The Smell That Started It All
The first time I made this dish, my kitchen smelled like a pizzeria. Garlic, oregano, and bubbling cheese filled the air. My kids ran in, asking, “Is it pizza night?” Ever wondered how to make weeknight pasta feel like a party? This recipe does it. One bite of the gooey tortellini and spicy pepperoni, and I was hooked. Now it’s our go-to for busy nights. What’s your favorite “fakeout” meal that feels fancy but is easy?My Cheesy Mishap Turned Win
I’ll admit it—my first try was messy. I forgot to drain the beef grease, so the sauce was too oily. But guess what? The flavors still rocked. Cooking isn’t about perfection; it’s about joy. My family didn’t care about the extra grease. They just saw cheesy, saucy comfort. Now I laugh when I make it. What’s your funniest kitchen fail that turned out okay?Why This Dish Tastes So Good
– The pepperoni adds a salty kick that balances the sweet sauce. – Frozen tortellini soaks up the broth, staying tender but not mushy. Which flavor combo surprises you most—pepperoni with bell pepper or oregano with garlic? Try it and see. The textures are just right—creamy cheese, firm pasta, crunchy peppers. It’s like pizza and pasta had a baby.A Little Backstory on This Bake
This dish is a mashup of Italian-American weeknight staples. Tortellini hails from Emilia-Romagna, but the pepperoni twist is pure U.S. diner charm. *Did you know pepperoni was invented in New York in the 1920s?* It’s a reminder that great food comes from mixing traditions. What’s your favorite fusion dish—Italian-meets-something? Share below!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Ground beef | 1 lb | |
| Onion | 1/2 medium, diced | |
| Beef broth | 2 cups | |
| Green bell pepper | 1, chopped | |
| Garlic powder | 1 tsp | |
| Dried oregano | 1 tsp | |
| Spaghetti sauce | 19-oz jar | |
| Pepperoni | 20 slices, cut into fourths | |
| Frozen cheese tortellini | 19-oz | |
| Shredded mozzarella cheese | 3 cups, divided |
How to Make Instant Pot Cheesy Pepperoni Pizza Tortellini Bake
Step 1 Brown the beef and onions in the Instant Pot using the Saute function. Drain the grease to keep it from getting too oily. Scrape up any stuck bits for extra flavor. (Hard-learned tip: Don’t skip draining—greasy pasta is no fun!)
Step 2 Add broth, bell pepper, garlic powder, oregano, sauce, and pepperoni. Stir well to mix all the flavors. The broth helps deglaze the pot for a richer taste. Frozen tortellini goes on top—no stirring needed!
Step 3 Cook on high pressure for just 1 minute. Let it naturally release for 5 minutes, then quick release. Open the lid carefully—steam is hot! Stir in 2 cups of cheese until melted and creamy.
Step 4 Top with the last cup of cheese. Melt it with the lid or crisp it with an air fryer lid. Serve hot and watch it disappear! *Fun fact: Tortellini means “little twists” in Italian.* What’s your go-to weeknight pasta dish? Share below!
Cook Time: 1 minute Total Time: 26 minutes Yield: 6 servings Category: Dinner, Pasta
3 Fun Twists on This Recipe
Vegetarian Swap beef for mushrooms or plant-based crumbles. Skip pepperoni or use veggie slices. Just as hearty!
Spicy Add red pepper flakes or jalapeños. Use hot Italian sausage instead of beef. Fire it up!
Seasonal Throw in zucchini or spinach in summer. Try butternut squash tortellini in fall. Tastes fresh! Which twist would you try first? Vote in the comments!
Serving Ideas & Perfect Pairings
Serve with garlic bread or a crisp green salad. Garnish with fresh basil or extra pepperoni. For drinks, try a cold beer or fizzy lemonade. Both cut through the richness just right. Which would you choose tonight—beer or lemonade?
Storing and Reheating Your Tortellini Bake
Let’s talk leftovers. This dish keeps well in the fridge for 3 days. Just pop it in a sealed container. Reheat in the microwave or oven until bubbly. *Fun fact: The flavors blend even more overnight!* Freeze portions for up to 2 months. Thaw in the fridge before reheating. Batch-cooking tip: Double the recipe and freeze half for busy nights. Why this matters: Meal prep saves time and stress. Who else loves grab-and-go dinners?Fixes for Common Cooking Hiccups
Sticky tortellini? Stir gently after cooking to avoid mush. Not enough sauce? Add a splash of broth or water. Cheese not melting? Cover the pot for a minute or use the broiler. Why this matters: Small tweaks make big differences. My grandkids once turned this into a “pizza soup” by adding extra broth—still delicious! Ever had a kitchen fail that turned out okay?Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free tortellini and check your broth and sauce labels.
Q: How far ahead can I prep this?
A: Assemble everything but the cheese up to 24 hours ahead. Add cheese before cooking.
Q: Can I swap the beef?
A: Try ground turkey or Italian sausage for a twist.
Q: What if I don’t have an Instant Pot?
A: Simmer on the stove for 15 minutes, covered.
Q: Can I halve the recipe?
A: Absolutely! Just reduce the cook time to 30 seconds.
Let’s Dish Together!
Hope this bake becomes a family favorite like it is in my house. Share your creations with me!Tag @SpoonSway on Pinterest so I can see your cheesy masterpieces. Happy cooking! —Sarah Cooper
Instant Pot Cheesy Pepperoni Pizza Tortellini Bake
Description
A quick and delicious Instant Pot meal combining the flavors of pizza with cheesy tortellini.
Ingredients
Instructions
- Add ground beef and onions to the insert pot of the Instant Pot. Use the Saute function to brown the beef and cook the onions.
- Once beef is browned, drain excess grease.
- Add broth and scrape up any browned bits on the bottom of the insert pot. Return beef and onions to the pot.
- Add bell pepper, garlic powder, oregano, spaghetti sauce, and pepperoni. Stir to combine.
- Add frozen tortellini on top; do not stir. The pasta does not need to be covered with liquid.
- Close the lid and set the vent to the sealed position. Select a cook time of 1 minute at high pressure. Once the cook time is complete, allow a 5 minute natural release of pressure, followed by a quick release of remaining pressure.
- After the pressure has released and the valve has dropped, carefully open the lid and stir.
- Add 2 cups of shredded cheese, stirring until melted.
- Sprinkle remaining 1 cup of cheese on top. You can either place the lid back on and allow the heat to melt the cheese, or if you have a Mealthy CrispLid (or similar air fryer lid for the Instant Pot), you can use it to brown the cheese.
- Serve and enjoy!
Notes
- For extra flavor, try adding mushrooms or olives to the mix.
Instant Pot, Pizza, Tortellini, Cheesy, Pepperoni
