5 cups (16 ounces) dried pasta
1/2 cup butter
2 cloves garlic, finely chopped
1/2 cup all-purpose flour
1 teaspoon salt
4 1/2 cups milk, warmed slightly
3/4 cup sun-dried tomatoes packed in oil, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes, or to taste
1 1/2 cups shredded Provolone cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/3 cup chopped fresh parsley
12 slices pepperoni, diced (optional)
1 cup panko breadcrumbs
- Preheat oven to 350° F. Lightly grease or spray a 9- by 13-inch (3-quart) baking dish.
- Fill a large pot with water and bring to a boil. Add the pasta and cook until very al dente (about 3 minutes shy of how you'd cook it normally for al dente doneness). Rinse under cold water to stop the cooking, drain, and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, stirring constantly. Whisk in the flour and salt and cook, whisking constantly, for 1 minute. Add the warm milk and continue to whisk constantly. Bring the mixture to a boil, then turn it down to low and continue to cook (stirring the whole time) until the mixture thickens and bubbles.
- Stir the chopped sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes into the sauce. Stir for 30 seconds, then add all the cheese except for 1/4 cup of the Parmesan..
- Stir until the cheese melts, then remove from the heat.
- Add the pasta and chopped fresh parsley to the cheese sauce (and the chopped pepperoni, if using).
- Pour the mixture into your prepared pan. Top with the remaining 1/4 cup Parmesan cheese and the breadcrumbs.
- Bake for 20 to 30 minutes, or until golden and bubbling on top. Depending on the size of your pasta, it will take more or less time.
- Remove from the oven and transfer to a cooling rack. Serve while nice and hot! (Although, I won't judge you for eating it cold the next morning for breakfast. Cold morning pizza is amazing and so is this.)