Cheese Tortellini Pepperoni Pizza Casserole A Comfort Food Classic

Love pizza and pasta? This Cheese Tortellini Pepperoni Pizza Casserole brings both together in one super yummy dish!

You get cheesy tortellini, tangy sauce, melty cheese, and lots of pepperoni. Every scoop tastes like cozy pizza night—just with pasta!

Perfect for family dinners, potlucks, or comfort food cravings. Easy to make. So fun to eat.

Grab your tortellini and pepperoni—let’s bake up some pizza-pasta magic today!

Why You’ll Love This Recipe

• Pizza + Pasta = Perfection: It brings together two family favorites in one delicious dish.
• Quick Weeknight Option: Prepped in minutes, bakes in under 30—dinner is done.
• Freezer-Friendly: Make ahead and freeze for busy days.
• Crowd-Pleaser: A guaranteed hit with both kids and adults.
• Simple Ingredients, Big Flavor: No need for complicated steps or fancy ingredients.

What You Need to Know Before You Start

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 45 minutes

Servings: 6 generous portions

Difficulty: Beginner-friendly, no special cooking skills needed

Required Kitchen Tools

• Large pot (for boiling tortellini)
• Skillet or saucepan (for cheese sauce)
• 9×13-inch baking dish
• Mixing spoon or spatula
• Cheese grater (if shredding cheese yourself)
• Measuring cups and spoons

Ingredients for Cheese Tortellini Pepperoni Pizza Casserole

🧀 For the Pasta

• 1 (16 oz) package cheese tortellini

🥣 For the Cheese Sauce

• 2 cups milk
• 8 oz Velveeta cheese, cubed
• 2 cups shredded cheese (mozzarella blend)
• 1 tablespoon olive oil
• 2 garlic cloves, chopped
• ½ teaspoon Italian seasoning

🍕 For the Pizza Layer

• ½ cup pizza sauce
• 2 oz pepperoni, quartered (about ½ cup)
• 1 cup shredded mozzarella cheese
• Additional pepperoni slices for topping (optional)

How to Make Cheese Tortellini Pepperoni Pizza Casserole

Step-by-Step Instructions

1. Boil the Tortellini

Bring a large pot of salted water to a boil.
Add the cheese tortellini and cook according to package instructions (usually 3–5 minutes), until tender but not mushy.
Drain and set aside.

2. Make the Cheese Sauce

In a skillet or saucepan, heat the olive oil over medium heat.
Add the chopped garlic and cook for 30 seconds, just until fragrant (don’t brown it).
Pour in the milk and heat gently, stirring often.
Add cubed Velveeta and stir until it melts and combines into a smooth sauce.
Stir in shredded cheese and Italian seasoning until everything is creamy and melted.
Remove from heat.

3. Combine Pasta and Sauce

In a large bowl (or directly in your baking dish), mix the drained tortellini with the warm cheese sauce.
Add the quartered pepperoni pieces and gently fold everything together.

4. Assemble the Casserole

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with cooking spray or a light coating of oil.
Pour the tortellini mixture into the dish.
Spread the pizza sauce evenly over the top.
Sprinkle with shredded mozzarella cheese.
Top with additional pepperoni slices, if using.

5. Bake

Bake uncovered for 20–25 minutes, or until the cheese on top is bubbly and slightly golden.
Let rest for 5 minutes before serving.

Variations for Cheese Tortellini Pizza Casserole

• Vegetarian Version: Skip the pepperoni and add sautéed mushrooms, bell peppers, or olives.
• Meat Lovers: Add cooked sausage or ground beef along with the pepperoni.
• Spicy Kick: Sprinkle red pepper flakes into the cheese sauce or add jalapeño slices on top.
• Extra Cheese: Mix in ricotta or cottage cheese for added creaminess.
• Margherita Style: Use fresh basil and sliced tomatoes instead of pepperoni.

How to Serve This Casserole

This dish is rich and filling, so a simple side does the trick:

• Serve with Garlic Bread or a crusty baguette to scoop up the cheesy sauce.
• Pair with a Fresh Salad—think crisp greens with a light vinaigrette to balance the richness.
• Kid-Friendly Plate: Add apple slices or carrot sticks for a colorful, balanced meal.

Storing Cheese Tortellini Pepperoni Pizza Casserole

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the microwave or oven until warmed through.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-Ahead Tip: You can assemble the entire casserole ahead of time and refrigerate it (unbaked) for up to 24 hours. Add 5 extra minutes to baking time if coming straight from the fridge.

Tips and Tricks for Success

• Don’t overcook the tortellini. It will cook more in the oven, so keep it slightly firm after boiling.
• Use freshly shredded cheese for best melt and flavor—it blends smoother into the sauce than pre-shredded kinds.
• Layer intentionally. Add sauce on top so the pasta stays moist and doesn’t dry out in the oven.
• Let it rest after baking. Just 5 minutes of cooling helps everything set for easier serving.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	~430 kcal
Protein	18g
Carbohydrates	35g
Fat	24g
Saturated Fat	11g
Cholesterol	65mg
Sodium	890mg
Fiber	2g
Sugar	5g

Note: Nutrition values are estimates based on standard ingredients.

Cheese Tortellini Pepperoni Pizza Casserole FAQs

Can I use frozen tortellini instead of fresh?
Yes. Just follow the cooking instructions on the package. Make sure to drain well before mixing with the cheese sauce.

What’s the best substitute for Velveeta?
You can use cream cheese or a mild cheddar, but Velveeta melts the smoothest and gives that classic creamy texture.

Can I make this ahead of time?
Absolutely. Assemble it up to a day ahead, cover, and refrigerate. Add a few extra minutes to the bake time when cooking from cold.

Is this casserole spicy?
No, it’s kid-friendly and mild. Want heat? Add crushed red pepper flakes or spicy pepperoni.

Can I double the recipe?
Yes, just use a larger baking dish or two separate ones. It freezes and reheats well too.

Conclusion

Cheese Tortellini Pepperoni Pizza Casserole is a true comfort food hybrid—bringing the cheesy, saucy joy of pizza to your dinner table in pasta form. Whether you’re feeding picky eaters, prepping meals ahead, or looking for a simple baked dish to satisfy that weeknight craving, this casserole checks all the boxes.

It’s simple, hearty, and flexible—just the kind of recipe you’ll come back to again and again.