Cheesy Pepperoni Tortellini

This gooey tortellini pepperoni pizza bake brings together two crowd pleasers in one mouthwatering dish. The puffy cheese-stuffed pasta bathed in a smooth, creamy sauce loaded with pepperoni makes the perfect mashup of pizza and pasta night in the most satisfying way imaginable.

I came up with this dish during a crazy week when I couldn't pick between pizza or pasta for our dinner. My answer was this blended casserole, and it's now what everyone asks for at our Sunday family meals without fail.

Ingredients

• Cheese tortellini: Forms the hearty pasta foundation with cheese already built in
• Pizza sauce: Gives that real pizza taste in every mouthful
• Mozzarella cheese: Delivers that awesome stringy pull we all love
• Velveeta: Makes the sauce super smooth and perfectly melty
• Pepperoni: Adds that signature pizza zip and slight kick
• Milk: Creates the smooth base for our creamy cheese sauce
• Olive oil: Used for cooking garlic with a rich flavor boost
• Fresh garlic cloves: Bring a punch of flavor you can't get from the jarred stuff
• Italian seasoning: Adds those familiar herb notes throughout
• Additional pepperoni slices: Create that crispy, tasty topping

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 375°F and grease your baking dish well. A glass dish works best so you can see when the edges start bubbling. Don't forget to get the corners greased too since that's where stuff tends to stick.

Prepare the Sauce Base:

Warm olive oil in a big pan over medium heat until it looks a bit shimmery. Toss in your chopped garlic and cook for about a minute and a half. You want it golden and smelling amazing but not dark brown which would taste bitter. Your kitchen will smell fantastic when it's just right.

Create the Cheese Sauce:

Add milk to your garlic pan along with the Italian seasoning. Heat it gently until small bubbles show up around the edges but don't let it boil. Lower the heat and start dropping in Velveeta chunks a few at a time, stirring all the while in a gentle motion. After that's melted, add handfuls of shredded cheese bit by bit until you've got a velvety sauce with no bumps.

Combine Main Components:

Take the pan off the heat and gently mix in your cooked tortellini using a soft spatula with gentle lifts from the bottom. Cook the pasta a bit firmer than normal since it'll keep cooking in the oven. Scatter your cut-up pepperoni throughout, folding just enough to spread it out without breaking the pasta.

Assemble Your Masterpiece:

Dump the mix into your greased dish and spread it out flat. Drop spoonfuls of pizza sauce all over the top and use your spoon back to make light swirls without mixing it all together. This makes little pockets of tangy tomato goodness.

Add the Finishing Touches:

Lay pepperoni slices across the top so they slightly overlap. Sprinkle the rest of your mozzarella cheese over everything, making sure to cover the edges so the pasta doesn't dry out while baking.

Bake to Perfection:

Put your dish on the middle rack and bake for around 25 minutes. You'll know it's done when the cheese is totally melted with some golden spots, sauce is bubbling at the edges, and pepperoni starts to curl up a bit at the sides.

Rest Before Serving:

Let your hot casserole sit for 5-7 minutes before digging in. This important wait lets the super hot cheese sauce firm up a little and helps your serving stay together when you scoop it out.

You might think Velveeta is a weird choice, but it's truly the magic ingredient that takes this dish to another level. My grandma showed me that adding processed cheese to homemade mac and cheese makes the creamiest sauce, so I tried it here too. The first time I made this for my picky nephew who "only eats plain pasta," he went back for more and then wanted it for his birthday dinner.

Make It Your Own

This dish is super flexible based on what your family likes. Swap pepperoni for cooked Italian sausage or some sautéed mushrooms for different flavors. If you don't eat meat, just skip it and throw in extra veggies like bell peppers or spinach instead. Want it spicier? Add some red pepper flakes to your cheese sauce or use pepper jack for part of your cheese mix.

Storage and Reheating

Keep any leftovers in the fridge with a cover for up to 3 days. The flavors actually get better overnight, which makes this great to make ahead. To reheat small portions, use the microwave at 70% power and stir halfway. For bigger amounts, cover with foil and warm in a 325°F oven for about 15-20 minutes until it's hot all the way through.

Serving Suggestions

This filling dish goes great with a simple green salad with tangy dressing to balance the richness. Garlic bread works perfectly for soaking up all that amazing sauce. For a complete meal everyone will love, add some roasted veggies like broccoli or zucchini tossed with olive oil and Italian herbs on the side.

The Weeknight Dinner Solution

This dish saves our dinner time during busy weeks all the time. While it tastes fancy enough for special occasions, it's easy enough for regular days. I often put it all together in the morning, stick it in the fridge covered all day, then just pop it in the oven when we get home from sports practice.

Frequently Asked Questions

→ Can I prepare this casserole in advance?

Definitely! Put it together up to a day ahead and keep it chilled. Before baking, set it out for about half an hour to lose the chill. If the dish is still cold, you might need to bake it for a few extra minutes.

→ What are good substitutes for Velveeta?

If Velveeta’s not your thing, swap it for cream cheese or make your own sauce using butter, flour, milk, and shredded cheese. It’ll taste just as creamy!

→ Is it okay to add some veggies?

Go for it! Bell peppers, mushrooms, spinach, or even olives are great. For firmer vegetables, cook them with garlic first. Stir in spinach last for best results.

→ What sides pair well with this?

A crisp green salad or warm garlic bread goes perfectly. You could also add roasted veggies like zucchini or broccoli to round out the meal.

→ Can this dish be frozen?

Yes! Freeze before or after baking. For unbaked, use a freezer-safe dish, cover tightly, and freeze up to three months. Thaw in the fridge before baking. If baked, cool completely, wrap well, and freeze. Reheat covered at 350°F until hot.

→ Can I use a different tortellini flavor?

Sure thing! Spinach or meat-filled tortellini, or even ravioli, would work. You’ll still get a tasty, hearty meal.