Baked Pizza Tortellini Delight

This baked pizza tortellini brings all the comforts of a pizza night right to your skillet. Combining cheese tortellini, pepperoni, and a creamy marinara sauce, this dish comes together quickly and fills your kitchen with irresistible aromas. It’s perfect for a busy weeknight when you want a warm, cheesy dinner without a lot of fuss.

The combination of creamy sauce with melty cheese and crispy pepperoni reminds me of the cozy dinners my family loves most. The first time I made it my kids couldn’t get enough and have asked for it ever since.

Ingredients

• Ground beef: provides hearty flavor and protein choose lean for less grease
• Salt and black pepper: essential to bring out the natural flavors of the beef
• Onion powder: adds subtle sweetness and depth without needing fresh onions
• Italian seasoning: a blend of herbs that evokes classic Italian flavor
• Minced garlic: fresh or jarred garlic makes the sauce aromatic and rich
• Marinara sauce: canned or jarred works well pick one with simple, quality ingredients
• Frozen cheese tortellini: keeps prep quick and adds cheesy pasta goodness
• Cream cheese: gives the sauce a smooth, creamy texture and mild tang
• Mini pepperoni: some goes in the sauce to flavor the dish and more on top for crispy bites choose thick slices if possible for a chewier texture
• Shredded mozzarella cheese: the melty base you expect in pizza dishes
• Shredded cheddar cheese: adds a sharper note and great color on top

Step-by-Step Instructions

Sear the Beef and Season:

Place the ground beef in a large skillet set to medium-high heat. Sprinkle in salt, black pepper, onion powder, and Italian seasoning. Break the meat up with a wooden spoon, stirring often. Cook until the beef just starts to brown which usually takes about 5 to 7 minutes. This browning creates a rich, flavorful base for your sauce.

Add Pepperoni and Render Fat:

Mix approximately 50 grams of mini pepperoni into the beef. Cook for another 2 to 3 minutes until the pepperoni begins to crisp and releases its flavorful oils. Carefully drain most of the fat from the pan but leave a thin layer behind. This leftover fat will keep your sauce full of flavor without being greasy.

Sauté the Garlic:

Add the minced garlic to the skillet with the beef and pepperoni. Stir constantly and cook for about 1 minute until you smell the garlic’s fragrance. Be careful not to let it burn as burnt garlic can taste bitter.

Create the Creamy Sauce:

Pour marinara sauce into the pan followed by cream cheese. Stir continuously over medium heat until the cream cheese melts smoothly into the sauce, creating a creamy and velvety texture without lumps.

Cook the Tortellini:

Add the frozen cheese tortellini directly to the sauce. Stir well to make sure the pasta gets coated thoroughly. Cover the skillet with a lid and let it simmer on medium-low heat for about 5 minutes. Check the tortellini for tenderness; cooking time may vary slightly depending on the brand.

Add Cheese and Pepperoni Toppings:

Evenly sprinkle shredded mozzarella and cheddar cheeses over the top of the tortellini mixture. Scatter additional mini pepperoni slices for an extra burst of flavor and texture.

Melt the Cheese to Finish:

Transfer the skillet to a preheated broiler for 2 to 3 minutes, watching closely until the cheese bubbles and turns lightly golden. If you prefer not to use a broiler, cover the pan and keep it on low heat until the cheese fully melts.

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Storage tips

Store leftover tortellini covered in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or marinara to restore creaminess. You can also freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Ingredient substitutions

Ground turkey or Italian sausage can replace beef for different flavors and textures. Use fresh garlic instead of minced jarred if you want a stronger, more vibrant garlic taste. If mini pepperoni is hard to find, slice regular pepperoni thinner and use that instead. For dairy-free options, try cream cheese substitutes and vegan cheeses but expect some variation in texture.

Serving suggestions

Pair this rich baked tortellini with a simple green salad dressed in lemon vinaigrette to brighten the meal. Garlic bread or toasted baguette make perfect vessels for scooping up the creamy sauce. For a lighter side, roasted vegetables like broccoli or bell peppers complement the flavors well.

Recipe FAQs

→ Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini can be used and may reduce the simmering time. Just watch until tender and avoid overcooking to maintain texture.

→ How do I prevent the dish from drying out while simmering?

Keep the skillet covered and use medium-low heat to retain moisture. Stir occasionally to ensure even cooking and coating of the tortellini.

→ What alternatives exist for mini pepperoni?

You can substitute with sliced chorizo, pancetta, or omit for a milder flavor. Consider adding some smoked paprika for depth.

→ Can I make this meal ahead and reheat?

Yes, this dish reheats well. Store in an airtight container and gently warm in a skillet or oven, adding a splash of water or marinara to restore sauciness if needed.

→ What cheese blend works best for topping?

A combination of mozzarella for stretchiness and cheddar for sharpness provides a balanced, melty topping. You can adjust ratios or add Parmesan for extra flavor.