Pepperoni Pasta Bake Casserole: 3 Cheese

Prep Time
Cook Time
Ready In

Recipe: #40234

February 26, 2023

"Credit to Half Baked Harvest cookbook- I had been eyeing this recipe for a while but the kids are not big pepper fans. I finally made it and it was worth it. I prepped the pepper/onions and the oil/herb mixture earlier in the day so it was easy to throw together in the baking dish when dinner time rolled around."

Original is 6 servings


  • Serving Size: 1 (431.4 g)
  • Calories 812.7
  • Total Fat - 42.2 g
  • Saturated Fat - 16.4 g
  • Cholesterol - 66.9 mg
  • Sodium - 930.7 mg
  • Total Carbohydrate - 72.1 g
  • Dietary Fiber - 12.3 g
  • Sugars - 5.1 g
  • Protein - 38.7 g
  • Calcium - 1068.4 mg
  • Iron - 2 mg
  • Vitamin C - 79.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 375dg with rack in the center

Step 2

Mix the olive oil, dried spices, olives, sun-dried tomatoes, and pepperoncini.

Step 3

Put the dry pasta in a 9x13in baking dish, pour the oil/spice mixture over the pasta and gently toss with your hands to evenly distribute the ingredients.

Step 4

Add 3 cups of water and gently toss once more.

Step 5

Layer chopped pepperoni, then the mozzarella and Havarti/provolone over the pasta. Then add the peppers, onions, and pepperoni slices. Sprinkle with Parmesan.

Step 6

Bake for 45-50 minutes or until the pasta has absorbed the water, the cheese is melted, and the peppers are lightly charred. If there is a little grease on the top, you can blot it away with a paper towel.

Step 7

Serve the pasta hot with the fresh basil and extra Parmesan.


No special items needed.

2 Reviews


Full of flavor! Wouldn't change a thing. Thanks for the tip of preparing ahead of time.


review by:
(5 Mar 2023)


As good as it looks. Thanks for posting this recipe. I'm wondering how artichokes might work with this bake?


review by:
(3 Mar 2023)

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