Ingredients
2 tbsp. extra-virgin olive oil, plus more for baking dish
1 onion, chopped
2 c. thinly sliced mushrooms, divided
3 garlic cloves, minced
2 tbsp. tomato paste
1 (28-oz.) can crushed tomatoes
2 sprigs fresh basil
Kosher salt
Freshly ground black pepper
2 (9-oz.) packages refrigerated cheese tortellini
3/4 c. pepperoni, divided
2 c. shredded mozarella
2 tbsp. sliced black olives
1/4 c. freshly sliced basil, for garnish
Preparation
Step 1Preheat oven to 350°. In a large skillet over medium-high heat, heat oil. Add onion and 1 ¾ cup mushrooms and cook, stirring, until soft, about 6 minutes. Add garlic and cook until fragrant, 1 minute. Add tomato paste and cook stirring, until darkened slightly, about 1 minute. Add crushed tomatoes, 1 cup water, and basil and season with salt and pepper. Bring mixture to a simmer and cook until slightly reduced, about 10 minutes. Remove basil sprigs. Step 2Remove skillet from heat and add tortellini and ½ cup pepperoni to skillet. Stir until coated. Top with mozzarella, remaining ¼ cup pepperoni, remaining ¼ cup mushrooms, and olives, then cover skillet with foil. Step 3Bake until cheese has melted and pasta is cooked through, 25 minutes. Broil until golden, about 2 minutes more. Garnish with basil before serving.
Made this? Let us know how it went in the comment section below!
