Ingredients
- 4 Roma tomatoes sliced
- 1/2 cup turkey pepperoni about 30 slices
- 2 teaspoons olive oil
- 2 teaspoons Italian seasoning, divided
- 1 1/2 teaspoons garlic salt divided
- pepper
- 8 ounces gluten-free macaroni noodles
- 6 ounces mozzarella cheese grated, about 2 cups
- 2 ounces Parmesan cheese grated, about 2/3 cups
- 1/2 cup 2% plain Greek yogurt
Instructions
- Preheat your oven to 400°F.
- In a medium bowl, toss together the sliced tomato, turkey pepperoni, olive oil, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of garlic salt. Spread in one layer on a baking sheet and sprinkle with a pinch of pepper.
- Bake until the tomatoes begin to soften, about 13-15 minutes. Note that the pepperoni will only take 6-7 minutes to crisp up, so check them often and remove from the pan when done, continuing to cook the tomatoes until soft. Set aside.
- Bring a large pot of salted water to a boil, and cook the pasta according the package directions. Drain the cooked pasta and reserve 1/2 cup of the cooking water.
- Transfer the cooked pasta back into the pot and stir in 1/3 cup of the pasta water. Then add in the cheese, a little bit at a time. Stir between each addition until the cheese is fully melted, and then continue to add the cheese.
- Once the cheese is melted, stir in the Greek yogurt until creamy and well mixed. Stir in the remaining 1 teaspoon of garlic salt and Italian seasoning, and season with a pinch of pepper. If it’s too thick, add the remaining pasta water.
- Stir in the cooked tomatoes and pepperoni and enjoy.