Description

A cozy, ultra-cheesy casserole combining tender cheese-stuffed tortellini, a rich Velveeta-based cheese sauce, pizza sauce, and pepperoni—baked to golden perfection.

Ingredients

1 package cheese-stuffed tortellini, cooked
2 cloves garlic, chopped
1 tbsp olive oil
2 cups whole milk
1 tsp dry Italian seasoning
2 cups Velveeta cheese, cubed
1 cup shredded cheese blend (mozzarella-based)
1/2 cup quartered pepperoni
1 cup pizza sauce
20 slices pepperoni
1 1/2 cups shredded mozzarella cheese

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Instructions

Preheat oven to 375°F.
In a pot over medium heat, sauté garlic in olive oil until golden and fragrant (about 1 minute).
Add whole milk and Italian seasoning. Heat until steaming, then reduce heat and add Velveeta and shredded cheese blend. Stir until melted and smooth.
Turn off heat, add cooked tortellini and quartered pepperoni. Stir to coat.
Transfer to a baking dish. Swirl pizza sauce over the top—don’t fully mix in.
Top with pepperoni slices and shredded mozzarella cheese.
Bake uncovered for 25 minutes. Broil on high for 3-4 minutes until golden and bubbly.

Notes

Use room-temperature cheese for smoother melting.
Cook tortellini just until tender to avoid mushiness.
Optional toppings: fresh basil, red pepper flakes, or parmesan cheese.