Charcuterie Board Pasta Bake

This hearty Charcuterie Board Pasta Bake transforms everyone's favorite party platter into a cozy, crowd-pleasing casserole. The combination of savory cured meats, artisanal cheeses, and bright vegetables creates a pasta dish that's both familiar and excitingly different from your standard baked pasta.

I created this recipe after having leftover charcuterie ingredients from a dinner party. Instead of making another board the next day, I decided to reimagine these luxurious ingredients into a comforting pasta bake that has since become my signature dish when hosting friends.

Ingredients

• Penne pasta: provides the perfect foundation and holds up well to the hearty ingredients
• Smoked mozzarella cheese: adds a subtle smokiness that complements the cured meats beautifully
• Sharp cheddar cheese: brings that classic tangy flavor and gorgeous orange color when melted
• Crumbled goat cheese: creates pockets of creamy tanginess throughout the dish
• Pepperoni and prosciutto: offer two different textures of cured meat flavor
• Kalamata olives: provide briny bursts of flavor that cut through the richness
• Cherry tomatoes: add freshness and slight acidity to balance the rich cheeses
• Fresh basil: brightens the entire dish with its aromatic quality
• Marinara sauce: ties everything together with its rich tomato base

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F and allow it to fully preheat while you prepare the other ingredients. A properly preheated oven ensures even cooking and proper browning of the cheese topping.

Cook the Pasta:

Bring a large pot of water to a rolling boil before adding a generous amount of salt. Cook the penne just until al dente about 1 minute less than package directions. The pasta will continue cooking in the oven so slightly undercooking it now prevents mushiness later.

Prepare the Sauce:

In a large mixing bowl combine marinara sauce with the minced garlic making sure the garlic is finely minced for even distribution. Add the red pepper flakes for a gentle heat that builds gradually. Incorporate dried oregano which complements the Mediterranean flavors perfectly. Season thoughtfully with salt and pepper remembering that many of the charcuterie ingredients already contain salt.

Combine Ingredients:

Add the drained pasta to your seasoned sauce while it's still hot so it absorbs some of the flavors. Fold in each cheese variety separately to ensure even distribution. The three cheeses will create different textures throughout the dish. Add the meats next then the olives and tomatoes last to avoid crushing them. Gently fold everything together until each pasta piece is coated in sauce.

Transfer to Baking Dish:

Pour the mixture into a greased baking dish spreading it evenly to the corners. Press down slightly to eliminate any large air pockets which helps everything meld together during baking.

Add Toppings:

Sprinkle Parmesan cheese evenly across the top layer. This creates a beautiful golden crust during baking and adds another dimension of cheese flavor.

Bake:

Place in the center rack of your preheated oven and bake until the top is golden and bubbling around the edges. You might see some of the oils from the cheese and cured meats rising to the surface this is normal and adds flavor.

Garnish and Serve:

Allow the pasta bake to rest for 5 minutes after removing from the oven. This crucial step helps the cheese set slightly making it easier to serve in neat portions. Sprinkle with fresh parsley just before bringing to the table.

The smoked mozzarella is truly the secret star of this dish. I discovered its transformative power by accident when I ran out of regular mozzarella one night. The subtle smokiness elevates the entire dish and pairs exceptionally well with the cured meats, creating a depth of flavor that regular mozzarella simply cannot achieve.

Storing Leftovers

This pasta bake actually improves overnight as the flavors meld together. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil and warm in a 325°F oven until heated through, about 15-20 minutes. Add a splash of water or extra marinara if it seems dry. Avoid microwave reheating if possible as it can make the pasta texture unpleasant and the cured meats rubbery.

Customization Options

The beauty of this dish lies in its flexibility. Use whatever cheeses and meats you have on hand from your last charcuterie board. Try blue cheese for stronger flavor or fontina for extra meltiness. Salami works beautifully in place of pepperoni, and capicola can substitute for prosciutto. For a vegetarian version, omit the meats and increase the olives, add roasted red peppers, artichoke hearts, and a wider variety of cheeses. The recipe follows the same charcuterie philosophy of balancing flavors and textures.

Wine Pairing Suggestions

This rich pasta bake calls for a wine that can stand up to its bold flavors. A medium-bodied red with good acidity works wonderfully. Try a Sangiovese or Chianti Classico whose bright cherry notes and acidity cut through the richness of the cheese and complement the tomato sauce. For white wine lovers, an unoaked Chardonnay provides enough body without overwhelming the dish. The slight butter notes in the wine enhance the creaminess of the cheeses.

Common Questions About This Recipe

→ Can I substitute the cheese types?

Yes, you can mix and match cheeses according to your preference. Try fontina, provolone, or gouda for a twist.

→ Are there alternatives to pepperoni and prosciutto?

Other cured meats like salami, soppressata, or capicola work well in place of or alongside the originals.

→ Can I prepare the dish ahead of time?

Absolutely. Assemble the pasta bake in advance and refrigerate. Bake just before serving for best texture.

→ Is it possible to make this vegetarian?

Omit the cured meats and add roasted vegetables such as zucchini, eggplant, or mushrooms for a hearty vegetarian option.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until thoroughly warmed.

→ What wine pairs well with this dish?

A light red such as Pinot Noir or a white like Chardonnay complements the savory, cheesy flavors beautifully.