This Cheese Tortellini Pepperoni Pizza Casserole became a weeknight hero in my kitchen the moment I combined leftover cheese tortellini with pantry pizza staples. I first made it on a rainy Friday when I had a craving for pizza but wanted something faster and less greasy than delivery. The result was soft, pillowy tortellini drenched in a silky Velveeta and shredded-cheese sauce, punctuated by pepperoni bites and finished with a bright ribbon of pizza sauce and bubbling mozzarella. It satisfied the whole family and transformed into a repeat request from my kids.

I love how this dish bridges two comfort worlds: Italian-styled stuffed pasta and classic American pizza. The textures are what make it memorable — tender tortellini, a creamy cheese sauce that clings to every bite, and a crisped mozzarella top with pepperoni edges that get slightly caramelized in the broiler. It’s a dish that’s forgiving, approachable, and perfect for busy evenings when you want something with oomph but minimal fuss.

Ingredients

• Cheese-stuffed tortellini: 16 ounces (about 1 pound) cooked according to package directions; choose a refrigerated tortellini for the freshest texture. I prefer a brand with ricotta and parmesan filling for balance, such as Giovanni Rana or a good store brand.
• Garlic: 2 cloves, finely chopped; fresh garlic gives a bright base flavor — avoid pre-minced garlic in oil as it can add an off aroma when sauteed.
• Olive oil: 1 tablespoon; extra-virgin olive oil adds a fruity note and helps bloom the garlic.
• Whole milk: 2 cups; whole milk gives the sauce body without being as heavy as cream. If you need a richer sauce, substitute 1 cup whole milk + 1 cup half-and-half.
• Dry Italian seasoning: 1/2 teaspoon; a blend of oregano, basil, and thyme keeps the profile pizza-like without adding fresh herbs.
• Velveeta (original): 8 ounces, cubed; melts smoothly and creates the signature silky texture. Cut into small cubes for even melting.
• Shredded cheese blend: 2 cups — choose an Italian-style blend that includes mozzarella for melt and provolone or parmesan for flavor.
• Pepperoni (quartered): 2 ounces mixed into the casserole and additional slices for the topping; quartering the pepperoni inside the bake distributes rich, salty pockets throughout.
• Pizza sauce: 1/2 cup of your favorite jarred pizza or marinara sauce; a chunky, herb-forward sauce works best for dolloping and swirls.
• Sliced pepperoni for topping: enough to cover the surface — about 18 to 24 slices depending on pan size.
• Shredded mozzarella: 1 cup for the final golden top; use low-moisture mozzarella for best browning.

Instructions

Preheat and prep: Preheat the oven to 375°F and arrange a rack in the center position. Measure and prepare ingredients so the sauce comes together quickly once the milk is hot. Lightly grease an approximately 9x13-inch casserole dish and set nearby. Cook the aromatics: In a medium 3-quart saucepan set over medium heat, add 1 tablespoon olive oil and the chopped garlic. Stir continuously for about 1 minute until the garlic becomes fragrant and just starts to color; avoid browning it too much to prevent bitterness. Warm the milk and season: Pour 2 cups whole milk into the pot and sprinkle 1/2 teaspoon dry Italian seasoning. Heat until small bubbles form at the edge and you see steam rising, approximately 3 to 4 minutes. Do not bring to a full boil, which can cause the milk to separate. Create the cheese sauce: Reduce heat to low. Add 8 ounces cubed Velveeta and 2 cups shredded Italian cheese blend, stirring gently but continuously until all the cheese is melted and the sauce is smooth. If the sauce seems too thick, loosen with up to 1/4 cup additional milk. Combine with tortellini and pepperoni: Turn off the heat but keep the pot on the burner to maintain warmth. Add the cooked, drained tortellini and 2 ounces quartered pepperoni. Stir for about 1 minute so the pasta is evenly coated in the creamy cheese mixture. Assemble and top: Transfer the cheesy tortellini mixture into the prepared casserole dish. Dollop 1/2 cup pizza sauce across the surface and use a spoon to swirl it into the top layer without fully mixing — aim for ribbons of red. Arrange sliced pepperoni evenly across the top and finish with 1 cup shredded mozzarella. Bake and brown: Bake uncovered on the center rack at 375°F for 25 minutes until the casserole is bubbling at the edges. For a golden, slightly crisp top, switch the oven to broil on high and broil for 3 to 4 minutes — watch carefully to avoid burning. Let rest 5 minutes before serving to set the sauce.

Storage Tips

Allow the dish to cool to near room temperature before refrigerating to prevent condensation and soggy texture. Transfer leftovers to airtight containers; they will keep for up to 4 days in the fridge. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Reheat frozen portions by thawing overnight in the refrigerator, then warming in a 350°F oven covered with foil for 15 to 20 minutes until heated through, removing the foil for the last 5 minutes to refresh the top.

Ingredient Substitutions

If you prefer a less processed sauce, replace Velveeta with 8 ounces cream cheese plus 1 cup shredded mild cheddar, adding a tablespoon of butter to create a similar mouthfeel; stir until smooth. Swap pepperoni for Italian sausage (crumble and brown first) for a heartier profile, or use roasted vegetables like bell peppers and mushrooms to make it meatless — note the dish will then be suitable for vegetarians if you omit pepperoni and use vegetarian-friendly cheese.

Serving Suggestions

Serve with a crisp green salad dressed in a bright vinaigrette to cut through the richness. Garlic bread or a crusty baguette is a classic accompaniment for scooping up the creamy sauce. For a brunch twist, top individual portions with a fried egg. Garnish with fresh basil or parsley to add color and a fresh herbal lift.

Cultural Background

This casserole is an American take on pizza flavors married to Italian stuffed pasta. Casseroles have long been a comfort staple in Southern and Midwestern kitchens, born from the practicality of combining affordable ingredients into a warming one-pan meal. This version borrows iconic pizza ingredients — tomato sauce, pepperoni, and mozzarella — and adapts them into a layered, baked pasta dish that nods to both traditions.

Seasonal Adaptations

In summer, add roasted cherry tomatoes and fresh basil to brighten the casserole. During winter, incorporate cooked kale or spinach for added nutrients and texture. For holiday gatherings, switch to a gourmet cheese blend and top with a sprinkle of parmesan and cracked black pepper for a slightly more elegant presentation.

Meal Prep Tips

Assemble the casserole up to 24 hours ahead and store covered in the refrigerator; bring to room temperature for 20 minutes before baking in a 375°F oven, increasing bake time by 5 to 10 minutes if very cold. Portion into individual ramekins for grab-and-go reheating, or freeze single portions for lunches. Label containers with the bake date to keep track of freshness.

This casserole has become one of my most requested comfort dishes because it’s easy to scale, forgiving with substitutions, and reliably delicious. I encourage you to make it your own — switch the cheese blend, add herbs, or adjust the spice level. There’s real joy in serving something that feels indulgent yet accessible, shared around the table with family or friends.