Baked Tortellini With Basil-Cheese Sauce

• 1 lb. fresh or frozen cheese tortellini
• 1/4 lb. butter
• 1/4 c. flour
• 1 c. milk
• 1 c. stock
• 1 c. basil leaves, chopped or 1/4 c. prepared pesto
• 1/2 tsp. garlic powder (omit if using pesto)
• 1/2 tsp. nutmeg
• salt and pepper to taste
• 1 c. (4 oz.) grated Swiss cheese
• 1 c. (4 oz.) grated Fontina cheese
• 1 c. (4 oz.) grated Mozzarella cheese
• 1/2 c. (2 oz.) grated Parmesan cheese

1. Grease a deep baking dish.
2. Cook tortellini in 2 quarts boiling water until just tender.
3. Drain.
4. Melt butter over medium heat and make a roux by stirring in flour and stirring constantly for 3 minutes.
5. Add milk and stock, stirring until mixture boils and thickens.
6. Add basil and garlic (or pesto), nutmeg, salt and pepper.

frozen cheese, butter, flour, milk, stock, basil, garlic, nutmeg, salt, swiss cheese, cheese, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993267 (may not work)