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.