1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh 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 or 2 teaspoons dried basil
2 cups diced plum tomato (about 1/2 pound)
2 tablespoons grated Parmesan cheese
Flat-leaf parsley sprigs (optional)
How to Make It
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; saute 1 minute. Add mushrooms, and cook 5 minutes or until liquid almost evaporates. Add green onions, bell peppers, and vinegar; saute 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 cannelloni. Cover with foil; chill.
To serve, let cannelloni stand 30 minutes at room temperature.
Preheat oven to 325°.
Bake, covered, at 325° for 20 minutes or until thoroughly heated. Sprinkle tomato and Parmesan cheese over shells, and garnish with parsley sprigs, if desired.