White Pizza Pasta Bake combines the comforting creaminess of Alfredo with the classic toppings of a white pizza. This casserole-style pasta is easy to prepare, loaded with melty mozzarella, savory Italian sausage and pepperoni, and bright vegetables for balance. It’s a great weeknight meal that reheats well for leftovers.
White Pizza Pasta Bake
This pasta bake brings all the flavors of a white pizza together with tender penne and a creamy Alfredo sauce. The recipe is highly customizable—add mushrooms, tomatoes, broccoli, or swap sausage for chicken or bacon to suit your family’s tastes. It’s simple enough for a busy weeknight and makes tasty leftovers, so you can skip takeout and enjoy a comforting, home-baked meal.
Is there a difference between Alfredo sauce and white pizza sauce?
They can be different. Many pizzerias use Alfredo sauce and call it a white pizza, but technically a traditional white pizza sauce may be a thicker béchamel. Alfredo is generally creamier and richer in flavor.
How To Make White Pizza Pasta Bake
- Cook. In a medium skillet, brown and crumble the Italian sausage over medium heat. Drain excess grease and set aside.
- Boil. Cook the penne according to package directions. Drain and return the pasta to the pot.
- Stir. Add the Alfredo sauce to the pasta and mix until evenly coated.
- Layer. Spread half of the sauced pasta into a 9×13-inch baking dish. Top with half the shredded mozzarella, then half of the cooked sausage, pepperoni, diced bell pepper, diced red onion, and sliced black olives. Add the remaining pasta and finish with the remaining cheese and toppings.
- Bake. Cover with foil and bake at 350°F for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly around the edges.
Storing White Pizza Pasta Bake
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for a minute or two until warmed through. Due to the creaminess of the Alfredo sauce, freezing is not recommended because the texture can change.
Ingredients Notes for White Pizza Pasta Bake
- Italian Sausage – Choose mild, sweet, or spicy based on preference.
- Penne Pasta – Any small tubular pasta works well; substitute shells, ziti, or rigatoni if desired.
- Alfredo Sauce – Use store-bought or your favorite homemade Alfredo.
- Mozzarella Cheese – Freshly shredded mozzarella melts better and improves the dish’s flavor; provolone is a good alternative.
- Pepperoni – Regular or turkey pepperoni both work.
- Bell Pepper – Deseed, dice, and divide the pepper; any color is fine.
- Red Onion – Dice and divide. If you prefer a milder onion flavor, use sliced green onions instead.
- Black Olives – Drain and slice; green or Kalamata olives are tasty alternatives.
Enjoy!
~Nichole
White Pizza Pasta Bake
Ingredients
- 1/2 Pound Italian Sausage
- 12 ounces Penne Pasta
- 2 Cups Alfredo Sauce
- 3 Cups Shredded Mozzarella cheese, divided
- 3 Ounces Sliced Pepperoni
- 1 Bell Pepper, deseeded, diced, and divided
- 1 Small Red Onion, diced and divided
- 1/3 Cup Sliced Black Olives, drained and divided
Instructions
- Preheat the oven to 350°F (175°C).
- Cook and crumble the sausage in a medium skillet until browned; drain and set aside.
- Boil the pasta according to package directions, then drain and return to the pot.
- Stir the Alfredo sauce into the pasta, then spread half of the pasta into a 9×13-inch casserole dish.
- Top with half of the cheese, then half of the sausage, pepperoni, bell pepper, onion, and black olives.
- Add the remaining pasta, then finish with the remaining cheese and toppings.
- Cover tightly with foil and bake for 25 minutes. Remove foil and bake 20 more minutes, until cheese is melted and bubbly.
- Garnish with fresh basil leaves if desired and serve warm.
Notes
Nutrition
Nutrition information is an approximation.