BBQ Ranch Pepperoni Pasta Bake

I've been following Shea over at Dixie Chik Cooks for awhile...and I recently had the pleasure and opportunity to meet and become friends with her (makes sense...we both live in Birmingham!). Thanks, Plain Chicken!

She created this recipe for a Ronco contest/sweepstakes, and I was so intrigued by the ingredients that I had to try it out for myself. 

I made a few changes, like incorporating the pepperoni into the sauce (instead of placing on top) to ensure every bite had some and reserving some of the cheese to cover the pasta for a nicely browned "crust."

I was so surprised at just how well these flavors worked together! This is decadent...and a neat change to traditional baked pasta. I'm already looking forward to leftovers today for lunch!

Printable recipe

1 12-ounce box rotini pasta, cooked
1-1/2 cups Ranch dressing
1 cup BBQ sauce
1/2 cup milk
2 cups Mozzarella cheese, divided
25 pepperoni slices, cut in half
Italian seasoning

In a large bowl, combine Ranch dressing, BBQ sauce, milk, one cup of cheese, and pepperoni to make "sauce." Add cooked pasta and stir to coat well. Pour into greased baking dish. Top with remaining cheese and some Italian seasoning. Bake at 350 degrees for 30 minutes.