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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

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
6-8 slices provolone cheese, thinly sliced
Directions:
Directions:
Preheat to 350. Spray 9 x 13 casserole dish. Cook tortellini until just before al dente. Drain and set aside. Sauté bell with olive oil. 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. Pour into casserole dish and bake for 20 minutes.

 

 

 

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