Wild Mushroom Cannelloni With Basil Alfredo Sauce
Category: Pasta & Rice
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Serves/Makes: 6
Ready in: 1-2 hrs
- 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)
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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