Preheat your oven to 375°F.
In a lovely 3-quart pot over medium heat, add your chopped garlic and drizzle in the olive oil. Stir this fragrant mixture constantly for about one minute until it turns golden.
Now, it’s time to add the whole milk and the dry Italian seasoning to the pot. Give it a gentle stir, then allow it to heat until it begins to steam.
Once steaming, reduce the heat a bit. Add the cubed Velveeta cheese and the shredded cheese blend. Stir this beautifully until it melts into a luscious, smooth sauce.
Carefully turn off the heat while keeping the pot on the burner. Toss in the cooked tortellini and the quartered pepperoni. Stir for about a minute to ensure everything is beautifully coated.
Transfer this delightfully cheesy mixture into a prepared casserole dish.
With a dollop, add the pizza sauce on top and gently swirl it into the tortellini—don’t mix it all the way; we want layers of flavor!
Next, artfully layer slices of pepperoni over the sauce, followed by a generous sprinkle of shredded mozzarella cheese.
Bake this wonderful casserole uncovered in the center of your preheated oven for 25 minutes. For a crispy finish, broil on high for an additional 3-4 minutes to achieve that golden brown topping we’re all craving.