Cheese Tortellini Pepperoni Pizza Casserole Recipe

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into something extra comforting and crave-worthy. The Velveeta-based cheese sauce makes the tortellini ultra creamy, while the pizza sauce adds that signature tomato tang. It’s perfect when I want something hearty, cheesy, and satisfying without spending hours in the kitchen. Plus, it’s customizable and freezer-friendly—great for busy weeknights or feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 package cheese-stuffed tortellini, cooked

• 2 cloves garlic, chopped

• 1 tablespoon olive oil

• 2 cups whole milk

• 1 teaspoon dry Italian seasoning

• 2 cups Velveeta cheese, cubed

• 1 cup shredded cheese blend (mozzarella-based)

• 1/2 cup quartered pepperoni

• 1 cup pizza sauce

• 20 slices pepperoni

• 1 1/2 cups shredded mozzarella cheese

Directions

1. Preheat oven:
I set the oven to 375°F and lightly grease a baking dish so it’s ready when I need it.

2. Make the cheese sauce:
In a medium pot, I heat olive oil over medium heat and sauté the chopped garlic for about a minute until fragrant. Then I pour in the whole milk and stir in the Italian seasoning. Once the milk starts steaming, I lower the heat and stir in the Velveeta and shredded cheese blend until smooth and creamy.

3. Add tortellini and pepperoni:
I turn off the heat and gently stir in the cooked cheese tortellini and quartered pepperoni. I mix until the pasta is evenly coated in the cheese sauce.

4. Assemble the casserole:
I pour the cheesy tortellini mixture into the prepared baking dish. Then I spoon the pizza sauce over the top and swirl it gently with a spoon (but I don’t fully mix it in—this keeps that pizza flavor pop on top). I layer the 20 pepperoni slices across the top and finish with a generous sprinkle of shredded mozzarella cheese.

5. Bake and broil:
I bake the casserole uncovered for 25 minutes, then switch to broil for the last 3–4 minutes to get that golden, bubbly finish on top.

6. Serve:
I let the casserole rest for a few minutes before serving. Optional toppings like fresh basil, red pepper flakes, or grated Parmesan take it even further.

Servings and timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

• Calories (estimated): ~550–650 per serving depending on portion size and ingredients used

Variations

Sometimes I mix in chopped green peppers, mushrooms, or olives for a supreme pizza vibe. If I want a meatier dish, I add cooked ground sausage or beef to the cheese mixture. For a spicier version, I toss in red pepper flakes or spicy pepperoni. And if I’m going vegetarian, I just skip the pepperoni and add more veggies.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave or oven. If I want to make this dish ahead, I assemble everything, cover, and refrigerate it for up to 24 hours before baking. I can also freeze the casserole before baking—just thaw overnight and bake as directed.

FAQs

Can I use frozen tortellini?

Yes, I can. I just make sure to cook it according to package directions before adding it to the cheese sauce. I drain it well to avoid watering down the sauce.

What can I use instead of Velveeta?

If I want a more natural cheese option, I substitute it with cream cheese and extra shredded cheddar or mozzarella. The texture changes slightly but it still turns out rich and creamy.

Can I use homemade pizza sauce?

Definitely. Homemade or store-bought both work. I just make sure it’s thick enough so the casserole doesn’t get watery.

How do I keep the tortellini from getting mushy?

I cook the pasta just until tender (al dente) and avoid overmixing once it’s in the sauce. It will continue cooking in the oven, so slightly undercooked is best before baking.

Can I double this recipe?

Yes, I double all the ingredients and bake it in a larger dish or two 9×13 pans. It’s perfect for potlucks or feeding a hungry group.

Conclusion

This Cheese Tortellini Pepperoni Pizza Casserole is pure comfort food with a fun twist. It’s rich, cheesy, and full of pizza flavor in every bite. I love how easy it is to throw together, and it always satisfies when I want something warm and indulgent. Whether it’s a weeknight dinner or a dish to share, this casserole is always a hit.