Title: Three-Cheese Tortellini
Categories: Mexican Italian
Yield: 5 Servings
| 1 | pk | (7 ounces) dried Cheese-filled tortellini |
| 1/4 | c | Margarine or butter |
| 1/2 | c | Chopped green bell pepper |
| 2 | | Shallots, finely chopped |
| 1 | | Cl Garlic, finely chopped |
| 1/4 | c | All-purpose flour |
| 1/4 | ts | Pepper |
| 1 3/4 | c | Milk |
| 1/2 | c | Shredded mozzarella cheese (2 ounces) |
| 1/2 | c | Shredded swiss cheese (2 ounces) |
| 1/4 | c | Grated parmesan or romano Cheese |
Cook tortellini as directed on package; drain. Heat margarine in 3-quart
saucepan over medium heat. Cook bell pepper, shallots and garlic in
margarine about 3 minutes. Stir in flour and pepper. Cook, stirring
constantly, until mixture is bubbly; remove from heat. Stir in milk. Heat
to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in mozzarella and Swiss cheeses until melted. Add tortellin and stir
until coated. Sprinkle with Parmesan cheese. 5 SERVINGS (ABOUT 1 CUP
EACH); 390 CALORIES PER SERVING.