
A cozy, crowd-pleasing bake that layers cheese-stuffed tortellini with a creamy cheese sauce, pepperoni, and pizza sauce for an irresistible twist on pizza night.

This Cheese Tortellini Pepperoni Pizza Casserole began as a weeknight experiment to combine two family favorites: pillowy cheese-stuffed tortellini and the familiar comfort of pizza. I first made it on a busy Friday evening when the idea of hand-tossing dough felt impossible but the craving for melty cheese and pepperoni was strong. It turned out to be an immediate hit — the sauce clings to each tortellini, pepperoni pockets pop with savory fat, and the pizza sauce swirl on top gives each bite the bright tomato lift you expect from a classic pie. The texture is creamy and indulgent, contrasted by a crisped golden top after a brief broil.
I discovered how versatile tortellini can be when treated like a short pasta in a baked dish. The cheese pockets in the pasta release little bursts of flavor that marry beautifully with the Velveeta-based sauce, producing a luscious mouthfeel without taking hours. Making this for family gatherings, potlucks, or a simple dinner for two always brings appreciative comments and full plates. The recipe is forgiving, quick to assemble, and scales well whether you're feeding a crowd or preparing leftovers for the week.
I remember serving this at a casual Sunday supper where a mix of kids and adults sat elbow-to-elbow. The kids loved that it tasted like pizza, and the adults appreciated the grown-up creaminess. Reactions ranged from surprised delight to requests for the recipe that same night. That evening sealed this dish as a regular in my rotation.
I love the contrast of creamy interior and the crisp pepperoni edges after broiling. Family members often fight over the corners which crisp up more, and the leftover reheats nicely for lunch the next day. The swirl of pizza sauce keeps each bite lively instead of uniformly rich.
Cool the casserole completely before storing to prevent condensation. For refrigeration, cover tightly with plastic wrap or an airtight lid and refrigerate for up to 3 days. For freezing, portion into individual airtight containers or freeze the whole casserole wrapped in plastic wrap and a layer of foil for up to 3 months. Reheat refrigerated portions in a 350°F oven for 12 to 15 minutes until warmed through, or microwave single servings on medium power, stirring halfway to ensure even heating. Thaw frozen portions overnight in the refrigerator before reheating for best texture.
If you prefer a lighter version, substitute 2 cups part-skim ricotta plus 1 cup grated parmesan for the Velveeta and shredded blend, though the texture will be less silky. For a vegetarian version, replace pepperoni with roasted mushrooms, diced roasted red peppers, or a plant-based pepperoni alternative. If you need gluten-free, use certified gluten-free tortellini or a cheese-stuffed alternative. Swap whole milk for 2% or a mix of milk and low-fat half-and-half for creaminess with reduced fat. Adjust salt as needed when using salty cheeses.
Serve this casserole with a crisp green salad dressed in a simple lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette complements the cheesy sauce for sopping up leftovers on the plate. Garnish with chopped fresh basil or parsley and a light dusting of grated parmesan. For a family-style meal, provide red pepper flakes and extra pizza sauce on the side so guests can personalize heat and tang.
The dish is an American-style hybrid that borrows the portability and flavors of pizza and the comforting technique of baked pasta. Tortellini originates from Italy, traditionally filled with meat or cheese, while casserole-style bakes are a practical home-cooking tradition in the United States. Combining these two traditions creates a modern comfort classic that draws on Italian ingredients but adapts them to quick, family-friendly cooking preferences found in many households.
In summer, add fresh cherry tomatoes and basil on top just before serving to brighten the casserole. In autumn, stir in roasted butternut squash cubes and swap part of the pepperoni for pancetta for a deeper flavor. For winter holidays, consider mixing in caramelized onions and smoked gouda for a richer profile that pairs well with roasted root vegetables at the table.
Assemble the casserole in an oven-safe dish, cover, and refrigerate for up to 24 hours before baking — this short rest allows flavors to meld. For freezing, assemble but do not bake; wrap tightly and freeze. When ready to use, thaw in the refrigerator overnight and increase bake time by 10 to 15 minutes to ensure the center heats through. Portion into single-serving containers for grab-and-go lunches that reheat well either in a microwave or in a moderate oven.
This casserole is a celebration of ease and flavor. It invites creativity, reheats beautifully, and delivers that universally adored combination of cheesy comfort and pizza familiarity. Make it your own and enjoy sharing it with the people you love.
Cook tortellini until just al dente so it holds shape during baking.
Use low heat when melting Velveeta and shredded cheeses to prevent graininess.
Watch the broiler closely; cheese can go from golden to burnt in seconds.
Drain tortellini thoroughly to avoid a watery sauce.
Let the casserole rest 5 minutes after baking to help it set for cleaner servings.
This nourishing cheese tortellini pepperoni pizza casserole recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cheese Tortellini Pepperoni Pizza Casserole recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375°F. Cook tortellini in salted boiling water according to package instructions until just tender, about 3 to 5 minutes, then drain well.
In a medium skillet over medium heat, warm 1 tablespoon olive oil. Sauté 2 garlic cloves until lightly golden and fragrant, about 1 to 1 1/2 minutes.
Add 2 cups whole milk and 1/2 teaspoon Italian seasoning. Heat until steaming, reduce to low, stir in 8 ounces cubed Velveeta until melted, then fold in 2 cups shredded cheese blend until smooth.
Stir cooked tortellini and 2 ounces quartered pepperoni into the sauce gently. Transfer to a 9x13-inch dish, spoon 1/2 cup pizza sauce on top and swirl, then arrange sliced pepperoni and sprinkle 1 cup mozzarella.
Bake uncovered at 375°F for about 25 minutes until bubbly, then broil on high 3 to 4 minutes for a golden brown top. Let rest 5 minutes before serving.
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This recipe looks amazing! Can't wait to try it.
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