Cheese Tortellini Pepperoni Pizza Casserole (Print Version)
# Ingredients:
→ Base
01 -
450g cheese tortellini, cooked according to package instructions
→ Cheese
02 -
230g shredded mozzarella cheese, divided
03 -
230g shredded cheese blend (mozzarella-based)
04 -
225g Velveeta cheese, cubed
→ Sauce
05 -
120ml pizza sauce
06 -
15ml olive oil
07 -
2 garlic cloves, minced
08 -
2.5ml Italian seasoning
09 -
480ml milk
→ Toppings
10 -
55g pepperoni, quartered
11 -
Sliced pepperoni for topping
# Instructions:
01 -
Preheat oven to 190°C (375°F). Grease a casserole dish to prevent sticking.
02 -
In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
03 -
Pour milk into the pan and add Italian seasoning, heating until warm but not boiling. Reduce heat to low and gradually add cubed Velveeta and 230g shredded cheese blend. Stir continuously until completely melted and sauce is smooth.
04 -
Turn off heat and gently fold cooked tortellini and quartered pepperoni into the cheese sauce, ensuring even distribution.
05 -
Transfer the tortellini mixture to the greased casserole dish. Spoon dollops of pizza sauce over the top and lightly swirl into the mixture.
06 -
Arrange sliced pepperoni evenly across the surface. Sprinkle with 115g shredded mozzarella cheese to create a melty topping layer.
07 -
Bake in preheated oven for 25 minutes, or until cheese is melted, bubbly and golden brown, and casserole is heated through.
08 -
Allow casserole to rest for 5 minutes before serving to set slightly for easier portioning.
# Notes:
01 -
For a spicier version, add red pepper flakes or diced jalapeños to the cheese sauce.