Cheese Tortellini Pepperoni Casserole (Print Version)
Delight in a cheesy tortellini bake topped with savory pepperoni and melted mozzarella.
# Ingredients:
Pasta
01 -
16 ounces cheese-stuffed tortellini, cooked according to package instructions
Aromatics and Oil
02 -
2 garlic cloves, chopped
03 -
1 tablespoon olive oil
Dairy
04 -
2 cups whole milk
05 -
8 ounces original Velveeta cheese, cubed
06 -
2 cups shredded cheese blend (mozzarella-based)
07 -
1 cup shredded mozzarella cheese
Seasonings and Sauces
08 -
½ teaspoon dry Italian seasoning
09 -
½ cup pizza sauce
Meat
10 -
2 ounces pepperoni, quartered
11 -
Sliced pepperoni, for topping
# Instructions:
01 -
Preheat the oven to 190°C (375°F) to prepare for baking.
02 -
Heat olive oil in a 3-quart pot over medium heat. Add chopped garlic and sauté, stirring constantly, until golden and fragrant, about 1 minute.
03 -
Pour in whole milk and sprinkle in dry Italian seasoning. Stir until the milk begins to steam gently.
04 -
Reduce heat to low and add cubed Velveeta and shredded cheese blend. Stir continuously until completely melted and smooth.
05 -
Remove pot from heat but keep on burner. Stir in cooked tortellini and quartered pepperoni, coating evenly with cheese sauce.
06 -
Evenly spread the tortellini and cheese mixture into a casserole dish.
07 -
Dollop pizza sauce over the tortellini mixture and swirl gently to create a marbled effect without full mixing.
08 -
Arrange sliced pepperoni over the sauce and generously sprinkle shredded mozzarella cheese on top.
09 -
Bake uncovered on the center oven rack for 25 minutes until bubbling. For a golden finish, broil on high for 3 to 4 minutes while monitoring closely.
10 -
Remove from oven, allow to cool slightly, then serve warm to enjoy.
# Notes:
01 -
Ensure tortellini is drained thoroughly after cooking to avoid excess water diluting the cheese sauce.