Name: Philly Cheesesteak Tortellini Pasta 🧀
Ingredients: 19 ounces cheese tortellini (frozen or fresh); 15 ounces frozen bell pepper strips; 1 teaspoon olive oil; 15 ounces alfredo sauce; 2 ounces cream cheese; ⅓ pound deli roast beef, thinly sliced; 6-8 slices provolone cheese, thinly sliced

Ingredients

- 19 ounces cheese tortellini (frozen or fresh)

- 15 ounces frozen bell pepper strips

- 1 teaspoon olive oil

- 15 ounces alfredo sauce

- 2 ounces cream cheese

- ⅓ pound deli roast beef, thinly sliced

- 6-8 slices provolone cheese, thinly sliced

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare a 9×13 casserole dish with a quick spray of non-stick cooking spray. Set aside.

1. Cook the tortellini in a large pot of boiling water according to package instructions, cooking just short of al dente. Drain and set aside.

1. In a large pot, heat olive oil over medium heat. Add the frozen bell pepper strips and sauté for 3-5 minutes until the peppers start to soften.

1. Stir in the cream cheese and alfredo sauce, cooking until the cream cheese melts and everything is well combined.

1. Dice the deli roast beef into bite-sized pieces and add them to the sauce mixture.

1. Add the cooked tortellini to the pot, stirring to coat the pasta with the creamy sauce. Pour the mixture into the prepared casserole dish.

1. Layer the thinly sliced provolone cheese over the top of the pasta mixture.

1. Bake uncovered for 20 minutes, until the casserole is hot, bubbly, and the cheese is lightly browned on top.

1. Serve hot and enjoy the savory Philly cheesesteak flavors with every delicious bite!

Notes

Treat yourself to this cozy and indulgent dish—Philly cheesesteak meets creamy pasta for a meal that’s sure to impress family and guests alike!

Author: niold.com