Cheesy Pizza Tortellini (Print Version)

# Ingredients:

→ For the Base

01 - 1 lb ground beef
02 - ½ tsp salt
03 - ½ tsp black pepper
04 - 1 tsp onion powder
05 - 1 tsp Italian seasoning
06 - 1 tbsp minced garlic

→ For the Sauce and Pasta

07 - 24 oz jar marinara sauce
08 - 4 oz cream cheese (½ block)
09 - 19 oz bag frozen cheese tortellini

→ For Topping

10 - Pepperoni (about ⅓ cup mini pepperoni, plus more for topping)
11 - Shredded mozzarella and cheddar cheese

# Instructions:

01 - Put the ground beef in a large skillet over medium-high heat. Season it with salt, pepper, onion powder, and Italian seasoning. Break up the meat as it cooks until it's browned.
02 - Toss in about a third of a cup of mini pepperoni (or regular pepperoni chopped up). Let it cook until the pepperoni starts getting browned and crispy around the edges.
03 - Drain off any excess grease from the pan. Add the minced garlic and stir for about 30 seconds until it smells amazing.
04 - Pour in the marinara sauce and add the cream cheese. Stir everything together really well, breaking up the cream cheese as it melts into the sauce.
05 - Add the frozen tortellini straight to the sauce. Stir well, cover the skillet, and turn the heat down to medium-low. Let it cook for about 5 minutes or until the tortellini are tender. Stir once or twice while cooking.
06 - Sprinkle shredded mozzarella and cheddar cheese over the top. Add more pepperoni on top of the cheese.
07 - Either stick the whole skillet under the broiler for a couple minutes until the cheese melts and gets bubbly (watch it closely!), or just cover the pan and leave it on low heat on the stove until the cheese melts.
08 - Take it off the heat and serve right from the skillet. Enjoy your easy pizza-inspired dinner.

# Notes:

01 - This is a true one-pan meal - everything cooks in the same skillet.
02 - Frozen tortellini doesn't need to be thawed - it cooks right in the sauce.
03 - The cream cheese makes the marinara extra creamy and rich.
04 - Mini pepperoni works best because they distribute evenly, but regular pepperoni chopped up works too.
05 - If your skillet isn't oven-safe, just melt the cheese on the stovetop with a lid.
06 - This tastes like pizza but in pasta form - perfect for picky eaters who love pizza.
07 - Leftovers keep in the fridge for up to 3 days.

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