Hey everyone, Jason Griffith here from Chef Maniac! If there’s one thing that brings a smile to everyone’s face, it’s the magical combination of cheesy pasta and savory pizza. Today, we’re smashing those two comfort food titans together to create something truly epic: Cheese Tortellini Pepperoni Pizza Casserole. This dish is a celebration of gooey cheese, hearty pasta, and zesty pepperoni, all baked into one incredibly satisfying meal. Get ready for a family favorite that’s as fun to make as it is to eat!

Why I Love This Recipe

I absolutely adore this Cheese Tortellini Pepperoni Pizza Casserole because it delivers big, familiar flavors with surprising ease. It’s the ultimate comfort food mashup, combining the creamy texture of tortellini with the classic taste of pepperoni pizza. It’s incredibly simple to assemble, making it a perfect solution for busy weeknights or feeding a hungry crowd. The homemade cheese sauce, infused with garlic and Italian seasoning, is wonderfully rich, and every bite is loaded with tender tortellini and savory pepperoni. Plus, it’s endlessly adaptable, allowing you to customize it with your favorite pizza toppings!

List of Ingredients

Here’s what you’ll need to create this fantastic Cheese Tortellini Pepperoni Pizza Casserole:

• 1 (16 oz) package of cheese tortellini, cooked according to package instructions
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese (for mixing into sauce)
• 2 cups shredded cheese (mozzarella-based blend or your favorite cheddar/Monterey Jack blend for the sauce)
• 8 ounces Velveeta, cubed
• 2 ounces pepperoni, quartered
• 2 cups milk
• 1 tablespoon olive oil
• 2 garlic cloves, chopped
• 1/2 teaspoon Italian seasoning
• Sliced pepperoni (for topping)

Swaps and Notes

• Tortellini: Cheese tortellini is classic, but you could use spinach and ricotta tortellini or even a different short pasta like penne or rotini for a similar effect, though it won’t be as “cheesy” inside.
• Cheese Sauce: Velveeta provides that ultra-creamy, smooth texture. If you prefer to avoid Velveeta, you can make a roux-based cheese sauce with butter, flour, milk, and a blend of sharp cheddar and mozzarella, but it will take a bit more effort.
• Shredded Cheese: The “2 cups shredded cheese” is intended for the sauce. A mozzarella-based blend works well for melting. The “1 cup shredded mozzarella” is specifically for the top.
• Pepperoni: Using both quartered (for mixing in) and sliced (for topping) pepperoni adds texture and visual appeal. You can use mini pepperoni for convenience.
• Pizza Sauce: Use your favorite jarred pizza sauce or marinara.
• Seasoning: Adjust Italian seasoning to your preference. A pinch of red pepper flakes can be added for a subtle kick.
• Add-ins: Feel free to stir in other cooked pizza toppings like cooked crumbled sausage, diced cooked bell peppers, or sautéed mushrooms.

List of Steps for the Recipe

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish or similar size to prevent sticking.
2. Prepare the Garlic Infusion: In a large pan or Dutch oven, heat the olive oil over medium heat. Add the chopped garlic and sauté until it becomes fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
3. Make the Creamy Cheese Sauce: Pour in the milk and add the Italian seasoning to the pan. Heat until the milk is warm but not boiling. Reduce the heat to low and gradually add the cubed Velveeta and the 2 cups of shredded cheese. Stir continuously with a whisk or spoon until the cheese is fully melted and the sauce is smooth and creamy.
4. Combine Ingredients: Turn off the heat under the cheese sauce. Gently fold in the cooked tortellini and the quartered pepperoni, making sure everything is evenly mixed and coated with the luscious cheese sauce.
5. Assemble the Casserole: Transfer the tortellini mixture into the greased casserole dish, spreading it out evenly.Spoon dollops of the 1/2 cup pizza sauce over the top of the tortellini mixture. Lightly swirl the pizza sauce into the mixture with a spoon, creating streaks of red sauce.
6. Top with Pepperoni and Cheese: Arrange the sliced pepperoni decoratively on top of the casserole. Sprinkle evenly with the remaining 1 cup of shredded mozzarella cheese to create a bubbly, golden-brown topping.
7. Bake: Place the casserole dish in the preheated oven and bake for about 25 minutes, or until the cheese on top is melted, bubbly, and golden brown, and the casserole is heated through.
8. Serve: Allow the casserole to cool for a few minutes before serving. This brief resting period helps the casserole set slightly, making it easier to serve and preventing it from being too runny. Serve hot.

Tips for Success

• Cook Tortellini Al Dente: Cook the tortellini according to package instructions until al dente. It will continue to cook slightly in the oven, so you don’t want it mushy from the start.
• Low Heat for Cheese Sauce: When making the cheese sauce, keep the heat low and stir continuously to ensure the Velveeta and shredded cheese melt smoothly without clumping or burning.
• Don’t Over-Swirl Sauce: Just gentle swirls of the pizza sauce on top are enough to distribute its flavor without fully incorporating it into the creamy cheese sauce.
• Cover if Browning Too Quickly: If the top is browning too fast before the casserole is heated through, you can loosely tent it with aluminum foil.
• Rest Before Serving: This short rest makes a big difference in how well the casserole holds together when scooped.

Serving Suggestions and Pairings

Cheese Tortellini Pepperoni Pizza Casserole is a hearty, complete meal, but it pairs wonderfully with:

• Garlic Bread or Breadsticks: Perfect for soaking up any extra sauce.
• Side Salad: A simple green salad with a light vinaigrette would provide a refreshing contrast to the rich casserole.
• Roasted Vegetables: Roasted broccoli or asparagus would be a good complementary side.
• Other Cheesy Favorites: If you’re a fan of satisfying, cheesy dishes, you might also enjoy my Easy Cheesy Chicken Sliders with Marinara Garlic Butter for an appetizer, or my Sheet Pan Quesadillas for another crowd-pleasing bake.

Storage and Leftover Tips

Leftovers of Cheese Tortellini Pepperoni Pizza Casserole are fantastic! Store any cooled portions in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave, stirring occasionally, or cover loosely with foil and warm in a 300°F (150°C) oven until heated through. The sauce may be thicker upon reheating, but it will still be delicious. This casserole also freezes well for up to 2-3 months. Thaw in the refrigerator overnight before reheating in the oven.

More Recipes You Will Love

If you loved the comforting, cheesy nature of this casserole, you’ll definitely want to explore some of my other favorite satisfying and easy-to-make meals:

• For a true Italian classic that’s always a winner, check out my Classic Spaghetti Recipe with Homemade Sauce.
• If you’re looking for ultimate comfort food made fast, don’t miss my Instant Pot Lasagna.
• For a fantastic one-pan dinner that’s incredibly convenient and always a hit, my Mexican Chicken and Rice Casserole is a lifesaver.

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Final Thoughts

This Cheese Tortellini Pepperoni Pizza Casserole is a brilliant fusion of two beloved comfort foods, creating a dish that’s incredibly satisfying, easy to make, and guaranteed to be a hit with everyone at your table. It’s perfect for a fun family dinner or a casual get-together. Give it a try, and let this cheesy, meaty bake become a new favorite in your home!

What are your favorite “mashup” recipes that combine two classic dishes? Share your ideas in the comments below! And for more delicious, easy recipes that bring joy to your kitchen, be sure to follow Chef Maniac.