Cheesy Tortellini Bake

By cooksalot

Ingredients

• 16 ounces Great Value Cheese Stuffed Tortellini – cooked according to package instructions
• 2 Garlic Cloves – chopped
• 1 Tablespoon Bertolli Olive Oil
• 2 Cups Borden Whole Milk
• 1/2 teaspoon McCormick Dry Italian Seasoning
• 8 ounces Original Velveeta Cheese – cubed
• 2 Cups Sargento Shredded Cheese Blend (a blend that includes mozzarella, like an Italian blend)
• 2 ounces Hormel Pepperoni – quartered
• 1/2 Cup Prego Pizza Sauce
• Sliced Hormel Pepperoni – for topping
• 1 Cup Sargento Shredded Mozzarella Cheese

Preparation

Step 1

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.