Wild-Mushroom Cannelloni with Basil Alfredo Sauce

Yield:

6 servings (serving size: 2 stuffed cannelloni plus sauce).Note: The 1-pound assorted wild

Recipe from

Nutritional Information

Calories 396
Caloriesfromfat 25 %
Fat 11 g
Satfat 5.9 g
Monofat 2.1 g
Polyfat 1.5 g
Protein 16.9 g
Carbohydrate 57 g
Fiber 2.5 g
Cholesterol 29 mg
Iron 1.8 mg
Sodium 519 mg
Calcium 195 mg

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 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)

Preparation

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.

Note:

Make It Ahead, Special Issue 2000

August 1997