Wild Mushroom Cannelloni With Basil Alfredo Sauce Recipe

ingredients

12 uncooked cannelloni shells
1 teaspoon margarine
butter-flavored non-stick cooking spray
1 tablespoon minced shallots
1 clove garlic, minced
1 pound coarsely chopped assorted wild mushrooms
1 cup sliced green onions
1 cup chopped bottled roasted red bell peppers
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
OR
1/4 teaspoon dried oregano
1 teaspoon chopped fresh thyme
OR
1/4 teaspoon dried thyme
1 cup shredded part-skim Mozzarella cheese
1 container (10 ounce size) light Alfredo sauce
2 tablespoons chopped fresh basil
OR
2 teaspoons dried basil
2 cups diced plum tomato
2 tablespoons grated Parmesan cheese
flat-leaf parsley sprigs (optional)

directions

Preheat oven to 325 degrees F.

Cook pasta according to package directions. Drain and rinse under cold water. Drain well and set aside.

Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots and garlic, then saute for 1 minute. Add mushrooms and cook for 5 minutes or until liquid almost evaporates.

Add green onions, bell peppers, and vinegar. Saute for 2 minutes. Remove mushroom mixture from heat and stir in chopped parsley, oregano and thyme. Cool. Stir in Mozzarella cheese.

Spoon about 1/3 cup mushroom mixture into each cannelloni shell. Arrange stuffed shells in a 13 x 9 inch baking dish coated with cooking spray. Combine Alfredo sauce and basil, and pour over stuffed shells.

Cover shells with foil and bake at 325 degrees F for 20 minutes or until thoroughly heated.

Sprinkle tomato and Parmesan cheese over shells and garnish with parsley sprigs, if desired.

nutrition data

Nutritional data has not been calculated yet.

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