Description
Comfort meets excitement in this cheese tortellini pepperoni pizza casserole, blending Italian-inspired flavors into one irresistible dish. Melted cheese, zesty pepperoni, and tender tortellini create a quick weeknight meal that satisfies hearty appetites and brings smiles to the dinner table.
Ingredients
Scale
Pasta Ingredients:
- 1 package (9 oz/255 g) cheese tortellini
- 1 package (16 oz/450 g) pepperoni
Sauce Ingredients:
- 2 cups (480 ml) marinara sauce
- 1 can (14.5 oz/410 g) diced tomatoes
Cheese and Topping Ingredients:
- 2 cups (225 g) shredded mozzarella cheese
- 1 cup (113 g) shredded parmesan cheese
- 1/2 cup (120 ml) heavy cream
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Salt to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.
- Cook the cheese tortellini in boiling salted water according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine marinara sauce, diced tomatoes, heavy cream, dried basil, dried oregano, garlic powder, black pepper, and salt, whisking until thoroughly blended.
- Layer half of the cooked tortellini across the bottom of the prepared baking dish, creating an even base.
- Distribute half of the pepperoni slices over the tortellini, covering the pasta generously.
- Sprinkle half of the mozzarella and parmesan cheeses across the pepperoni layer.
- Pour half of the prepared sauce mixture evenly over the cheese, ensuring complete coverage.
- Repeat the layering process with remaining tortellini, pepperoni, cheeses, and sauce.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove foil and continue baking for an additional 10-15 minutes until cheese is melted and bubbly with golden edges.
- Allow the casserole to rest for 5-7 minutes before serving to help it set and cool slightly.
- Slice and serve hot, garnishing with additional herbs if desired.
Notes
- Perfectly cook tortellini just until al dente to maintain a tender, springy texture that won’t become mushy during baking.
- Drain pasta thoroughly to prevent excess water from diluting the rich, creamy sauce and compromising the casserole’s consistency.
- Choose high-quality marinara sauce for deeper flavor complexity, considering low-sodium options for those watching salt intake.
- Experiment with different cheese blends like adding provolone or fontina for extra depth and creaminess in the dish.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 80 mg