I really like this dish and have perfected it a bit from the original as I did not like some of the ingredients in it, now it taste so good. We really like it served with a big Cesar salad with olives, vidalia onions, home grown ripe tomato’s in the salad. Also like it with a good crusty home made baked bread,
2 packages (9 ounces each) refrigerated cheese tortellini
2 small zucchini squash, diced
2 yellow crookneck squash, diced
1 median viladila onion, diced
2 medium sweet red peppers, diced
2 tsp. dried basil, crushed
1 tsp. sea salt
1 tsp. freshly ground black pepper
2 Tbls. stuffed green or ripe olives
2 cups (8 ounces) shredded mozzarella cheese
2 cups half and half
Cook tortellini according to pkg. directions. meanwhile, in a skillet, sauté zucchini, yellow squash, onion, red pepper and seasonings in oil vegetables are crisp-tender. Drain tortellini and rinse under hot water. combine the tortellini, vegetable mixture, mozzarella and cream. Transfer to a greased 3 quart baking dish. Bake uncovered at 375* for 30 minutes or until bubbly. Yield 12-16 servings.