Ingredients:
1 (16 oz) package of cheese tortellini, cooked according to package instructions
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
2 cups shredded cheese (mozzarella-based is fine)
8 ounces Velveeta, cubed
2 ounces pepperoni, quartered
2 cups milk
1 tablespoon olive oil
2 garlic cloves, chopped
1/2 teaspoon Italian seasoning
Sliced pepperoni
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a casserole dish to prevent sticking.
Prepare the Sauce:
In a large pan, heat olive oil over medium heat. Add the chopped garlic and sauté until it becomes fragrant and lightly golden, about 1-2 minutes.
Make the Cheese Sauce:
Pour in the milk and add Italian seasoning, heating until the milk is warm but not boiling. Reduce the heat to low and gradually add the cubed Velveeta and shredded cheese. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
Combine the Ingredients:
Turn off the heat and gently fold in the cooked tortellini and quartered pepperoni, making sure everything is evenly mixed.
Assemble the Casserole:
Transfer the tortellini mixture into the greased casserole dish. Spoon dollops of pizza sauce over the top and lightly swirl it into the mixture with a spoon.
Top with Pepperoni and Cheese:
Arrange the sliced pepperoni on top of the casserole. Sprinkle with the shredded mozzarella cheese to create a cheesy topping.
Bake:
Place the casserole dish in the preheated oven and bake for about 25 minutes, or until the cheese on top is melted, bubbly, and golden brown, and the casserole is heated through.
Serve:
Allow the casserole to cool for a few minutes before serving to ensure it sets slightly and is easier to serve
