Cheesy Pizza Tortellini

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook tortellini according to package directions until al dente. Drain well.
Spread a thin layer of marinara sauce over the bottom of the baking dish.
Add the cooked tortellini and cover with the remaining marinara sauce.
Sprinkle mozzarella, Parmesan, and Italian seasoning evenly over the top. Arrange pepperoni and olives as desired.
Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and golden in spots.
Garnish with fresh basil leaves before serving.

Supreme style: Add mushrooms, bell peppers, onions, and cooked sausage for a loaded version.
Veggie lover’s: Skip the meat and add roasted zucchini, spinach, or artichoke hearts.
Spicy kick: Sprinkle red pepper flakes or add spicy Italian sausage.
White pizza twist: Swap marinara for Alfredo sauce and top with spinach and chicken.

Use fresh tortellini for the best texture, but frozen will also work — just adjust the cooking time slightly.
To prevent sticking, toss the drained tortellini with a drizzle of olive oil before layering.
For a crispier topping, broil the dish for 1–2 minutes at the end of baking.
Leftovers reheat well in the oven or microwave and taste even better the next day.
Pair with garlic knots or a Caesar salad for a complete pizza-inspired dinner.