If your crew cheers for pizza but your pantry says pasta, this recipe is your happy middle ground. Pepperoni Penne is everything we love about a pepperoni pizza, baked into a cheesy, family-friendly pasta bake that just happens to be gluten free and Low FODMAP. It's easy enough for a weeknight, yet feels fun enough for Friday night.
Busy weeknights call for easy budget friendly pasta magic, and that's kind of our thing around here. If you've already tried my cheesy turkey bratwurst pasta or the reader-favorite chicken spaghetti with Rotel, you know I'm all about cozy casseroles that get dinner on the table without a pile of dishes.
This pepperoni penne fits right in. It's saucy, cheesy, and totally weeknight-friendly. And if pasta is your happy place, don't miss browsing all my easy pasta recipes for even more ways to get dinner on the table in under an hour.
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Why You'll Love This Recipe
- Dinner Without Drama - One casserole dish, simple steps, and a meal the whole family actually agrees on.
- Pizza Vibes…But Pasta - Cheesy, saucy, pepperoni goodness baked into every bite... no delivery fee required.
- Gluten Free & Low FODMAP - Comfort food that's gentle on digestion... so nobody has to stress about ingredients.
- Feeds a crowd - This casserole makes 6-8 generous servings… perfect for hungry teens, potlucks, or Sunday meal prep.
What You'll Need
- Gluten Free Penne Pasta Noodles - Barilla's gluten free penne is my go-to. It holds up beautifully in the oven and tastes just like the "regular" stuff.
- Spaghetti Sauce - Make your own low FODMAP pasta sauce or use a store bought option. Some of my favorites: Prego Sensitive is a budget-friendly favorite, and Rao's Sensitive Marinara is another tasty option.
- Pepperoni - This one can be tricky since many brands sneak in onion and garlic. Check labels carefully, or ask at the deli counter. I've had good luck finding a FODMAP-friendly option there.
- Mozzarella Cheese Slices - They melt like a dream and are considered Low FODMAP because mozzarella is naturally low in lactose.
- Fresh Basil (Optional) - A handful on top adds fresh flavor and makes the finished casserole feel extra special.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Cook the noodles
Bring a large pot of water to a boil and season with kosher salt. Add the gluten free penne and cook according to the package directions until just al dente. Drain well, then transfer the noodles to a greased 9x13-inch baking dish.
Step 2: Add the sauce and pepperoni
Pour the spaghetti sauce over the noodles. If your pepperoni slices are large, cut them into fourths. Add the pepperoni pieces to the baking dish and stir everything together until the pasta is evenly coated.
Step 3: Layer the cheese
Arrange the mozzarella slices on top of the pasta, completely covering the surface. Add a few extra pepperoni on top for that golden, crispy finish.
Step 4: Bake until bubbly
Place the casserole in a preheated 350 degree F oven. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Let the pepperoni penne rest for 5 minutes before serving. Sprinkle with fresh basil if you like, and enjoy!
Tips and Tricks
Undercook the pasta a little - Pull it off the stove just shy of al dente. It will finish cooking in the oven and stay perfectly tender.
Toss the pasta well with sauce - This keeps the noodles from drying out and makes baked pepperoni pasta taste like a true pepperoni pizza casserole. Every bite will be saucy.
Let it rest - Give the casserole 5-10 minutes after baking. This helps the cheese set and makes serving so much easier.
Make it ahead - Assemble up to 24 hours in advance, cover, and refrigerate. Add a few extra minutes of bake time and dinner's ready when you are.
Ingredient Swaps
- Gluten Free Rotini or Rigatoni - Swap in another sturdy noodle if you don't have penne.
- Homemade Low FODMAP Marinara - Or use a jarred pizza sauce if that's what's in the pantry.
- Homemade Italian Sausage or Ground Beef - A great alternative if you'd rather skip the pepperoni.
- Provolone, Cheddar, or Dairy-Free Mozzarella - Switch up the cheese to fit your taste or dietary needs.
Variations
- Veggie Loaded: Add zucchini, spinach, or red bell peppers for extra color and nutrition.
- Extra Cheesy: Layer in provolone or cheddar with the mozzarella for a gooey, over-the-top bake.
- Meat Lovers: Mix in meal prepped frozen ground beef, turkey sausage, or even leftover rotisserie chicken with the pepperoni.
Storing and Reheating
Store: Keep leftovers in an airtight container in the refrigerator.
Reheat: Warm up leftovers on a microwave-safe plate for 1-2 minutes until the noodles are warm.
Freeze: Store any chilled leftovers in the freezer for up to four months. The noodles will lose a bit of texture, but they will still be delicious.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Gluten Free Pasta - Stick with rice, corn, or quinoa-based gluten free pasta if sensitive to fructans.
- Spaghetti Sauce - Many jarred sauces contain onion or garlic. Look for Low FODMAP certified brands like FODY, Prego Sensitive, or Rao's Sensitive Marinara, or make a homemade low FODMAP slow cooker pasta sauce.
- Pepperoni - Most store-bought pepperoni contains onion and garlic. Check labels carefully and ask at the deli counter for a clean option.
- Mozzarella & Parmesan - Both are naturally low in lactose, which makes them Low FODMAP in moderate portions.
- Veggie Add-Ins - If you want to bulk up the pasta bake, stick with Low FODMAP portions of zucchini, spinach, or red bell peppers.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes! You can assemble pepperoni penne up to 24 hours in advance. Keep it covered in the fridge, then bake as directed, adding 5-10 extra minutes of bake time.
Look for certified Low FODMAP brands like FODY, Prego Sensitive, or Rao's Sensitive Marinara. You can also try my homemade pasta sauce for a budget-friendly option.
Absolutely. Let the casserole cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat at 350 degrees F until warmed through.
Gluten free penne is classic, but rotini or rigatoni are also sturdy enough for baking. Any short pasta that holds sauce well will work in baked pepperoni pasta.
Yes, mozzarella is naturally low in lactose, making it Low FODMAP in moderate portions. It melts beautifully in pepperoni penne and adds that classic cheesy pull.
Definitely. Try homemade Italian sausage, ground beef, or even rotisserie chicken. All work well in place of pepperoni in this baked pasta dish.
Be sure to coat the pasta evenly in sauce before layering in the cheese. Cover loosely with foil if the cheese starts to brown too quickly, which helps keep everything saucy and moist.
Yes! For a quicker version, cook the pasta and toss it with the sauce and pepperoni on the stovetop. Sprinkle mozzarella over the top, cover, and let it melt. It won't have the bubbly, golden cheese finish of a pepperoni pizza pasta bake, but it's still delicious and saves oven time.
What To Serve With Pepperoni Penne
This baked pasta is hearty on its own, but a couple of simple sides round out the meal and keep it fun for the whole family. A crisp salad with a homemade Italian dressing or oven roasted veggies balance the cheesy richness.
More Loveable Pizza-Inspired Recipes
- Pizza Waffle Fries - A fun twist on loaded fries! Crispy waffle fries topped with gooey cheese and pepperoni that your teens will love on game night.
- Pizza Spaghetti Bake - A saucy, cheesy dish baked until bubbly… It's a mashup of pizza and pasta that feels like pure comfort food.
- Cottage Cheese Pizza - A lighter, protein-packed pizza option. It's Low FODMAP and perfect for lunch or a quick weeknight dinner.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Pepperoni Penne
Equipment
- Baking Pan 9x13-inch
Ingredients
- 12 ounces gluten free penne noodles
- 1 23.75 ounces jarred spaghetti sauce (Note 1)
- ½ pound pepperoni (Note 2)
- 10 slices mozzarella cheese
- fresh basil optional garnish
Instructions
- Preheat oven to 350 degrees F.
- In a large saucepan, boil penne noodles according to the directions on the package. Salt the boiling water with a pinch of salt.
- Spray a 9x13-inch baking dish with nonstick cooking spray for easy cleanup.
- Drain noodles and add to the prepared dish.
- Pour spaghetti sauce over noodles and stir until noodles are covered in sauce.
- Dice pepperoni and add to noodles. Reserve a few pepperoni as a topping.
- Top noodles completely with the mozzarella cheese slices.
- Sprinkle reserved pepperoni to the top of the cheese.
- Bake in a 350 degree F oven for 20 minutes or until cheese is melted and the edges are golden brown.
- Serve with side salad and parmesan cheese crisps.
Venessa says
This is a kid fave in our house!