Cheese Tortellini Pepperoni Pizza Casserole

• Gluten free

• Meat

  • 2 oz Pepperoni
  • 1 Pepperoni

• Produce

  • 2 Garlic cloves

• Condiments

  • 1/2 cup Pizza sauce

• Baking & Spices

  • 1/2 tsp Italian seasoning, dry

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 cups Cheese blend
  • 1 cup Mozzarella cheese
  • 8 oz Velveeta cheese, original
  • 2 cups Whole milk

Found on wonkywonderful.com

Ingredients

• 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

Directions

• 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.