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If you're torn between hearty pasta and bold, meaty pizza, this meaty tortellini mash-up totally hits the spot. Loaded with gooey tortellini, zesty pizza sauce, and all your favorite meaty toppings, it's pure comfort in every bite. Pizza fans and pasta lovers will both want seconds.
Honestly, I came up with this because my teens always complained about picking pasta or pizza for dinner. This middle ground turned into an instant favorite, and now it's a regular on our meal rotation—twice a month at least.
Craveworthy Ingredients
- Pepperoni slices: that classic pizza vibe and nice pops of flavor throughout
- Italian seasoning blend: a quick way to bring in that familiar pizza shop taste
- Fresh chopped garlic: spreads that deep garlicky aroma in every bite
- Bacon bits: you get crunch, some smokiness, and major flavor boost
- Mozzarella: melts to a dreamy, stretchy blanket over everything
- Pizza sauce: brings all the flavors together with its classic tangy tomato base
- Yellow onion: when cooked down, it adds that sweet, savory note
- Ground beef: makes the dish stick-to-your-ribs hearty
- Italian ground sausage: packs in plenty of herbs and flavor straight out of the package
- Cheese tortellini: turns the whole thing creamy and a little decadent
Simple Step-by-Step
- Top and Let Cheese Melt:
- Sprinkle mozzarella here and there, then scatter pepperoni on top. Put the lid on, turn off the heat, and hang tight for a couple minutes until the cheese turns melty and gooey. This keeps the pasta from cooking too much.
- Time for Serving:
- Scoop the tortellini mixture onto plates or bowls while it’s nice and hot. The cheese should be nice and stretchy with sauce bubbling up. Want a little pop? Add some basil or parsley.
- Combine Everything and Heat:
- Pour your pizza sauce right into the pan and mix until the meat and sauce are one big happy family. Drop in your cooked tortellini, gently folding so you don’t tear them. Simmer for a minute or two until it’s all warmed through.
- Get That Meat Mixture Ready:
- Start with a splash of olive oil in your skillet on medium. Throw in your onions, let them soften and get golden at the edges (about 4 minutes). Toss in sausage and beef, chop it up with a spoon, and cook until it’s browned and no longer pink. Add in garlic and seasoning, give it half a minute. Drain extra grease, then mix in bacon pieces.
- Boil Tortellini First:
- Get a big pot of well-salted water going. Boil tortellini following whatever the package says—usually 7–9 minutes. They should float and be just tender. Drain, but don't rinse, so the sauce sticks better later.
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Pro tip—the Italian sausage is the real star here. I once tried using just beef, and it didn’t hit the same. The sausage’s spices totally bring that classic pizza flavor and keep everyone coming back for another bowl.
Get Ahead Tips
Want to prep early? Cook the dish right up till you've mixed in sauce and tortellini. Let it cool down and refrigerate. When you're ready to eat, gently heat everything in a covered pan, add cheese and pepperoni, and cook until gooey. Letting it sit overnight amps up the flavor even more.
Fun Twists to Try
This version is packed with meaty goodness, but you totally have room to switch it up. Toss in pineapple and ham for a Hawaiian feel. Try peppers, olives, or mushrooms for a veggie-loaded choice. Love heat? Sprinkle in some chili flakes or sliced fresh jalapeños. This cheesy-saucy base handles pretty much anything you throw at it.
Best Ways to Serve
This filling pasta stands alone, but it also goes great with a crisp green salad tossed in Italian dressing. Want more comfort? Toast up some garlic bread to soak up extra sauce. If you’re feeling fancy, serve it in a big bowl and add grated Parmesan or fresh basil for pop.
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Prep Now, Freeze for Later
This dish is an awesome freezer stash. Scoop cooled leftovers (skip the melted cheese for now) into single-serve freezer containers. When a craving hits, thaw in the fridge overnight and reheat on the stove or in the microwave. Top with new cheese and pepperoni at the end for the meltiest finish. Good for three months in the freezer.
FAQs About the Recipe
- → Does it matter what tortellini I use?
Nope, pick whichever you like—cheese, meat, even spinach tortellini all work. Lots of folks like cheese the best, but any will do just fine here.
- → Is it possible to prep this ahead?
For sure! Make it early, let it chill, then stick it in the fridge. Toss on the last bit of cheese and pepperoni when you’re warming it up to serve.
- → Are there different meats I can swap in?
You bet. Ground turkey, ground chicken, or veggie-based meats give you options besides beef and sausage.
- → What cheese swaps can I do?
Try some provolone, Parmesan, or even a mix of Italian shredded cheeses to shake things up from plain mozzarella.
- → What’s the best way to keep leftovers?
Move any extras to a sealed container and keep them in the fridge for up to three days. Warm them up fully before you enjoy again.
- → Can I stick leftovers in the freezer?
Yep! Let your leftovers cool off, pop them into a freezer-safe dish, and freeze. Just make sure to heat it thoroughly and sprinkle on more cheese and pepperoni when you heat it back up.