Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish. Bring a large pot of water to a boil. Add the penne pasta and cook for approximately 1–2 minutes less than the package's al dente instructions. Reserve ½ cup of pasta water, then drain the pasta and set it aside.

Cut the hard salami and ham into thin strips. Slice the pepperoni if it isn't already sliced, and drain the pepperoncini to remove excess liquid. Set everything aside while you prepare the sauce.

In a large mixing bowl, combine the Alfredo sauce, deli dressing, black pepper, and Italian seasoning. Whisk everything together until the sauce is smooth and evenly combined. Taste before adding the salt because the deli meats, dressing, and cheese already contain plenty of sodium.

Add the cooked penne pasta to the bowl with the sauce. Next, add the sliced salami, ham, pepperoni, and pepperoncini. Gently toss everything together until the pasta and deli meats are evenly coated with the creamy sauce. If the mixture seems too thick, add a few tablespoons of the reserved pasta water.

Transfer half of the pasta mixture into your prepared baking dish. Layer half of the provolone cheese over the pasta. Add the remaining pasta mixture, spreading it evenly across the dish. Finish by covering the top with the remaining provolone cheese and 1 cup of shredded Italian-blend cheese.

Place the baking dish into the preheated oven and bake uncovered for approximately 20–25 minutes, or until the sauce is bubbling and the cheese is fully melted. For a more golden-brown cheese topping, switch the oven to broil for the final 1–2 minutes. Keep a close eye on the casserole while broiling because the cheese can brown quickly.

Remove the pasta bake from the oven and allow it to rest for approximately 5 minutes. This helps the sauce settle slightly and makes the pasta easier to serve. Scoop generous portions onto plates and serve while the cheese is hot and melted.