1 lb. frozen cheese tortellini
4 qts. water
1 tsp. salt
3 c. broccoli florets
2 c. red bell pepper, cut into strips about 1/4 x 2 inches
1 1/2 c. sliced fresh mushrooms
1 tbsp. vegetable oil
1 tbsp. butter

FOR THE SAUCE:

3 tbsp. butter
1 1/2 c. heavy cream
1 c. shredded Parmesan or Asiago cheese

Bring water to a rapid boil; add salt and tortellini. When the water returns to a boil, reduce heat to medium high and cook for 10 minutes, stirring once. Add the broccoli and cook an additional 4 minutes. Drain in a colander and rinse briefly under cold water. Drain thoroughly. Set aside to cool.

In a large skillet, melt the butter with the vegetable oil. When the butter sizzles, add the red pepper and saute about 3 minutes. Add the mushrooms and continue cooking for an additional 3 minutes. Remove from heat. Drain in a colander.

To prepare the sauce, in a large ovenproof casserole, melt the 3 tablespoons butter. Add the cream and the cheese and heat just until the cheeses melt. Turn the tortellinis into the casserole along with the vegetables. Toss gently to coat with sauce. Dish is now ready to serve or can be chilled, covered until ready to serve. Reheat in 300 degree oven for 20 minutes.