Cheese Tortellini Pepperoni Pizza Casserole
A delightful fusion of pizza and pasta in one easy-to-make casserole, perfect for busy weeknights or family gatherings.
Servings: 6 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 20 oz 20 oz (1 1/2 lbs) cheese tortellini Choose fresh or refrigerated for a soft, comforting base.
- 2 cups 2 cups pizza sauce or marinara A rich tomato sauce infuses the dish with vibrant flavor.
- 1.5 cups 1 1/2 cups shredded mozzarella cheese This gooey cheese melts beautifully, creating a creamy texture.
- 0.5 cup 1/2 cup grated Parmesan cheese For a sharper, nutty undertone that complements the mozzarella.
- 1 tsp 1 tsp Italian seasoning A blend of dried herbs that brings a taste of Italy.
- 1 tsp 1 tsp garlic powder Adds depth and a hint of warmth to the casserole.
- 1 tbsp 1 tbsp olive oil Used to grease the baking dish, adding a subtle richness.
- 25-30 slices 25–30 slices mini pepperoni (or regular, cut in half) These savory bites contribute a touch of indulgence.
- Optional: Red pepper flakes and chopped parsley For heat and a fresh touch of color and flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Boil the tortellini in salted water for 2 minutes less than the package recommends, then drain and set aside.
- In a large bowl, combine the cooked tortellini, pizza sauce, Italian seasoning, garlic powder, and half the mozzarella cheese. Toss gently to coat.
- Pour the mixture into your greased dish and top with the remaining mozzarella, Parmesan, and pepperoni slices.
Baking
- Bake uncovered for 20–25 minutes until the cheese is melted, bubbly, and slightly golden.
- Sprinkle with red pepper flakes and parsley if desired. Serve hot.
Notes
Consider adding sautéed vegetables like bell peppers or mushrooms for extra nutrients and flavor. For a crisp topping, broil for a minute or two at the end.