Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3 tbsp. butter, divided

  3. 2 large cloves garlic, peeled and finely chopped

  4. 1/2 cup chopped onion

  5. 1 1/2 cups chopped red bell pepper

  6. 1 1/2 cups chopped green bell pepper

  7. 1/2 cup heavy whipping cream

  8. 1/4 cup chicken broth

  9. 2 tbsp. dry white wine

  10. 1 tsp. dried basil

  11. 1/2 tsp. salt

  12. 1/4 tsp. pepper

  13. 3 ounces chopped smoked gouda cheese

  14. 3 ounces chopped gruyere cheese

  15. 3 ounces chopped muenster cheese

  16. 8 ounce package frozen cheese filled tortellini

  17. 1/3 cup soft white breadcrumbs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees. Grease the inside of a 6 cup casserole dish. Melt 1 1/2 tbsp. butter in a large skillet over medium low heat. Add the garlic and onion and cook about 4 minutes until tender, stirring frequently. Add the bell peppers to the skillet and cook about 4 minutes until just tender, stirring frequently. Pour the vegetable mixture into a large bowl. Add the cream, broth, wine, basil, salt and pepper to the skillet and increase the heat to medium high. Boil the cream mixture about 5 minutes until reduced by half. Add the cheeses to the cream mixture and stir until melted and smooth. Remove the skillet from the heat. Heat a large saucepan of water to a boil. Add the tortellini and boil until just thawed. Drain the tortellini well. Add the tortellini to the vegetables and pour the cheese sauce over. Stir well to combine. Spoon the tortellini mixture into the prepared dish. Melt the remaining 1 1/2 tbsp. butter. Add to the breadcrumbs and stir until evenly moistened. Sprinkle the breadcrumbs over the top of the casserole. Bake the casserole about 20 to 30 minutes until the breadcrumbs are crisp and browned and the sauce is bubbly. Let the casserole stand a couple minutes before serving.


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