Two factors to this dish should be what draw you in. First of all, you only have to dirty one pan. No sink full of dishes! Yay! Secondly, you don’t have to precook the noodles, so you are saving yourself that extra time of waiting for the pot boil. Double Yay! Check out what they are saying about this recipe over at Spend with Pennies:
“This dish is great the day you make it and it’s delicious leftover too should you be lucky to have any left!”
We have only experienced leftovers of this dish once so far, and they were just as good the second day.
Ingredients
1 ½ lb cheese-stuffed tortellini
2 cups Ragu marinara sauce
2 cups Kraft mozzarella cheese
20 slices of Hormel pepperoni
¼ cup sliced black olives
½ cup sliced mushrooms
Optional: fresh basil
Instructions
Preheat the oven to 425 degrees. Prepare a large, ovenproof skillet by spraying it with cooking spray or lightly brushing with olive oil.
Add the tortellini to the skillet. Pour the marinara sauce and ½ cup of water over the tortellini; no need to stir.
Top with the cheese, then the pepperoni, olives and mushrooms. Bake for 25 minutes.
Top with fresh basil if desired.
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Quick Tip: If you want, toss this in the slow cooker and it will be done when you get home.
Thanks again to Spend with Pennies for this one-of-a-kind recipe.