Get ready to experience the ultimate comfort food mashup with this Cheese Tortellini Pepperoni Pizza Casserole! This delightful dish combines two family favorites—cheesy tortellini pasta and pepperoni pizza—into one bubbling, satisfying casserole that’s perfect for busy weeknights.
I created this recipe on a cold winter evening when I couldn’t decide between pasta and pizza. The result? A crowd-pleasing casserole that delivers all the flavors of a pepperoni pizza with the hearty satisfaction of pasta. The cheese-filled tortellini adds an extra dimension of richness that regular pasta simply can’t match.
Why You’ll Love This
- Ready in just 45 minutes from start to finish—perfect for busy weeknights
- Uses simple pantry staples and refrigerated ingredients
- Kid-friendly flavors that adults will equally enjoy
- Reheats beautifully for delicious leftovers
- Customizable with your favorite pizza toppings
Ingredients
- 1 package (16 oz) cheese tortellini
- 2 cups milk
- 8 ounces Velveeta cheese, cubed
- 2 cups shredded cheese (mozzarella-based blend)
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- ½ teaspoon Italian seasoning
- ½ cup pizza sauce
- 2 ounces pepperoni, quartered (about ½ cup)
- Additional pepperoni slices for topping
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish or a similar-sized baking dish.
- Cook the cheese tortellini according to package instructions until al dente (usually 2-3 minutes for fresh, 7-9 minutes for frozen). Drain well and set aside.
- In a large saucepan or deep skillet, heat olive oil over medium heat. Add chopped garlic and sauté until fragrant and lightly golden, about 1-2 minutes, being careful not to burn it.
- Pour milk into the pan with the garlic and add Italian seasoning. Heat the milk until it’s warm but not boiling.
- Reduce heat to low. Gradually add the cubed Velveeta and 2 cups of shredded cheese to the warm milk, stirring continuously until all cheese is fully melted and the sauce is smooth and creamy.
- Turn off the heat and add the cooked tortellini to the cheese sauce. Gently fold in the quartered pepperoni pieces, making sure everything is evenly coated with the sauce.
- Pour the tortellini and cheese mixture into the prepared casserole dish, spreading it out evenly.
- Spoon dollops of pizza sauce over the top of the tortellini mixture. Use a spoon to lightly swirl the sauce into the top layer, creating a marbled effect.
- Arrange the pepperoni slices evenly across the top of the casserole. Sprinkle the remaining 1 cup of mozzarella cheese over everything.
- Bake in the preheated oven for 25 minutes, or until the cheese on top is melted, bubbly, and beginning to turn golden brown around the edges.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the cheese to set slightly and makes it easier to serve.
Tips & Variations
- Add sautéed vegetables like bell peppers, mushrooms, or onions for extra nutrition.
- Try using different tortellini flavors—spinach or mushroom tortellini work beautifully.
- For a meatier version, add 1/2 pound of cooked Italian sausage or ground beef.
- Make it ahead: Assemble the casserole up to 24 hours in advance, refrigerate, and bake when ready.
- For a spicier kick, add chopped jalapeños or use spicy pepperoni.
- Substitute the marinara with pizza sauce for an even more authentic pizza flavor.
Serving Suggestions
This hearty casserole pairs perfectly with a simple green salad dressed with Italian vinaigrette. The fresh, crisp greens provide a nice contrast to the rich, cheesy casserole. For a complete meal, serve with garlic bread or breadsticks on the side to soak up any extra sauce.
For a fun pizza night theme, set out small bowls of additional toppings like crushed red pepper, grated Parmesan, and fresh herbs so everyone can customize their portion.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions.
- Look for the cheese to be fully melted and bubbly with slightly browned edges as signs it’s done.
- If the top is browning too quickly, cover loosely with foil for the remainder of the baking time.
FAQs
Can I use dry tortellini instead of fresh?
Yes, just cook according to package directions before adding to the casserole. Dry tortellini typically takes longer to cook than fresh.
Can I freeze this casserole?
Absolutely! Freeze before baking, well-wrapped, for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the baking time.
What can I substitute for pepperoni to make this vegetarian?
Try using plant-based pepperoni, or substitute with vegetables like sliced bell peppers, olives, and mushrooms for a vegetarian pizza-inspired version.
Can I use a different type of pasta?
While tortellini adds a special cheesy element, you can substitute with regular pasta shapes like penne or rotini. Just be sure to cook them al dente before adding to the casserole.
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