Philly Pasta Bake

Time :30

Yield :6 servings

Recipe Background

The city of brotherly love has a love for cheesy dishes and good, hearty roast beef. So, this Philly Pasta Bake honors that Philadelphia tradition with a casserole that's cheesy, rich, and oh-so beefy! The pasta in Philly Pasta Bake is cheese-filled tortellini, so it's even more cheesy than it sounds! The sauce is creamy, the beef is savory, and it has provolone cheese, because, well, Philly! America's Garden Capital offers up a bouquet of its favorite flavors to you! Enjoy!

Ingredients

1 (19-ounce) package cheese tortellini frozen or fresh
1 teaspoon olive oil
1 (15-ounce) package frozen bell pepper strips
2 ounces cream cheese
15 ounces Alfredo sauce homemade or store-bought
1/3 pound roast beef thinly sliced then diced
6-8 slices provolone cheese thinly sliced

Directions

Preheat the oven to 350 degrees F.
Grease a 9x13–inch baking dish with nonstick cooking spray.
In a large pot of boiling, lightly salted water, cook the tortellini until just shy of al dente, according to the package directions.
Drain the tortellini.
In a large skillet over medium heat, heat the olive oil.
Add the peppers to the oil and sauté until soft, about 3-5 minutes.
Add the cream cheese and the Alfredo sauce to the peppers and cook, while stirring, until the cream cheese starts to melt.
Add the roast beef to the sauce mixture.
Stir the cooked tortellini into the sauce mixture until thoroughly combined.
Pour the tortellini mixture into the prepared baking dish.
Top the tortellini mixture with the provolone cheese slices.
Bake the tortellini mixture, uncovered, until it is hot and the top is lightly brown, about 20 minutes.
Serve.