Cheese Tortellini Pepperoni Pizza Casserole

Why You’ll Love This Recipe

I love how this casserole takes just a few simple ingredients and turns them into something totally crave-worthy. It’s like baked pasta meets deep-dish pizza, with the tortellini adding a cheesy twist that makes every bite rich and satisfying. It’s family-friendly, great for make-ahead meals, and easy to customize with my favorite toppings or veggies. It also reheats like a dream—perfect for leftovers.

Ingredients

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

For The Casserole

• Cheese tortellini (fresh or frozen)

• Marinara or pizza sauce

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Pepperoni slices

• Olive oil

• Italian seasoning

• Garlic powder

• Crushed red pepper flakes (optional)

Optional Add-Ins

• Sliced black olives

• Diced bell peppers

• Sautéed mushrooms

• Cooked Italian sausage or ground beef

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. I cook the tortellini according to package instructions and drain it well.

3. In a large bowl, I toss the cooked tortellini with marinara or pizza sauce, a bit of olive oil, and seasonings like Italian herbs and garlic powder.

4. I pour half of the mixture into the baking dish, then sprinkle a layer of mozzarella and Parmesan on top.

5. I add the rest of the tortellini mixture and top it with more cheese and plenty of pepperoni slices.

6. I bake the casserole uncovered for about 20–25 minutes, until it’s bubbly and the cheese is melted and slightly golden.

7. I let it rest for 5 minutes before serving.

Servings And Timing

This recipe serves about 6 people. It takes around 10 minutes to prep and 20–25 minutes to bake, so I usually have it on the table in about 35 minutes.

Variations

When I want to switch things up, I add in sautéed veggies or swap the cheese tortellini for spinach tortellini. Sometimes I use turkey pepperoni or go meatless with mushrooms and olives. For extra cheesiness, I stir in a dollop of ricotta or a few cubes of cream cheese into the sauce mixture before baking.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat individual portions in the microwave or warm larger servings in the oven at 350°F until hot. The cheese stays gooey and delicious even after reheating.

FAQs

Can I Use Frozen Tortellini?

Yes, I cook it according to the package directions before assembling the casserole. Just be sure to drain it well.

What’s The Best Sauce To Use?

I usually go with a classic marinara or pizza sauce, but I’ve used tomato basil sauce too. If I want it extra savory, I mix in a little garlic and crushed red pepper.

Can I Make This Ahead?

Absolutely. I assemble the casserole, cover it, and refrigerate it for up to a day before baking. I just add an extra 5–10 minutes to the baking time if it’s coming straight from the fridge.

Is This Freezer-Friendly?

Yes. I freeze the assembled, unbaked casserole wrapped tightly in foil. When ready to cook, I thaw it overnight in the fridge and bake as usual.

Can I Add More Pizza Toppings?

Definitely. I’ve loaded it up with olives, mushrooms, green peppers, and sausage before. It’s just like building a pizza—anything goes.

Conclusion

Cheese Tortellini Pepperoni Pizza Casserole is one of those meals I make when I want maximum flavor with minimal effort. It’s cozy, cheesy, and packed with all the pizza goodness I love—just baked into a creamy, saucy pasta dish. Whether I’m feeding a crowd or stocking the fridge with leftovers, this casserole always delivers.