This is a weeknight winner that reads like pizza and eats like comfort food. It pulls together store-bought convenience — jarred marinara and pre-made tortellini — with bold chorizo and classic pizza toppings so you get a casserole that’s feel-good, fast to assemble, and reliably crowd-pleasing.

No fuss layering makes it easy to scale up for guests or simplify for a solo meal. The cheese melts into pockets around the tortellini; the chorizo seasons the sauce; the pepperoni, olives, peppers, and red onion give texture and brightness. Bake it until bubbly, broil briefly for a browned top, and you have something everyone recognizes but with a twist.

What Goes Into Supreme Pizza Tortellini Bake

1lb. chorizo — provides the primary savory, spiced protein and flavors the sauce.
2 24oz store bought marinara*, or homemade — the saucy base that coats the tortellini; jarred saves time.
14.5 oz. canned tomatoes* — adds acidity and body; the juices help loosen the sauce for even coating.
20 oz. tortellini — the starch and structure of the bake; cook to al dente so it holds up in the oven.
3 oz. sliced pepperoni — classic pizza flavor and little crispy edges when baked.
2 oz. sliced olives — briny counterpoint that cuts richness.
1 green bell pepper, sliced — crunchy, slightly bitter note for balance.
1/2 medium red onion thinly sliced — adds sharpness and a touch of sweetness when roasted.
16 oz. mozzarella cheese — melty, stretchy finishing layer that brings it all together.

Supreme Pizza Tortellini Bake — Do This Next

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish or a similar-sized baking dish.
Heat a large skillet over medium heat. Add the 1 lb. chorizo and cook, breaking it apart, until no longer pink, about 5–7 minutes. Drain and discard excess fat.
Add both 24-oz jars of marinara and the 14.5 oz. can of diced tomatoes (with their juices) to the skillet with the cooked chorizo. Stir, bring to a simmer, and let simmer for about 3 minutes to reduce excess liquid.
While the sauce simmers, cook the 20 oz. tortellini according to the package directions until al dente. Drain the tortellini well.
Return the drained tortellini to the pot or transfer to a large bowl and pour the chorizo-marinara-tomato sauce over it. Toss gently until the tortellini are evenly coated.
Spoon a thin layer of sauce into the bottom of the prepared casserole dish.
Add half of the sauce-coated tortellini to the dish. Top in this order with half of the 3 oz. sliced pepperoni, half of the 2 oz. sliced olives, half of the sliced green bell pepper, half of the 1/2 medium thinly sliced red onion, and half of the 16 oz. mozzarella cheese.
Repeat the previous layer: add the remaining tortellini, then the remaining pepperoni, olives, bell pepper, red onion, and finish with the remaining mozzarella on top.
Bake uncovered at 350°F for 25 minutes, until heated through and the cheese is melted. If you want the top more browned, switch the oven to broil for up to 5 minutes—watch closely to prevent burning. Remove from the oven, allow to rest 3–5 minutes, then serve.

Why It Works Every Time

There are three simple mechanics at play that guarantee success. First, cooking the tortellini to al dente prevents a soggy bake. Overcooked pasta will fall apart after the oven time; al dente holds its shape and soaks up sauce without collapsing. Second, browning and draining the chorizo concentrates its spice and removes excess fat. That step keeps the casserole from turning greasy and lets the chorizo flavor the sauce instead of dominating the texture.

Third, layering creates pockets of sauce, toppings, and cheese. A shallow bottom layer of sauce prevents sticking and ensures the bottom row is saucy. Finishing with a thick layer of mozzarella gives you the classic browned, stretchy top that reads “pizza” immediately. The balance of salty (pepperoni, olives), sweet (onion, tomatoes), and rich (cheese, chorizo) means every bite hits multiple notes.

Low-Carb/Keto Alternatives

If you need a lower-carb version, keep the assembly and sauce exactly the same but swap the pasta for a low-carb substitute. Use a keto-friendly tortellini alternative or a vegetable base and adjust cook times as needed. You can also reduce the pepperoni, olives, or cheese if tracking macros, but remember these ingredients contribute to the texture and pizza profile of the dish.

Equipment & Tools

Large skillet — for cooking the chorizo and simmering the sauce.
Large pot — to cook the tortellini according to package directions.
Colander — for draining the tortellini well.
9×13-inch casserole dish (or similar) — the recipe is sized for this; a slightly different dish will change bake time.
Spatula or tongs — to toss and layer tortellini without breaking them.
Measuring can for liquids if you’re scaling up — keeps proportions consistent.

Avoid These Mistakes

Skipping the drain after cooking chorizo — leaves excess grease that makes the bake heavy.
Overcooking the tortellini — causes mushy texture after baking. Aim for al dente.
Putting too much sauce in the bottom — can make the casserole soupy. A thin layer is enough to prevent sticking.
Not letting the bake rest — cutting immediately will cause the cheese and sauce to run; a 3–5 minute rest helps it set.
Broiling too long — broil in short bursts and watch closely; charred is different from nicely browned.

Seasonal Twists

Let the season guide small finishing touches that don’t require reworking the recipe. In summer, add a small handful of fresh torn herbs right before serving for brightness. In fall or winter, swap in roasted peppers or caramelized onions (if you have them prepped) to deepen the savory notes. These are finishing ideas — they should complement, not replace, the core ingredients.

Testing Timeline

When you first make this, plan a single run-through to dial oven timing for your equipment. Standard bake is 25 minutes at 350°F; check at 20 and 25 minutes to confirm your oven’s performance. If you opt to broil at the end, test 1–2 minutes at a time until you reach the desired browning — every broiler is different.

If you scale up to a larger dish, expect an extra 5–10 minutes of bake time; if you halve it, reduce by 5 minutes and watch the cheese and internal temperature. Remember: the first run educates you for subsequent batches.

Refrigerate, Freeze, Reheat

To refrigerate: cool to room temperature (no more than two hours at room temp), cover tightly, and store up to 3–4 days. Reheat single servings in a covered oven-safe dish at 350°F until warmed through, or microwave covered for 1–2 minutes, stirring halfway.

To freeze: cool completely, cover tightly with plastic wrap and foil, or use an airtight container. Freeze up to 2 months for best texture. Thaw overnight in the refrigerator before reheating; reheat at 350°F until hot in the center, about 20–30 minutes depending on thickness. If reheating from frozen, add extra time and cover with foil the first portion of heating to avoid over-browning.

Your Top Questions

Can I use a different sausage? Yes. If you swap the chorizo for another sausage, expect a different spice profile. Cook and drain it the same way to control fat.
Do I have to use jarred marinara? No. Homemade marinara works fine; the recipe calls for two 24-oz jars as convenience. Use the same volume if you make your own.
Is this freezer-friendly? Yes. Freeze whole or in portions; thaw before reheating for best results.
Can I assemble ahead? You can assemble up to the point of baking and refrigerate for a few hours before baking. If you plan to store longer, keep sauce and tortellini separate to avoid sogginess.

Bring It to the Table

This dish is a complete meal but plays well with sides. A crisp green salad with a tangy vinaigrette cuts through the richness. For a heartier spread, add garlic bread or a simple roasted vegetable — nothing that competes with the “supreme pizza” flavors. Serve right from the casserole dish so everyone can get a generous cheesy pull. Let people add small forks of crushed red pepper or a drizzle of olive oil at the table if they like extra heat or richness.

Leftovers make excellent lunches; pack with a small side salad or reheat and top with a fresh snap of herbs. The assembly and the oven do most of the work here — you just shepherd it to the table and enjoy the smiles that follow.

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Supreme Pizza Tortellini Bake

A layered tortellini casserole with chorizo, marinara, pepperoni, olives, bell pepper, red onion, and melted mozzarella.

Prep Time22

Cook Time41

Total Time1 33

Servings: 4 servings

Ingredients

1 lb. chorizo
2 24 oz store bought marinara* or homemade
14.5 oz. canned tomatoes*
20 oz. tortellini
3 oz. sliced pepperoni
2 oz. sliced olives
1 green bell pepper sliced
1/2 medium red onion thinly sliced
16 oz. mozzarella cheese

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish or a similar-sized baking dish.
Heat a large skillet over medium heat. Add the 1 lb. chorizo and cook, breaking it apart, until no longer pink, about 5–7 minutes. Drain and discard excess fat.
Add both 24-oz jars of marinara and the 14.5 oz. can of diced tomatoes (with their juices) to the skillet with the cooked chorizo. Stir, bring to a simmer, and let simmer for about 3 minutes to reduce excess liquid.
While the sauce simmers, cook the 20 oz. tortellini according to the package directions until al dente. Drain the tortellini well.
Return the drained tortellini to the pot or transfer to a large bowl and pour the chorizo-marinara-tomato sauce over it. Toss gently until the tortellini are evenly coated.
Spoon a thin layer of sauce into the bottom of the prepared casserole dish.
Add half of the sauce-coated tortellini to the dish. Top in this order with half of the 3 oz. sliced pepperoni, half of the 2 oz. sliced olives, half of the sliced green bell pepper, half of the 1/2 medium thinly sliced red onion, and half of the 16 oz. mozzarella cheese.
Repeat the previous layer: add the remaining tortellini, then the remaining pepperoni, olives, bell pepper, red onion, and finish with the remaining mozzarella on top.
Bake uncovered at 350°F for 25 minutes, until heated through and the cheese is melted. If you want the top more browned, switch the oven to broil for up to 5 minutes—watch closely to prevent burning. Remove from the oven, allow to rest 3–5 minutes, then serve.