Description

Hey Feastical friends, Beau here! Picture this: the gooey, melty, cheesy magic of a pepperoni pizza combined with the pillowy comfort of cheese tortellini. That’s exactly what this casserole delivers—layers of cheesy, saucy goodness that make everyone at the table smile. It’s quick to prep, bakes into a bubbly masterpiece, and is guaranteed to become a weeknight favorite.

Ingredients

1 package (9 oz) cheese tortellini – fresh or frozen
1 jar (24 oz) pizza sauce – marinara works great
2 cups shredded mozzarella cheese – shredded from a block if possible
1 cup shredded Italian cheese blend – provolone, Parmesan, Romano, Asiago
1 cup sliced pepperoni – standard or “cup and char” style
1 tsp Italian seasoning
½ tsp garlic powder
¼ tsp red pepper flakes (optional)

Instructions

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C).
Grab a 9×13-inch baking dish. No need to grease it; the sauce will do the work.

Step 2: Cook Tortellini

Boil tortellini in salted water according to package directions, but cook slightly less than al dente to avoid mushy pasta after baking.
Drain well.

Step 3: Mix the Sauce & Seasoning

In a large bowl, combine tortellini with pizza sauce, Italian seasoning, garlic powder, and red pepper flakes. Stir until evenly coated.

Step 4: Layer the Casserole

Spread half of the tortellini mixture in the bottom of the baking dish.
Sprinkle half of the mozzarella and Italian blend cheeses on top.
Scatter half of the pepperoni slices over the cheese.
Repeat with remaining tortellini, cheeses, and pepperoni.

Step 5: Bake to Perfection

Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
Optional: Broil 1 minute for a crisp, golden top.

Step 6: Rest & Serve

Let the casserole sit 5 minutes before serving.
Garnish with fresh parsley or basil if desired.

Notes

Make-Ahead: Assemble, cover, and refrigerate up to 24 hours. Add 10–15 minutes to bake from cold.
Watery Casserole: Avoid overcooking tortellini; let pasta-sauce mixture sit 5 minutes before layering.
Freezing: Freeze individual portions up to 2 months. Thaw overnight and reheat gently.

Nutrition

Calories: 420–480 Cal Per Serving
Fat: 24g
Carbohydrates: 38g
Protein: 20g