Easy Pepperoni Pizza Pasta Bake (Gluten Free)
An easy to make Gluten-Free Pepperoni Pasta Bake that tastes just like a pizza. This kid-friendly, 30-minute, cheesy, dairy-free pasta bake is perfect for a Friday night family dinner.
Friday Night Pizza Pasta Bake
Craving a dinner that’s slightly spicy, cheesy, and easy to toss together? You’ve come to the right recipe with this Gluten-Free Pepperoni Pasta Bake. Classic Friday night pizza flavors without having to order in. Make this easy cheesy dinner with just a few simple pantry-staple ingredients, you’ll have a gluten-free and dairy-free pasta bake ready for dinner in under an hour. PLUS, having hidden-veggies in this pizza meal is a win for us moms!
Ingredients for Pepperoni Pizza Pasta Bake
- Gluten-free pasta of your choice – we recommend penne pasta
- Pizza sauce
- Fresh Zucchini
- Dairy-free cheese of your choice – we recommend Daiya Mozzarella cheese
- Pepperoni – may use pork pepperoni or turkey pepperoni
How to Make This Pizza Pasta Bake Recipe
- Preheat the oven to 350°F degrees.
- In a food processor, place the peeled and quartered fresh zucchini. Pulse for 10-15 seconds or until zucchini has been shredded to small pieces.
- Boil the noodles as directed on the package. Once the noodles are soft, drain them and add them to an 8×13 baking dish. Pour the pizza sauce on top of the noodles. Add the shredded zucchini, pepperonis, and dairy-free cheese. Stir together until noodles are well coated with sauce and cheese is evenly spread out. Place the rest of the pepperonis (12-16 pieces) on top of the pasta bake.
- Place the pasta bake in the oven and bake for 15-20 minutes or until the cheese has melted and the pepperonis on top are getting crisp. Remove from the oven and serve.
A Gluten Free and Dairy Free Pasta Bake
A pizza bake that’s gluten-free and dairy-free AND tastes good? Absolutely! Just because you have an allergy/intolerance/or don’t want to eat certain foods doesn’t mean they have to be tasteless. This pepperoni pizza pasta bake is full of flavor, is extra cheesy, and of course is very filling! It was happily kid tested and approved, thanks to those classic pepperoni pizza flavors.
How to Store This Pizza Bake
To store this pizza pasta bake, keep in an airtight container in the fridge for up to 4 days. To reheat, either warm in the oven at 350°F for 10-15 minutes (depending on the amount of leftovers warming up) or microwave for 30-second increments until heated through.
- 1 box gluten-free pasta of choice
- 1 medium fresh zucchini
- 1 14 oz jar pizza sauce
- 1 6 oz package pepperonis, divided
- 1 cup dairy-free mozzarella cheese
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Preheat oven to 350°F degrees. Lightly spray 9×13 baking dish with cooking spray.
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In a food processor, place the peeled and quartered fresh zucchini. Pulse for 10-15 seconds or until zucchini has been shredded/diced to small pieces.
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Boil the pasta as directed on the package. Once pasta is soft, drain the water and add the pasta to the 9×13 baking dish.
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Pour the pizza sauce on top of the pasta. Add the grated zucchini, add pepperonis (reserving 12-16 slices), and mozzarella cheese. Stir together until noodles are well coated with sauce and cheese is evenly spread out. Place the remaining reserved pepperonis on top of the pasta bake.
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Bake for 15-20 minutes or until cheese has melted and the pepperonis on top are crisp on edges.
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Remove from oven and serve.
Store leftovers in a covered container in the fridge for up to 4 days.
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Looks delicious!