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2 packages (9 ounces each) refrigerated cheese tortellini
2 small zucchini, diced
2 small yellow squash, diced
1 medium sweet red peppers, diced
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cups (8 ounces) shredded mozzarella cheese
2 cups half-and-half cream
Cook tortellini according to package directions. Meanwhile, in a skillet, saute zucchini, squash, onion, red pepper, and seasonings in oil until vegetables are crisp-tender. Drain tortellini and rinse under hot water. Combine the tortellini, vegetable mixture, mozzarella and cream. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 375 degrees for 30 minutes or until heated through. Yield: 12-16 servings.