Baked Tortellini with Three Cheeses
Bon Appetit May 1987

1/2 slice good quality white bread
2 large garlic cloves
1 large shallot
3 tablespoons plus 1 1/2 teaspoons unsalted butter
One 6-ounce red bell pepper, cored and cut into 1-inch pieces
One 6-ounce green bell pepper, cored and cut into 1-inch pieces
1/2 cup whipping cream
1/4 cup chicken stock
2 tablespoons dry white wine
1 teaspoon dried basil, crumbled
1/2 teaspoon salt
Freshly ground pepper
3 ounces smoked Gouda cheese, cut into 1-inch cubes
3 ounces Gruyère cheese, cut into 1-inch cubes
3 ounces Muenster cheese, cut into 1-inch cubes
One 7-ounce package cheese-filled tortellini, freshly cooked

Position rack in center of oven and preheat to 375 degrees F.
In food processor fitted with steel knife, process bread to crumbs. Remove crumbs from work bowl and set aside. With machine running, drop garlic
and shallot through feed tube and mince.
Melt 1 tablespoon plus 1 1/2 teaspoons butter in heavy 8-inch skillet over medium-low heat. Add garlic mixture and cook until tender, stirring frequently, about 4 minutes. Using food processor fitted with steel knife, coarsely chop bell peppers using about 7 on/off turns. Add bell peppers
to garlic mixture. Cook until peppers are just tender, stirring occasionally, about 4 minutes. Transfer pepper mixture to 6-cup baking dish.
Set skillet over high heat. Add cream, stock, wine, 3/4 teaspoon basil, salt and pepper and boil until reduced to 1/2 cup, about 4 minutes. Remove mixture from heat.
Using food processor fitted with steel knife, combine cheeses in work
bowl and mince finely. Gradually add cheese to cream mixture, stirring until smooth. Add cheese sauce and tortellini to bell pepper mixture, tossing gently to combine. (Can be prepared 3 hours ahead and kept at room temperature.) Melt remaining 2 tablespoons butter in same skillet over low heat. Mix in reserved bread crumbs and remaining 1/4 teaspoon basil. Sprinkle over top
of casserole. Bake until golden, about 30 minutes. Serves 4 to 6.