed red pepper flakes to the sauce mixture.
With broccoli: Add a bag of defrosted frozen broccoli to the casserole before baking.
With chicken: Have leftover chicken? Toss it in!
🍽Equipment
- large pot with lid
- colander
- large mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
- cutting board
- chef's knife
- 13 x 9 casserole dish (glass or ceramic); greased
🍶Storage
Store in an airtight container and refrigerate. Enjoy within five days.
Reheating instructions: Bake covered at 325 degrees for 20 minutes. Uncover and bake an additional 5-10 minutes or until the casserole is heated through.
💭Top tip
Rather than just layering whole slices on top, slice the provolone cheese so that it melts better while baking. This also ensures that the other contents of the casserole get heated within 30 minutes in the oven.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Pepperoni Alfredo Bake:
📋Recipe
Pepperoni Alfredo Bake
Ingredients
- 16 oz pasta rotini or cavatappi recommended
- 2 (15 oz.) jars alfredo sauce Prego or Bertolli recommended
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 3 slices Provolone sandwich size and unsmoked
- 1 cup shredded mozzarella
- 24 slices turkey pepperoni can substitute original if preferred
- ⅓ cup freshly grated parmesan find this in the refrigerated case; comes in a bag or cannister
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions for al dente. Drain and set aside.
- Empty both jars of alfredo sauce into large bowl.
- Add ground pepper and Italian seasoning to bowl. Blend until fully incorporated.
- Add cooled off, cooked noodles to the sauce mixture. Stir.
- Lightly grease 13x9 dish. Then spoon noodle mixture into prepared dish.
- Slice provolone into wedges. Separate wedges and place on top of noodle mixture, trying your best to evenly space them.
- Sprinkle mozzarella on top of noodle mixture.
- Evenly space 24 slices of turkey pepperoni on top.
- Sprinkle on the parmesan cheese.
- Bake uncovered at 350 degrees for 25-30 minutes, or until sauce is slightly bubbling.
- Let stand 5 minutes before serving.
- Store any leftovers in an airtight container and refrigerate for up to 5 days.
- To reheat, bake covered at 325 degrees for 20 minutes. Uncover and bake an additional 5-10 minutes or until the casserole is heated through.
Steph D. says
This was a great way to jazz up a jar of alfredo sauce. We really enjoyed this easy casserole.
Kitchen Ready Betty says
It's fun to use alfredo in different ways, and this is a very easy recipe. So glad you enjoyed it.