Cheese Tortellini Pepperoni Pizza

If there is ever a night when only gooey cheese and pizza flavors will do but you want something a little special try this cheese tortellini pepperoni pizza casserole It is comforting cheesy and bursting with both classic pizza taste and the richness of stuffed pasta

This recipe first came together on a hectic Tuesday when I wanted pizza but had tortellini to use up in the fridge The combination was such a hit it quickly became a monthly repeat in our family

Ingredients

• Cheese stuffed tortellini: This is the main comfort factor Be sure to cook it just until al dente so it holds up in the bake
• Garlic: Chopped fresh for that signature Italian flair Use firm plump cloves
• Olive oil: Brings richness and helps saute the garlic Look for extra virgin if possible
• Whole milk: Adds creaminess to bind the sauce together Choose full fat for best results
• Dry Italian seasoning: Gives herby complexity Check for freshness and aroma
• Velveeta cheese cubed: Melts smoothly and delivers a creamy base Avoid the block if it looks dry or crumbly
• Shredded cheese blend mozzarella based: Ensures that gooey pizza cheese pull Go for one with provolone and cheddar for extra zip
• Quartered pepperoni: Brings pizza meatiness Look for pepperoni with a bright color and a bit of spice
• Pizza sauce: Adds zesty tang Choose one with real herbs and tomatoes
• Pepperoni slices: These get bubbly and crisp on top Use a good quality brand for best flavor
• Shredded mozzarella cheese: For that golden blanket on top Buy it fresh and shred yourself for best melt

Instructions

Prep the Baking Dish:

Lightly coat a baking dish with oil or nonstick spray This makes cleanup easier and ensures nothing sticks

Saute the Garlic:

Heat olive oil in a pot on medium Add chopped garlic and cook about one minute until golden and fragrant You want the room to smell wonderful but the garlic should not brown

Create the Cheese Sauce:

Pour whole milk and Italian seasoning into the pot Heat gently until steaming Turn heat to medium low then add the cubed Velveeta and shredded cheese blend Stir constantly until the cheeses melt and you have a smooth glossy sauce

Combine with Tortellini and Pepperoni:

Switch off the heat Gently fold in the cooked tortellini and quartered pepperoni Make sure everything is fully coated in sauce This is what gives every bite oomph

Transfer and Layer:

Spoon the cheesy mixture into your prepared baking dish Dollop the pizza sauce across the surface Swirl it a bit with a spoon but do not fully blend in You want those pockets of sauce for bursts of flavor

Finish with Toppings:

Layer sliced pepperoni evenly on top Scatter shredded mozzarella over the pepperoni For an ultimate bubbly cheesy top make sure to cover the casserole well

Bake and Broil:

Place dish uncovered into a 375 oven Bake for twenty five minutes until bubbling Switch oven to broil and finish for three to four minutes until cheese is deep golden and the pepperoni starts to crisp

The pepperoni is my favorite part as it crisps on top like a classic pizza I remember my nephew sneaking extra slices off the top before dinner was served He always requests this when he visits

Storage Tips

Wrap leftovers tightly and refrigerate for up to four days Warm portions in the oven or microwave for best texture The cheese stays creamy if you add a tiny splash of milk before reheating

Ingredient Substitutions

Swap chicken tortellini for a little extra protein Try turkey pepperoni for a lighter option or use all mozzarella if you prefer a milder cheese flavor Marinara can stand in for pizza sauce in a pinch

Serving Suggestions

Pair this with a crisp green salad and garlic bread for a balanced meal For parties I like to cut it into small squares so everyone gets a perfect mix of cheese and pepperoni in each bite

Cultural Context

Mash ups like this are how many Italian American families blend comfort food with convenience I first tried adding pizza toppings to pasta at summer camp It is pure nostalgia on a plate

Seasonal Adaptations

Stir in sauteed mushrooms or roasted veggies when they are in season Go with roasted cherry tomatoes in summer for extra sweetness Add handfuls of baby spinach for a pop of green

Success Stories

Friends often text asking for the recipe after one taste My neighbor made it for a birthday party and parents kept coming back for seconds It is a dish that always brings smiles

Freezer Meal Conversion

After baking let the casserole cool completely Double wrap and freeze for up to two months Thaw overnight in the fridge then reheat gently covered in the oven

This hearty twist on pizza is a guaranteed crowd pleaser Try it once and you will want to put it into regular rotation for busy nights

Recipe FAQs

→ How do I prevent the tortellini from becoming mushy?

Briefly cook the tortellini until just al dente, as it will continue to bake in the oven and absorb flavors.

→ Can I substitute other cheeses for Velveeta?

Yes, use any creamy melting cheese like cheddar or Monterey Jack for a similar rich texture and flavor.

→ What sides pair well with this dish?

Serve with a crisp green salad or garlic bread to balance the hearty, cheesy casserole.

→ Is it possible to make this casserole ahead of time?

Assemble up to the baking step, cover, and refrigerate. Bake when ready, adding a few extra minutes if needed.

→ How do I store and reheat leftovers?

Keep covered in the refrigerator for up to 3 days. Reheat portions in the oven or microwave until hot and bubbly.