<https://s.mj.run/QcvcIb7cEyY> Philly Cheesesteak Tortellini Pasta Ingredients: 19 ounces cheese tortellini (frozen or fresh) 15 ounces frozen bell pepper strips 1 teaspoon olive oil 15 ounces alfredo sauce 2 ounces cream cheese ⅓ pound deli roast beef, thinly sliced 6-8 slices provolone cheese, thinly sliced Directions: Preheat and Prep: Preheat your oven to 350°F (175°C) and prepare a 9×13 casserole dish by spraying it with non-stick cooking spray. Set it aside for later use. Cook Tortellini: In a large pot of boiling water, cook the tortellini according to the package instructions until just short of al dente. Drain the cooked tortellini well and set them aside. Sauté Bell Peppers: Heat olive oil in a large pot over medium heat. Add the frozen bell pepper strips and sauté them for 3-5 minutes until they begin to soften. Prepare the Sauce: Add cream cheese and alfredo sauce to the pot with the sautéed bell peppers. Stir until the cream cheese is melted and the sauce is well combined. Incorporate Roast Beef and Tortellini: Dice the deli roast beef into bite-sized pieces and add them to the sauce mixture in the pot. Then, add the cooked tortellini to the pot and stir gently to combine all ingredients. Assemble and Bake: Transfer the mixture from the pot into the prepared casserole dish. Arrange the thinly sliced provolone cheese evenly over the top of the pasta mixture. Bake the casserole uncovered for 20 minutes until it becomes hot, bubbly, and the cheese on top is lightly browned. Serve and Enjoy: Once baked, remove the casserole from the oven and serve it hot. Delight in the harmonious blend of flavors reminiscent of a classic Philly cheesesteak in every delectable bite! --s 250