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Packed with flavor, this Meat Lovers Pizza Tortellini mashes up everything awesome about pizza and pasta. Loaded cheesy tortellini gets smothered in tangy pizza sauce, then showered with all your favorite meaty toppings. If you're into pizza or obsessed with hearty pasta dinners, this one totally hits the spot.
This dish happened because my teens couldn't agree on eating pizza or pasta. We tried blending both, and bam, now they ask for it at least twice every month. Everybody wins, and dinnertime's way easier at my place.
Luscious Ingredients
- Italian sausage (ground): brings big, savory pizza vibes from its mix of seasonings
- Cheese tortellini: the pillowy, creamy pasta that takes this over the top
- Yellow onion: gets sweet and rich when browned just right
- Pizza sauce: classic tomato-y pizza flavor ties the whole thing together
- Ground beef: for hearty, filling bites and protein power
- Mozzarella cheese: oozy, stretchy cheese—because that's the best part
- Fresh minced garlic: gives that classic aroma and bright boost
- Bacon pieces: salty, crispy, smoky flavor bombs in every bite
- Pepperoni slices: those tasty, spicy rounds make it extra pizza-ish
- Italian seasoning blend: an easy way to add an old-school pizzeria taste to the mix
Effortless Step-by-Step Directions
- Plate It Up:
- Scoop generous portions into bowls while it's nice and hot. Watch the cheese stretch and enjoy every saucy bite. You can toss on chopped fresh basil or parsley if you want a pop of green at the end.
- Get That Cheesy Top:
- Lay mozzarella all over the top, then place pepperoni slices right on the cheese. Cover and turn off the stove. Let it sit for two or three minutes so everything gets gooey from the leftover heat.
- Mash It All Together:
- Sauce goes in with the meats, then mix it all up. Keep the heat low and let those flavors blend for a few minutes. Fold in the tortellini carefully. You want every one covered in saucy goodness. Put a lid on and let it get fully warm—about two more minutes.
- Start the Meat Magic:
- Splash olive oil into a big pan and warm it up. Throw in the diced onion and cook till golden and sweet around the edges—about five minutes. Toss in ground beef and Italian sausage, crumbling them up as they brown. Once the meat loses its pink color, add garlic and spices, let it smell great for half a minute, then drain off extra grease. Bacon pieces go in last.
- Boil the Tortellini:
- Grab a big pot, fill with salty water, and bring it to a boil. Drop in the tortellini. Cook as the package says—usually till they float and are still a bit firm—then drain but skip rinsing. This keeps the surface starchy so sauce sticks better.
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Honestly, skipping Italian sausage won't work the same magic here. I tried using only ground beef and the flavor just fell flat. Choose a flavorful sausage—those spices make a massive difference and give you that classic pizza shop kick everyone wants more of.
Plan Ahead Like a Pro
If you want to prep this ahead, cook everything up through mixing the pasta with sauce and meat. Let it cool down and stash it in the fridge. When it's time to eat, warm it up in a covered skillet on the stove, add your cheese and pepperoni on top, and finish melting. Tastes even more awesome the next day after a good rest.
Fun Ways to Mix Things Up
Want to change it up? Toss in ham and pineapple for a Hawaiian twist, or sauté bell peppers, olives, and mushrooms for a veggie-packed version. Spice fans, throw in jalapeños or a dash of red pepper flakes. The pizza sauce and melty cheese get along with just about any topping combo you love.
Serving Tips
This filling main works solo but shines even more with a bright green salad and simple Italian vinaigrette. Dunk some garlicky bread on the side to scoop up every bit of saucy goodness. Top it with some shaved Parmesan and fresh basil for a seriously tasty finishing touch.
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Easy for Freezing and Busy Weeks
This dish is a freezer lifesaver. Let cooked leftovers cool, portion them into freezer bins (skip the cheese and pepperoni till you're ready to serve). Thaw overnight in the fridge, warm up however you want, then add cheese and pepperoni before that final melt. Good for three months in the freezer and tastes homemade every time.
Common Recipe Questions
- → Can I use any type of tortellini for this dish?
Definitely! Pick cheese, spinach, or even meat-filled tortellini—whatever you like best. Cheese tends to go great with all the toppings here.
- → Can I make this dish ahead of time?
For sure! Cook everything, cool it down, then keep it in the fridge. Just toss on more cheese and pepperoni when you reheat it so you get that fresh, melty vibe.
- → Can I substitute the ground beef and sausage?
You bet. Try swapping in ground turkey, chicken, or plant-based meat—works well for mixing it up.
- → What other cheeses can I use?
Mozzarella’s awesome but you can toss in Parmesan, provolone, or those shredded Italian cheese mixes if you want more flavor.
- → How do I store leftovers?
Leftovers last about three days in a sealed container in the fridge. Heat them back up until they’re steaming before eating.
- → Can I freeze this dish?
Sure thing! Let it get totally cool, then pop it into a freezer-safe tub. Reheat well and sprinkle cheese and pepperoni when warming it up for the best texture.