1 lb. cheese tortellini, cooked al dente
1 sm. onion, chopped finely
2 lg. cloves garlic, chopped finely
1/2 lb. fresh mushrooms, sliced
2 tbsp. grated cheese
1 c. heavy cream
1/4 lb. prosciutto, chopped
1 c. frozen peas, defrosted & drained
1/2 stick butter
3 tbsp. olive oil

Can make 1 day ahead.

Saute onions, garlic and mushrooms in butter and oil until mushroom liquid is all gone. Remove from heat and add peas and prosciutto; mix thoroughly.

In baking dish place well drained tortellini mushroom mixture. Add heavy cream and mix. Sprinkle with grated cheese; cover. Bake at 375 degrees for 25 minutes.