Wild Mushroom Cannelloni With Basil Alfredo Sauce

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.