Ingredients

The following ingredients have 4 Servings
  • 19 ounce cheese tortellini (frozen or fresh)
  • 15 ounce frozen bell pepper strips
  • 1 teaspoon olive oil
  • 15 ounces alfredo sauce
  • 2 ounces cream cheese
  • 1/3 pound deli roast beef (thinly sliced)
  • 6-8 slices provolone cheese (thinly sliced)

Instruction

  • Preheat oven to 350 degrees. Prepare a 9x13 casserole dish by spraying with non-stick cooking spray. Set aside.
  • Boil the pasta in a large pot of water. Cook the tortellini as per package directions just short of al dente. (It will finish cooking in the oven.) Drain well, set aside.
  • Set a large pot over medium heat. Add the olive and frozen peppers. (No need to thaw them first.) Sauté for 3-5 minutes until the peppers begin to soften.
  • Add the cream cheese and alfredo sauce. Stir to combine and melt the cream cheese. Dice the roast beef into bite sized pieces. Add to the sauce mixture.
  • Next add the cooked pasta and stir to combine. Pour into prepared casserole dish. Top with slices of sliced provolone cheese.
  • Bake the casserole uncovered for 20 minutes until it is hot & bubbly and the top is lightly brown. Serve and enjoy!