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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 396
  • Calories from fat: 25%
  • Fat: 11g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 16.9g
  • Carbohydrate: 57g
  • Fiber: 2.5g
  • Cholesterol: 29mg
  • Iron: 1.8mg
  • Sodium: 519mg
  • Calcium: 195mg

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

  1. Cook pasta according to package directions. Drain and rinse under cold water. Drain well; set aside.
  2. 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.
  3. 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.
  4. To serve, let cannelloni stand 30 minutes at room temperature.
  5. Preheat oven to 325°.
  6. 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.
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