Cheese Tortellini Pepperoni Pizza Casserole

  • 16 ounces Cheese Stuffed Tortellini - cooked according to package instructions
  • 2 Garlic Cloves - chopped
  • 1 Tablespoon Olive Oil
  • 2 Cups Whole Milk
  • 1/2 teaspoon Dry Italian Seasoning
  • 8 ounces Original Velveeta Cheese - cubed
  • 2 Cups Shredded Cheese Blend (a blend that includes mozzarella, like an Italian blend)
  • 2 ounces Pepperoni - quartered
  • 1/2 Cup Pizza Sauce
  • Sliced Pepperoni - for topping
  • 1 Cup Shredded Mozzarella Cheese
  • Preheat oven to 375°F
  • Prepare and measure all ingredients before beginning.
  • In 3 quart pot over medium heat; cook garlic in oil while stirring for 1 minute or until golden.
  • Add milk and Italian seasoning. Stir and heat until milk begins to steam.
  • Reduce heat then add Velveeta and shredded cheese blend. Stir until melted.
  • Turn off heat but keep pot on burner. Add cooked tortellini and quartered pepperoni. Stir 1 minute then transfer mixture to casserole dish.
  • Dollop pizza sauce on top and swirl into cheesy tortellini without fully mixing.
  • Layer slices of pepperoni on top then sprinkle with mozzarella cheese.
  • Bake uncovered on center rack for 25 minutes. Broil on high for 3-4 minutes to brown.