Wild-Mushroom Cannelloni with Basil Alfredo Sauce

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°.
7. 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.