16 ounces Cheese Stuffed Tortellini – cooked according to package instructions
2 Garlic Cloves – chopped
1 Tablespoon Olive Oil
2 Cups Whole Milk
1/2 teaspoon Dry Italian Seasoning
8 ounces Original Velveeta Cheese – cubed
2 Cups Shredded Cheese Blend, a blend that includes mozzarella, like an Italian blend
2 ounces Pepperoni – quartered
1/2 Cup Pizza Sauce Sliced Pepperoni – for topping
1 Cup Shredded Mozzarella Cheese
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Preheat stove to 375°F
Plan and measure all fixings prior to starting.
In 3 quart pot over medium intensity; cook garlic in oil while mixing for 1 moment or until brilliant.
Add milk and Italian flavoring. Mix and intensity until milk starts to steam.
Diminish heat then, at that point, add Velveeta and destroyed cheddar mix. Mix until dissolved.
Switch off heat however keep pot on burner. Add cooked tortellini and quartered pepperoni. Mix brief then, at that point, move blend to goulash dish.
Dab pizza sauce on top and whirl into messy tortellini without completely blending.
Layer cuts of pepperoni on top then, at that point, sprinkle with mozzarella cheddar.
Prepare uncovered on focus rack for 25 minutes. Sear on high for 3-4 minutes to brown.