Wild-Mushroom Cannelloni with Basil Alfredo Sauce

By Lv2Cook

Ingredients

• 12 uncooked cannelloni shells
• 1 teaspoon margarine
• Butter-flavored cooking spray
• 1 tablespoon minced shallots
• 1 garlic clove 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 (4 ounces) shredded part-skim Mozzarella cheese
• 1 (10-ounce) container light Alfredo sauce
• 2 tablespoons chopped fresh basil
• OR
• 2 teaspoons dried basil
• 2 cups diced plum tomato (about 1/2 pound)
• 2 tablespoons grated Parmesan cheese
• Flat-leaf parsley sprigs (optional)

Details

Servings 1

Preparation

Step 1

Preheat oven to 325º

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

Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots and garlic; sauté 1 minute. Add mushrooms, and cook 5 minutes or until liquid almost evaporates. Add green onions, bell peppers, and vinegar; sauté 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 × 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 325º for 20 minutes or until thoroughly heated. Sprinkle tomato and Parmesan cheese over shells, and garnish with parsley sprigs, if desired.

Serving Size: 2 stuffed cannelloni plus sauce