Ingredients
- 16 ounces cheese stuffed tortellini
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 2 cups marinara or pizza sauce
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup beef pepperoni slices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup chopped bell peppers (optional)
- 1/4 cup sliced black olives (optional)
Instructions
- Cook tortellini according to package instructions, then drain and set aside.
- Heat olive oil in a skillet over medium heat and sauté garlic for about 1 minute.
- Add marinara sauce and heavy cream, stirring until smooth.
- Season with oregano, basil, salt, and black pepper. Simmer for 3–5 minutes.
- Add cooked tortellini to the sauce and toss gently to coat.
- Preheat oven to 180°C (350°F) and grease a baking dish.
- Spread half of the tortellini mixture into the dish.
- Add a layer of mozzarella cheese and some pepperoni slices.
- Add remaining tortellini, then top with remaining mozzarella, parmesan, and pepperoni.
- Add optional bell peppers and olives if desired.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Let rest for a few minutes before serving.
Notes
- Use frozen tortellini if needed; cook before adding.
- Add vegetables like mushrooms or spinach for extra nutrition.
- Use spicy sauce or chili flakes for heat.
- Mix in ricotta for a richer texture.
- Store leftovers in the refrigerator for up to 3 days.
- Add a splash of milk when reheating to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
