Cheese Tortellini Pepperoni Pizza Casserole
Cheese tortellini baked in a creamy cheese sauce with pizza sauce, pepperoni, and mozzarella.
Equipment
- Large pot
- 3 quart saucepan
- 9x13 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 9x13 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.
Notes
Substitutions: Swap in frozen tortellini, or use cooked sausage in place of pepperoni.
Tips: Watch the broiler closely and avoid boiling the milk.
Storage: Refrigerate for up to 3 days and reheat until it reaches 165 degrees F. Do not freeze.