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Philly cheesesteak Tortellini Pasta Recipe

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This recipe for Philly cheesesteak Tortellini Pasta is from The Anderson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
19 oz cheese tortellini (frozen or fresh)
15 oz. frozen bell pepper strips
1 tsp olive oil
15 oz. alfredo sauce
2 oz cream cheese
1/3 lb deli roast beef, thinly sliced
slices provolone cheese, thinly sliced
Directions:
Directions:
Preheat oven to 350. Spray 9 x 13 dish with on=stick cooking spray and set aside.
Cook Tortellini: Boil tortellini according to package instructions until just before al dente. Drain and set aside.
Saute bell peppers: In a pot over medium heat, heat olive iol. Add frozen bell pepper strips and saute for 3-5 minutes until softened.
Prepare the sauce: Add cream cheese and alfredo sauce to the pot with bell peppers. Stir until cream cheese melts and the sauce is smooth.
Incorporate roast beef and tortellini: dice roast beef into bite-sized pieces. Add roast beef and cooked tortellini to the sauce, stirring gently to combine.
Assemble and bake: Transfer the mixture to the prepared casserole dish. Layer provolone cheese slices over the top. Bake for 20 minutes or until hot, bubbly, and the cheese is melted.

 

 

 

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