Cheese Tortellini Pepperoni Pizza Casserole
Creamy, cheesy, and loaded with pepperoni, this casserole combines the best of pizza and pasta for a comforting weeknight meal.
Servings: 4 servings
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 12 oz cheese-filled tortellini dry or refrigerated, cooked al dente according to package instructions
- 1 cup pepperoni slices regular or mini, no further prep required
- 1 cup pizza sauce room temperature or warmed slightly for easier mixing
- 1 cup heavy cream cold or room temperature
- 1 cup shredded mozzarella cheese fresh or pre-shredded
- 1/2 cup grated Parmesan cheese finely grated
- 1/2 teaspoon Italian seasoning or a mix of dried oregano and basil
- 1/4 teaspoon salt to taste, start with this amount and adjust after mixing
- pepper to taste, freshly ground preferred
- 1 teaspoon olive oil for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
- Cook the tortellini according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the cooked tortellini, pepperoni, pizza sauce, heavy cream, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix gently to coat everything evenly.
- Pour the mixture into the prepared baking dish, spreading it into an even layer. If you like extra pepperoni on top, reserve a few slices to arrange over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top. The cheese should be melted and slightly browned at the edges.
- Let cool for a few minutes before serving. Enjoy!
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat portions in the microwave or oven until warmed through. You can also freeze the assembled but unbaked casserole for up to 2 months.