Pepperoni Alfredo Bake
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 and parmesan, it becomes a family approved, savory meal that will have everyone asking for more.
As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!
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.
Notes
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.
Tried this recipe?Let us know how it was!