Cheese Tortellini Pepperoni Pizza Casserole
A delightful one-pot casserole combining cheesy tortellini with zesty pizza flavors and savory pepperoni, perfect for busy weeknights or family gatherings.
Servings: 6 servings
Calories: 450kcal
Ingredients
Casserole Base
- 20 oz cheese tortellini (fresh or refrigerated) Soft and pillowy, these little pasta pockets are filled with rich, creamy cheese.
- 2 cups pizza sauce or marinara Choose a pizza sauce with bold flavors to steal the show.
- 1.5 cups shredded mozzarella cheese This melty goodness creates that quintessential cheesy layer on top.
- 0.5 cup grated Parmesan cheese Adds a salty, nutty flavor, lending depth to the dish.
- 1 tsp Italian seasoning This fragrant blend of herbs boosts the pizza vibe.
- 1 tsp garlic powder Enhances the overall taste with its savory essence.
- 1 tbsp olive oil A touch of healthy fat to help with greasing and flavor.
- 25-30 slices mini pepperoni (or regular, cut in half) These little bites pack a savory punch.
Optional Garnishes
- red pepper flakes For heat.
- chopped parsley For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Boil the tortellini in salted water for 2 minutes less than package instructions. Drain and set aside.
- In a large bowl, combine the cooked tortellini with the pizza sauce, Italian seasoning, garlic powder, and half of the mozzarella cheese. Toss gently to coat.
Baking
- Pour the mixture into the greased baking dish, spreading out evenly. Top with remaining mozzarella, Parmesan, and pepperoni slices.
- Bake uncovered for 20–25 minutes or until cheese is melted, bubbly, and golden.
Serving
- Sprinkle with red pepper flakes and chopped parsley for added flavor and serve hot.
Notes
Cheese Choices: Mix up the cheeses by adding provolone or cheddar. Veggie Boost: Add sautéed veggies like spinach or bell peppers for nutrition. Make-Ahead: Assemble a day before and store in the fridge.