Name: Supreme Pizza Tortellini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb chorizo; 48 oz store-bought marinara or homemade marinara (use preferred brand); 14.5 oz canned diced tomatoes (use preferred brand); 20 oz tortellini; 3 oz sliced pepperoni; 2 oz sliced olives; 1 green bell pepper (sliced); 1/2 red onion (medium, thinly sliced); 16 oz mozzarella cheese (shredded or sliced)

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There’s something wildly comforting about combining two favorites: pasta that carries sauce in every bite and the familiar, melty, cheesy profile of a supreme pizza. This Supreme Pizza Tortellini Bake is hearty, an easy weeknight centerpiece, and perfect for sharing. It’s loaded with savory chorizo, pillowy cheese tortellini, and all the classic pizza toppings — pepperoni, green pepper, red onion, and olives — finished with bubbling mozzarella. The result is a cozy, family-friendly one-dish meal that looks impressive but comes together with minimal fuss.

Why this dish works

This Supreme Pizza Tortellini Bake is cozy comfort food that hits multiple textures and flavors. The chorizo brings smoky warmth and a satisfying savory backbone. Store-bought marinara plus canned tomatoes build a bright, tomato-forward sauce that clings to tortellini pockets. Pepperoni and sliced olives add that nostalgic pizza character, while the green bell pepper and red onion provide crunch and freshness. With gooey mozzarella on top, every forkful is saucy, cheesy, and satisfying.

Ingredients

1 lb. chorizo
2 (24 oz.) jars store-bought marinara, or homemade
14.5 oz. canned tomatoes
20 oz. tortellini
3 oz. sliced pepperoni (use a compliant pepperoni)
2 oz. sliced olives
1 green bell pepper, sliced
1/2 medium red onion, thinly sliced
16 oz. mozzarella cheese

Make-ahead and substitutions

This Supreme Pizza Tortellini Bake plays well with prep. You can brown the chorizo and stir together the sauce a day ahead, then refrigerate in an airtight container. Bring components to room temperature before assembling and baking. If you prefer a milder meat flavor, choose a mild chorizo option. For the pepperoni, pick a product that matches your dietary needs; thinly sliced salami-style alternatives will work if you prefer.

Kitchen tools

Large skillet or sauté pan
Large pot for pasta
9×13-inch or similar baking dish
Wooden spoon or spatula
Colander
Measuring cups and spoons

Step-by-step instructions

The following directions are rewritten into clearer, step-by-step wording while keeping the ingredients and order intact. Read through once before starting so everything moves smoothly.

Preheat the oven. Set your oven to 375°F (190°C) so it’s ready as soon as the dish is assembled.
Cook the chorizo. Place a large skillet over medium heat. Add the 1 lb. chorizo, breaking it up with a wooden spoon. Cook until the chorizo is browned and cooked through, about 6–8 minutes. Transfer the cooked chorizo to a bowl and set aside. If there’s excess fat in the pan and you prefer less grease, carefully drain a little, leaving enough to coat the pan and flavor the dish.
Warm the sauce. In the same skillet, pour in the two 24 oz. jars of marinara and add the 14.5 oz. canned tomatoes. Stir gently to combine. Bring the sauce to a low simmer over medium-low heat, then reduce heat to low and let it cook for 4–5 minutes to marry the flavors. Taste and adjust seasoning with a pinch of salt and freshly cracked pepper if needed.
Boil the tortellini. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the 20 oz. tortellini and cook according to the package instructions until just al dente. Fresh or refrigerated tortellini usually takes less time; frozen requires a bit more. Drain the tortellini in a colander, shaking gently to remove excess water. You want the tortellini tender but still with structure so it holds up in the bake.
Combine tortellini and sauce. Add the drained tortellini to the skillet with the warmed marinara and canned tomatoes. Stir in the cooked chorizo so the meat and pasta are evenly coated in sauce.
Assemble the bake. Transfer the tortellini, sauce, and chorizo mixture to a 9×13-inch baking dish (or similarly sized casserole). Arrange the toppings evenly across the surface: scatter the 3 oz. sliced pepperoni, sprinkle the 2 oz. sliced olives, distribute the sliced green bell pepper, and layer the thinly sliced 1/2 medium red onion. Make sure toppings are spread so every serving will have a bit of each.
Add the cheese. Evenly top the assembled dish with the full 16 oz. mozzarella cheese. You can shred or slice the mozzarella depending on preference. A uniform layer ensures nicely melted cheese across the entire surface.
Bake until bubbly. Place the baking dish in the preheated oven and bake for 18–22 minutes, or until the cheese is melted and bubbly and the edges of the sauce are gently bubbling. If you prefer a deeply browned top, turn the oven to broil for the last 1–2 minutes while watching closely to avoid burning.
Rest and serve. Remove the dish from the oven and let it rest for 5–7 minutes. Resting helps the sauce settle so the servings hold together. Serve hot and enjoy with a crisp side salad or garlic bread.

Troubleshooting and tips

If your sauce seems thin after mixing with the tortellini, a brief return to the stove over medium-low heat will thicken it before baking; simmer for a few minutes while stirring gently.
To avoid a watery bake, don’t overcook the tortellini; slightly undercooked (al dente) pasta finishes in the oven without becoming mushy.
For maximum flavor, cook the chorizo until nicely browned — those browned bits add depth to the sauce.
Use a serrated spoon or spatula to serve so the cheesy top pulls away cleanly into portions.

Serving suggestions

This Supreme Pizza Tortellini Bake is already a full meal, but you can elevate the plate with a few simple sides. A peppery arugula salad with a lemon vinaigrette brightens the richness of the bake, and roasted broccoli or a crisp Caesar-style salad pairs beautifully. Warm bread — whether a crusty baguette or garlic toast — is excellent for mopping up extra sauce.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven at 350°F (175°C) until warmed through, about 10–15 minutes, or microwave individual servings for 1–2 minutes. If reheating from chilled, cover the dish with foil to prevent the cheese from over-browning while the center heats.

Final thoughts

This Supreme Pizza Tortellini Bake brings the familiar, beloved notes of a supreme pizza into a cozy pasta casserole that’s perfect for family dinners and feeding a crowd. It’s quick to pull together, forgiving with prep, and flexible if you want to swap or add toppings. The interplay of spicy-sweet chorizo, tangy tomato sauce, peppery bell pepper, and melty mozzarella creates a dinner that’s both comforting and exciting. Give it a try the next time you want pizza night with a twist — everyone around the table will be asking for seconds.

Enjoy your bake, and don’t forget to let it rest a few minutes before serving so each slice stays satisfyingly saucy and cheesy.