| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican, Italian |
5 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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