Pepperoni Alfredo Bake

Move over chicken alfredo. Pepperoni takes the main stage here in Pepperoni Alfredo Bake, a simple--yet decadent--casserole that will have everyone coming back for more!

Why We Love It

Our house has recently become obsessed with turkey pepperoni. We love it in sandwiches, salads and on pizza. We also love alfredo pasta. When I decided to experiment with alfredo casseroles, I eventually tried putting turkey pepperoni on top. After the first bite, we were hooked.

With alfredo, pasta, cheese and turkey pepperoni, what's not to love about this casserole?

Why You'll Love It

There's not a lot of fancy footwork (or kitchen counterwork) in putting this casserole together. We use store bought alfredo, pre-sliced pepperoni and prepackaged shredded cheese. Other than boiling a box of noodles and cutting up a few slices of provolone, there's not much prep work involved.

And after 30 minutes or less in the oven, you have a decadent casserole that others may think took much longer to prepare! You may choose to keep the easy prep work part a secret--that's up to you (sometimes we all need that moment). But you definitely won't be able to keep any leftovers a secret!

Are you a pepperoni lover like me? Check out Pepperoni Pasta Salad!

Ingredients for Pepperoni Alfredo Bake

• 1 (16 oz.) box pasta
• 2 (15 oz.) jars alfredo sauce
• 1 teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• 3 slices provolone (sandwich size and unsmoked)
• 1 cup shredded mozzarella (I use Kraft's fat free)
• 24 slices turkey pepperoni

How to make Pepperoni Alfredo Bake

You'll want to gather the following equipment:

• large pot with lid
• colander
• large mixing bowl
• mixing spoon
• cutting board
• chef's knife
• 13 x 9 casserole dish.

Boil the pasta according to package directions. Drain and rinse with cool water in colander. Set aside.

Kitchen Ready Betty tip: It's okay if the pasta is al dente- it will cook more in the oven!

Speaking of the oven, this would be a good time to preheat it to 350 degrees!

Make the sauce. Pour both jars of alfredo into your large mixing bowl. Add the ground pepper and Italian seasoning. Stir.

Add the pasta. Once it has cooled off, carefully add the pasta to the mixing bowl. Stir gently to incorporate.

Prepare your baking dish. Lightly grease your dish if it's not non-stick (I do this by spraying some canola cooking spray into my dish and then gently spread it around by wiping it with a paper towel).

Spoon the alfredo pasta mixture into the prepared dish.

Now it's time for the cheese! Stack all three slices of provolone on top of each other on your cutting board. Using your knife, slice them into wedges. Separate the wedges and place them on top of the noodles, trying your best to evenly space them.

Kitchen Ready Betty tip: I usually aim for 6 wedges per slice, giving me a total of 18 to put in the casserole.

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. Then let stand 5 minutes before serving.

We LOVE eating Pepperoni Alfredo Bake with salad and garlic bread!

Pepperoni Alfredo Bake Leftovers?

You might have them, but they won't last long!

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.

A Note About the Pasta and Sauce

I have tried making Pepperoni Alfredo Bake with many different types of pasta. My preference is rotini as pictured, but I also like cavatappi, which is sort of like a stretched out corkscrew macaroni. Because of their curves, both of these pastas stick really well to the sauce.

And as for the sauce, not all alfredo is created equal. I typically use Prego or Bertolli in this recipe. I feel that these two brands are creamy enough without breaking the bank in terms of price. They're also not overly rich in flavor or cream (a heavier sauce could clash with the other ingredients).

A Note About the Baking Dish

Now that I am a convert to the glass baking dish craze, I use (you guessed it) glass. This is strictly a personal preference and you may certainly use any 13 x 9 pan you choose. I tend to now use glass baking dishes when I make things with sauces because I feel that there's less of a chance that any of the flavor will absorb into the dish.