Cheesy Pasta Pepperoni Bake (Print Version)
# Ingredients:
→ Base
01 -
450g of cheese-filled tortellini, prepared following the package directions
→ Cheese
02 -
225g of Velveeta cheese, cut into smaller pieces
03 -
230g of a shredded mozzarella-style cheese mix
04 -
230g of shredded mozzarella, split into portions
→ Sauce
05 -
480ml of milk
06 -
15ml of olive oil
07 -
120ml of pizza-flavored sauce
08 -
2 garlic cloves, finely chopped
09 -
2.5ml of Italian herb spices
→ Toppings
10 -
Sliced pepperoni for layering on top
11 -
55g of quartered pepperoni pieces
# Instructions:
01 -
Set your oven to 190°C (375°F) and grease your baking dish to stop food from sticking to the sides.
02 -
Pour olive oil into a big pan and place over medium heat. Toss in the minced garlic and cook until golden and fragrant for around 1-2 minutes.
03 -
Add milk to the hot pan along with Italian spices, warming it but keeping it from boiling. Lower the heat and slowly stir in the Velveeta chunks and 230g of the shredded cheese mix. Stir until the texture is smooth and creamy.
04 -
Turn the heat off. Gently fold the cooked tortellini and pepperoni quarters into the cheesy sauce, making sure everything is evenly coated.
05 -
Move the tortellini mixture into the greased dish. Spoon some pizza sauce across the top and lightly swirl it into the mix for a marbled look.
06 -
Cover the surface with sliced pepperoni and finish with 115g of shredded mozzarella for a cheesy, gooey topping.
07 -
Place the dish in the preheated oven and cook for 25 minutes until the cheese is melty, bubbly, and golden, and the dish is fully heated.
08 -
Let the casserole sit for 5 minutes after baking. This makes it easier to serve.
# Notes:
01 -
If you prefer some heat, stir in diced jalapeños or crushed red pepper flakes with the sauce.