Tortellini Pepperoni Casserole (Print Version)
# Ingredients:
→ Base
01 -
450g tortellini filled with cheese, prepared as the package suggests
→ Cheese
02 -
225g Velveeta, cut into cubes
03 -
230g of a mozzarella-based cheese mix, shredded
04 -
230g mozzarella cheese, shredded and split in half
→ Sauce
05 -
480ml milk
06 -
120ml of pizza sauce
07 -
2 garlic cloves, finely chopped
08 -
15ml of olive oil
09 -
2.5ml of seasoning mix for Italian flavor
→ Toppings
10 -
Sliced pepperoni for garnishing
11 -
55g small pepperoni pieces, chopped into quarters
# Instructions:
01 -
Get your oven going at 190°C (375°F). Coat a casserole dish to stop food from getting stuck.
02 -
Warm olive oil in a big pan using medium heat. Toss in minced garlic and cook until it smells great and turns a soft golden color, about 1 to 2 minutes.
03 -
Heat up milk in the pan and stir in the Italian seasoning. Keep it warm, but don’t boil. On low heat, slowly stir in your Velveeta cubes and 230g of the cheese blend. Keep mixing until it’s creamy and smooth.
04 -
Turn off the heat and gently mix your cooked tortellini and the quartered pepperoni into the cheese sauce. Make sure everything is coated well.
05 -
Pour the tortellini mixture into the prepared casserole dish. Add spoonfuls of pizza sauce on top and lightly mix it in to create a swirled pattern.
06 -
Spread the sliced pepperoni across the top evenly. Sprinkle 115g of the shredded mozzarella over the surface for a gooey finish.
07 -
Pop it in the hot oven for 25 minutes, or until the cheese looks golden, bubbly, and the dish is fully heated.
08 -
Let the casserole sit for about 5 minutes so it firms up before you dig in.
# Notes:
01 -
For some heat, toss in red pepper flakes or chopped jalapeños with the cheese sauce.