With pepperoni, provolone, mozzarella and seasoned alfredo sauce, Pepperoni Alfredo Bake is full of great Italian flavor. This kid approved, savory 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 bake it in the oven.
In 30 minutes or less, you’ll have a hearty meal that pairs perfectly with a side salad and garlic bread.
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. Customizable- Feel free to use your favorite sliced cheese in this recipe. Instead of provolone, you could use American, Monterey Jack, or Muenster. 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 Pepperoni Alfredo Bake
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; flavored alfredo sauce is a great option too
- 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
Click here for a list of equipment needed for this recipe
- large pot with lid
- colander
- large mixing bowl
- mixing spoon
- cutting board
- chef’s knife
- 13 x 9 casserole dish
How to Make Pepperoni Alfredo Bake
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.
- Bake uncovered at 350 degrees for 25-30 minutes or until sauce is slightly bubbling. Let stand 5 minutes before serving.
Storing Pepperoni Alfredo Bake
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.
What to Serve with Baked Alfredo
Serve Pepperoni Alfredo Bake with steamed veggies, a side salad and garlic bread for a complete meal.
For another busy weeknight dinner, see Ham and Vegetable Dijon.
For more great recipes featuring pepperoni, see Pepperoni Pasta Salad, Cheesy Pepperoni Pizza Sliders, Pepperoni Pizza Crescent Rolls and Pepperoni Pizza Dip.
Pepperoni Alfredo Bake
Description
This is not your ordinary alfredo bake. Provolone and mozzarella melt together to create a creamy and comforting alfredo sauce base that envelops your favorite curvy noodle. When topped with pepperoni, it becomes a family approved, savory meal that will have everyone asking for more.
Pepperoni Alfredo Bake
How to Make Pepperoni Alfredo Bake:
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Preheat oven to 350 degrees.
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Cook pasta according to package directions for al dente. Drain and set aside.
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Empty both jars of alfredo sauce into large bowl.
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Add ground pepper and Italian seasoning to bowl. Blend until fully incorporated.
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Add cooled off, cooked noodles to the sauce mixture. Stir.
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Lightly grease 13x9 dish. Then spoon noodle mixture into prepared dish.
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Slice provolone into wedges. Separate wedges and place on top of noodle mixture, trying your best to evenly space them.
I usually aim for 6 wedges per slice, giving me a total of 18 to put in the casserole. -
Sprinkle mozzarella on top of noodle mixture.
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Evenly space 24 slices of turkey pepperoni on top.
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Bake uncovered at 350 degrees for 25-30 minutes, or until sauce is slightly bubbling.
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Let stand 5 minutes before serving.
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Store any leftovers in an airtight container and refrigerate for up to 5 days.
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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.
Note
You can use any noodle in this recipe. but I have found that corkscrew pasta works best because the alfredo mixture sticks very well to it!
If you opt to make this ahead of time, don't have it sit for more than a few hours in your refrigerator before baking, This is because the noodles will continue to absorb the sauce, which can affect your baking time and noodle consistency.
If you're not a huge pepperoni fan, you could opt to add 1 cup of pre-cooked diced chicken to the noodle mixture, then sprinkle some parmesan on top of the other cheeses before baking.
