Pin it
This gooey tortellini pepperoni pizza bake brings together two crowd-pleasers in one mouthwatering meal. The plump cheese-stuffed pasta bathed in a smooth, creamy sauce with pepperoni slices creates the ultimate mashup of pizza night and pasta night in the most satisfying way.
I came up with this dish during a frantic week when I couldn't pick between pizza or pasta for our dinner. My answer was this combo casserole, and it's now the number one requested meal for our family get-togethers.
Ingredients
- Cheese tortellini: Gives you a tasty pasta foundation with cheese already inside
- Pizza sauce: Brings real pizza taste to every forkful
- Mozzarella cheese: Delivers that amazing stretchy pull we all love
- Velveeta: Makes the sauce super smooth and extra creamy
- Pepperoni: Adds that pizza kick with a touch of heat
- Milk: Creates the foundation for our silky cheese sauce
- Olive oil: Used for cooking garlic with just the right flavor
- Fresh garlic cloves: Give a punch of flavor that you just can't get from powder
- Italian seasoning: Adds those familiar herb notes throughout
- Additional pepperoni slices: Create that crispy, tasty topping
Foolproof Cooking Guide
- Get Your Oven Hot:
- Turn your oven to 375°F and butter your baking dish really well. I like using glass dishes so I can see when the edges start bubbling. Don't forget the corners since that's where things tend to stick.
- Start Your Sauce:
- Warm up olive oil in a big skillet over medium heat until it looks a bit shimmery. Toss in your chopped garlic and cook for about a minute and a half. You want it golden and smelling amazing but not dark brown which tastes bitter. Your kitchen will smell fantastic when it's just right.
- Mix Up The Cheesy Goodness:
- Add milk to your garlic pan along with the Italian seasoning. Warm it until tiny bubbles form around the edges but don't let it boil. Turn the heat down low and drop in Velveeta chunks a few at a time, stirring in circles. Once that's melted, mix in handfuls of shredded cheese bit by bit until everything's smooth without any lumps.
- Put It All Together:
- Take the pan off the heat and gently mix in your cooked pasta using a rubber spatula with lifting motions from the bottom up. Cook the pasta a bit firmer than usual since it'll soften more in the oven. Scatter cut-up pepperoni throughout, folding just enough to spread it out without breaking the pasta.
- Build Your Dinner:
- Dump everything into your greased dish, spreading it out evenly. Drop spoonfuls of pizza sauce across the top and use your spoon back to make swirls without mixing it all the way in. This gives you little pops of tomato flavor throughout.
- Top It Off:
- Lay pepperoni slices across the top, slightly overlapping them. Sprinkle the rest of your mozzarella cheese over everything, making sure to cover the edges so the pasta doesn't dry out while baking.
- Bake Until Bubbly:
- Stick your dish on the middle rack and bake for about 25 minutes. You'll know it's done when the cheese is completely melted with some golden spots, sauce is bubbling at the edges, and pepperoni starts curling up slightly.
- Let It Settle:
- Cool your finished dish for 5-7 minutes before digging in. This important step helps the hot cheese sauce firm up a bit so servings stay together better on plates.
You might think Velveeta's a weird choice, but it's honestly the magic ingredient that makes this casserole so special. My grandma always told me adding processed cheese to homemade mac and cheese makes the smoothest sauce, and I've used that trick here. The first time I made this for my nephew who "only eats plain noodles, nothing else," he not only asked for more but wanted it as his special birthday meal.
Custom Tweaks
This dish is super flexible depending on what your family likes. Swap out pepperoni for cooked Italian sausage or sautéed mushrooms for different flavors. If you don't eat meat, just skip it and throw in extra veggies like bell peppers or spinach instead. Want it spicier? Add some red pepper flakes to your cheese sauce or use a bit of pepper jack in your cheese mix.
Keeping Leftovers
Pop any extras in the fridge, covered, for up to 3 days. The flavors actually get better overnight, so it's great to make ahead. When reheating, microwave single servings at 70% power, giving it a stir halfway. For bigger portions, cover with foil and warm in a 325°F oven for about 15-20 minutes until it's hot all the way through.
Serving Ideas
This filling casserole goes great with a basic green salad with tangy dressing to balance out the richness. Garlic bread works perfectly for soaking up all that amazing sauce. For a complete meal everyone will love, add some roasted broccoli or zucchini tossed with olive oil and Italian herbs on the side.
Your Busy Night Answer
This dish saves our dinnertime during crazy weeks. While it feels fancy enough for special occasions, it's easy enough for regular nights. I often put it all together in the morning, stick it in the fridge all day, then just bake it when we get home from sports practice and other activities.
Frequently Asked Questions
- → Can I prep the casserole in advance?
Of course! You can put this together up to a day before and store it in the fridge covered. Let it sit out for about 30 minutes before baking, and if it’s still cold, just add 5-10 extra minutes to the bake time.
- → What can I use instead of Velveeta?
If you'd rather skip Velveeta, swap in 8 ounces of cream cheese or make a simple roux with butter, flour, milk, and shredded cheese for a homemade sauce.
- → Can vegetables be added to this dish?
Definitely! Try adding bell peppers, mushrooms, spinach, or even olives. Cook tougher veggies like mushrooms or peppers first, and toss in spinach right before assembling.
- → What sides go well with this bake?
A crisp salad with Italian dressing or some garlic bread pairs beautifully. You can also try roasted veggies, like zucchini or broccoli, for a rounded meal.
- → Can I freeze this pasta bake?
Yep! Freeze it before or after baking. For unbaked, store it in a freezer-safe dish, wrap well, and freeze up to 3 months. Thaw overnight before baking. For baked, cool completely, wrap it up, and freeze. Reheat covered at 350°F until warmed through.
- → Can I switch out the tortellini?
Sure! You can use spinach tortellini, meat-filled tortellini, or even cheese ravioli for a delicious alternative while still keeping the amazing flavors.