This Cheese Tortellini Pepperoni Pizza Casserole became a household favorite the first time I made it on a hectic weeknight when the kids wanted pizza and I wanted something faster than hand-tossed dough. I discovered the idea by combining pantry pasta and a jar of pizza sauce, and the result was so comforting and familiar that everyone asked for the recipe. The contrast of pillowy cheese-filled tortellini coated in a creamy Velveeta-milk sauce and finished with familiar pizza toppings is what makes this dish both nostalgic and entirely new.

I love how this dish bridges two comfort-food worlds. The texture is creamy and slightly saucy from the melted cheeses, with pockets of tender tortellini and bursts of spicy pepperoni. The top crisps under the broiler, creating that browned, slightly charred finish that everyone expects from a classic pizza. It is perfect for busy evenings, potlucks, or nights when you want something that feels indulgent without a lot of fuss. I first made it during a rainy Sunday dinner; the house smelled like garlic and melted cheese and my partner declared it a keeper before the timer even rang.

Ingredients

• Cheese-stuffed tortellini: 16 ounces of fresh or refrigerated cheese tortellini work best because they stay tender when baked. Look for quality brands in the refrigerated section for the best texture.
• Pepperoni: 2 ounces of diced pepperoni folded into the filling and extra sliced pepperoni for the topping. Use your favorite sliced brand for a classic pizza flavor.
• Whole milk: 2 cups to make a silky base for the cheese sauce. Whole milk gives the richest texture; low-fat will thin the sauce slightly.
• Processed cheese: 8 ounces of original Velveeta melts reliably and helps the sauce hold together. It is the secret to that ultra-smooth mouthfeel.
• Shredded cheese blend: 2 cups of a shredded blend that includes mozzarella for stretch and a sharper cheese like cheddar for flavor depth.
• Mozzarella for topping: 1 cup shredded to create a melty, stringy finish under the broiler.
• Pizza sauce: 1/2 cup spread on top to emphasize classic pizza notes; use a robust marinara or jarred pizza sauce.
• Garlic: 2 cloves, minced or lightly smashed to release bright aromatic flavors when sautéed in olive oil.
• Olive oil and seasoning: 1 tablespoon olive oil and 1/2 teaspoon dry Italian seasoning to build a simple aromatic foundation.

Instructions

Preheat the oven: Set the oven to 375°F so it is fully heated by the time you transfer the assembled dish. A fully preheated oven ensures even baking and a consistent bubbly surface. Position a rack in the middle of the oven. Sear the garlic: In a medium skillet over medium heat, warm 1 tablespoon olive oil. Add 2 smashed garlic cloves and cook for about 30 to 45 seconds, stirring constantly until the garlic becomes golden and fragrant. Watch carefully to avoid browning, which turns garlic bitter. Warm the milk and season: Pour 2 cups whole milk into the skillet with the garlic and bring to a gentle steam over medium-low heat. Stir in 1/2 teaspoon dry Italian seasoning. You want tiny steam bubbles at the edges, not a rolling boil, which can break the sauce. Melt the cheeses: Reduce heat to low and add 8 ounces cubed Velveeta and 2 cups shredded cheese blend, stirring continuously until the mixture becomes a smooth, homogenous sauce. If the sauce seems too thick, add a tablespoon of milk at a time. Smooth melting is a matter of low heat and steady stirring to prevent graininess. Combine with tortellini and pepperoni: Add 16 ounces cooked cheese tortellini and 2 ounces quartered pepperoni to the sauce. Toss gently for about 60 seconds to coat and heat through. If the tortellini were refrigerated, allow an extra minute to warm completely. Assemble and top: Transfer the mixture into a lightly greased 9 by 13 inch casserole dish. Spoon 1/2 cup pizza sauce over the surface and swirl gently with the back of a spoon to marble the sauce. Arrange additional sliced pepperoni on top and sprinkle 1 cup shredded mozzarella evenly across the surface. Bake and finish: Bake uncovered at 375°F for 25 minutes until the edges are bubbly and the center is hot. Switch to broil on high and broil for 3 to 4 minutes, watching closely to develop a golden brown top and slightly crisp edges. Remove from oven and let rest for 5 minutes before serving.

Storage Tips

Cool the casserole to room temperature before refrigerating to avoid condensation that can make the top soggy. Store in an airtight container or cover tightly with plastic wrap and aluminum foil. Refrigerated portions keep for up to 3 days. For longer storage, freeze in individual portions or a whole dish for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator if possible, then reheat in a 350°F oven covered for 20 to 30 minutes to retain moisture, uncovering the last 5 minutes to refresh the top.

Ingredient Substitutions

If you want to make this without pork, swap the pepperoni for Italian turkey pepperoni or crumbled plant-based pepperoni. For a vegetarian version, replace pepperoni with roasted mushrooms, artichoke hearts, or sliced red peppers; you may wish to add a pinch of smoked paprika to mimic the smoky depth. To make the sauce lighter, substitute half-and-half for whole milk or use reduced-fat cheese, though the texture will be slightly less rich. Gluten-free cheese tortellini can be used, but check baking times since the pasta texture may differ.

Serving Suggestions

Serve this casserole with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A side of roasted broccoli or a simple marinated cucumber salad pairs well for a fresh contrast. For a more indulgent meal, garlic bread or a warm baguette is a natural companion. Garnish with torn fresh basil and a sprinkle of red pepper flakes to add brightness and a hint of heat.

Cultural Background

While neither a traditional pizza nor a classical Italian bake, this dish is a New World reinterpretation that marries Italian pasta forms and American pizza flavors. It reflects the creative comfort-food tradition where pantry staples are recombined to form something new. Dishes that blend regional cuisines have long been part of home cooking, and this casserole follows that lineage by pairing tortellini, a filled pasta from the Emilia-Romagna region, with the ubiquitous Italian-American pizza profile.

Seasonal Adaptations

In winter, add caramelized onions and roasted butternut squash for seasonal depth. In summer, fold in fresh diced tomatoes, basil, and a handful of arugula after baking for brightness. For holiday gatherings, top with a scattering of toasted pine nuts and switch the pepperoni to thinly sliced prosciutto added after baking for a celebratory twist.

Meal Prep Tips

Assemble the casserole up to 24 hours ahead and keep covered in the refrigerator. When ready to serve, bring to room temperature for 20 minutes while preheating the oven, then bake as directed. Portion into individual airtight containers for grab-and-go lunches and reheat in the microwave or oven. If freezing, label with the date and reheat gently to preserve texture.

This dish is a reliable, playful addition to your weeknight rotation. It is forgiving, adaptable, and always a crowd pleaser, so enjoy making it your own by experimenting with different cheeses, toppings, and seasonal vegetables.