Cheese Tortellini Pepperoni Pizza Casserole

Pre-cook your tortellini slightly al dente so it doesn’t get too soft while baking.
Use fresh mozzarella for the best melt—it gives a creamier texture than pre-shredded.
Season your sauce: Add garlic powder, onion powder, or a pinch of crushed red pepper to the marinara for extra flavor.
Layer your pepperoni: Instead of just topping with it, mix some into the casserole and place extra on top for a crispy, flavorful layer.
Sprinkle some Parmesan cheese over the casserole before serving for an extra burst of flavor.
Cover with foil while baking to keep the casserole moist, then uncover in the last 10 minutes to get a crispy top.
Use a high-quality marinara sauce for the best taste—avoid overly sweet or watered-down varieties.
Let the casserole rest for a few minutes after baking so it sets and holds its shape when serving.
Mix in some cooked onions or bell peppers for added flavor and a touch of sweetness.
Use pepperoni that’s sliced thinly for better distribution throughout the casserole.
Try adding some fresh basil or oregano on top after baking for a fresh, aromatic finish.
Consider adding a drizzle of olive oil on top of the casserole before baking for added richness.
Increase the amount of pepperoni if you love its flavor; it can be used generously in this casserole.
To make it extra cheesy, layer the cheeses (mozzarella and Parmesan) between the pasta mixture.
Make sure to grease your baking dish well to avoid sticking when serving.
Mix in some ricotta or cream cheese for a creamy texture throughout the casserole.
If you like a little crunch, top with a handful of crushed croutons or breadcrumbs before baking.
Use a large enough bowl to mix so that all the ingredients combine evenly.
Don’t skip the Italian seasoning—it ties the whole dish together with that classic pizza flavor.
Serve with a side of garlic bread for an extra indulgent meal everyone will love.