Recipe by Cooking Light August 1997


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Make It Ahead, Special Issue 2000

Nutrition Facts

396 calories; calories from fat 25%; fat 11g; saturated fat 5.9g; mono fat 2.1g; poly fat 1.5g; protein 16.9g; carbohydrates 57g; fiber 2.5g; cholesterol 29mg; iron 1.8mg; sodium 519mg; calcium 195mg.