Supreme Pizza Tortellini Bake
A hearty, pizza-inspired baked tortellini casserole layered with chorizo, pepperoni, vegetables and melted mozzarella.
Equipment
- Large Skillet
- casserole dish (9x13 or similar)
- Spatula or spoon
- Colander
- measuring tools
- Oven
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
Instructions
- Preheat the oven to 350°F (175°C).
- Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes; drain any excess fat.
- Stir the marinara and diced tomatoes into the cooked chorizo and bring to a simmer. Cook 3 minutes to reduce excess liquid.
- Cook the tortellini according to package directions until al dente, then drain.
- Toss the drained tortellini with the sauce in the skillet until evenly coated.
- Spoon a thin layer of sauce across the bottom of a casserole dish. Add half the sauce-coated tortellini, then top with half the pepperoni, olives, green pepper slices, red onion, and half the mozzarella.
- Repeat with the remaining tortellini, pepperoni, olives, peppers, onion, and cheese to form a second layer.
- Bake in the preheated oven for 25 minutes until heated through and cheese is melted. If you want browned cheese on top, broil for up to 5 minutes watching carefully.
- Remove from the oven and let sit a few minutes before serving.
Notes
- For store-bought marinara I prefer Rao’s Homemade.
- For diced tomatoes I prefer Muir Glen Organic.