This pepperoni pizza tortellini casserole combines cheese tortellini, a creamy cheese sauce, pizza sauce, and crisp pepperoni in one bubbly baking dish, and it is ready in under an hour.
The tortellini bakes in a smooth cheese sauce, gets a swirl of pizza sauce, and finishes under the broiler with melted mozzarella and browned pepperoni on top. Kids and adults both go back for seconds.
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Why This Pepperoni Pizza Tortellini Casserole Recipe Works
It tastes like pizza night in casserole form. Pizza sauce, pepperoni, and mozzarella give the familiar flavors, while the tortellini replaces the crust and soaks up the sauce.
The cheese sauce is quick and smooth. Garlic and Italian seasoning warm in oil, milk simmers in, and processed cheese melts into a silky sauce without any flour or roux.
The broiler finish adds color. A few minutes under high heat browns the mozzarella and crisps the pepperoni edges for a bubbling, golden top.
Ingredients for Pepperoni Pizza Tortellini Casserole
- 16 ounces cheese stuffed tortellini
- 1 teaspoon kosher salt, for the pasta water
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 2 cups whole milk
- 1 teaspoon dried Italian seasoning
- 8 ounces processed cheese, cubed
- 2 cups shredded mozzarella based cheese blend
- 2 ounces pepperoni, quartered, for the sauce
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese, for the topping
- 2 ounces sliced pepperoni, for the topping
Cheese tortellini. Cook it for 1 minute less than the package directs, since it keeps cooking in the oven.
Processed cheese. It melts into a smooth sauce that stays creamy after baking. Cut it into small cubes so it melts evenly.
Whole milk. Whole milk gives body to the sauce, while lower fat milk makes it thinner.
Pizza sauce. A spoonful on top adds tomato tang and keeps the dish from tasting heavy.
Pepperoni. Quartered pieces melt flavor into the sauce, while sliced pieces on top crisp at the edges.
How to Make Pepperoni Pizza Tortellini Casserole
1. Heat the oven Heat the oven to 375 degrees F and set out a 9×13 baking dish.
2. Boil the tortellini Cook the tortellini in salted water for 1 minute less than the package directs, then drain.
3. Warm the garlic In a 3 quart pot over medium heat, cook the garlic in the olive oil for about 1 minute until golden and fragrant.
4. Make the cheese sauce Pour in the milk, add the Italian seasoning, and heat until steaming. Lower the heat, add the processed cheese and cheese blend, and stir for 4 to 5 minutes until smooth.
5. Combine the pasta and sauce Fold in the tortellini and quartered pepperoni, then spread the mixture in the baking dish.
6. Add the toppings Dollop the pizza sauce over the top and swirl it in lightly. Cover with the mozzarella and sliced pepperoni.
7. Bake and broil Bake uncovered for 25 minutes, then broil on high for 3 to 4 minutes until golden and bubbling, with the center reaching 165 degrees F.
8. Rest the casserole Let it stand for 5 minutes so the sauce thickens before serving.
How to Serve Pepperoni Pizza Tortellini Casserole
Serve squares of the casserole with a crisp Italian house salad and mozzarella cheesy garlic bread for a full pizza night spread. Add air fryer asparagus or parmesan garlic roasted brussels sprouts for a vegetable. Warm extra pizza sauce on the side works well for dipping.
How to Store and Reheat Pepperoni Pizza Tortellini Casserole
Cover and refrigerate leftovers for up to 3 days. Reheat portions in the microwave, or covered in an oven set to 350 degrees F, until the center reaches 165 degrees F. Freezing is not recommended because the cheese sauce can separate after thawing.
Tips and Variations for Pepperoni Pizza Tortellini Casserole
Undercook the pasta slightly. The tortellini finishes cooking in the oven, so pulling it early prevents mushy pasta.
Cube the cheese small. Small pieces melt faster and avoid a grainy sauce.
Keep the heat gentle. Never boil the milk hard, since high heat can curdle the sauce.
Add vegetables. Stir in sauteed mushrooms, green peppers, or spinach for extra color.
Watch the broiler. Broiling takes only 3 to 4 minutes, so stay near the oven.
Go lighter on salt. The pepperoni, processed cheese, and pizza sauce are all salty, so this recipe uses no added salt in the sauce.
Flag the allergens. The casserole contains wheat, eggs in the pasta, and dairy, so label it for guests.
Leftover safety. For general advice on cooling and storing leftovers, see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Pepperoni Pizza Tortellini Casserole
Can I make pepperoni pizza tortellini casserole ahead of time?
Yes. Assemble it without the broiler step, cover, and refrigerate for up to 24 hours. Bake for 30 to 35 minutes, then broil until golden.
Can I freeze pepperoni pizza tortellini casserole?
It is ideal not to. The cheese sauce can turn grainy after thawing, so plan to refrigerate leftovers and eat them within 3 days.
How do I keep pepperoni pizza tortellini casserole from drying out?
Do not overbake it, keep the sauce loose before baking, and cover leftovers tightly before reheating with a splash of milk.
Can I use frozen tortellini?
Yes. Cook it according to the package directions, usually 5 to 6 minutes, and drain it well before folding it into the sauce.
What can I use instead of processed cheese?
Make a white sauce with 2 tablespoons butter, 2 tablespoons flour, and the milk, then stir in cheddar and mozzarella until smooth.
Cheese Tortellini Pepperoni Pizza Casserole
Equipment
- Large pot
- 3 quart saucepan
- 9×13 Baking Dish
- Colander
Ingredients
Main Ingredients
- 16 oz cheese stuffed tortellini
- 1 tsp kosher salt for the pasta water
- 2 cloves garlic chopped
- 1 tbsp olive oil
- 2 cup whole milk
- 1 tsp dried Italian seasoning
- 8 oz processed cheese cubed
- 2 cup shredded mozzarella based cheese blend
- 2 oz pepperoni quartered, for the sauce
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese for the topping
- 2 oz sliced pepperoni for the topping
Instructions
Cooking
- Prep. Set the oven to 375 degrees F and boil the tortellini in salted water for 1 minute less than directed, then drain.
- Start the sauce. Cook the garlic in the oil for 1 minute, add the milk and Italian seasoning, and heat until steaming.
- Melt the cheese. Reduce the heat and stir in the processed cheese and cheese blend for 4 to 5 minutes until smooth.
- Assemble. Fold in the tortellini and quartered pepperoni, pour into a 9×13 dish, swirl in the pizza sauce, and top with mozzarella and sliced pepperoni.
- Bake. Bake uncovered for 25 minutes, then broil on high for 3 to 4 minutes until golden and 165 degrees F in the center.
- Rest. Let it stand for 5 minutes before cutting into squares.
