Recipe Archives->Pasta->Cannelloni 06

Wild-Mushroom Cannelloni with Basil Alfredo Sauce
Serves: 6

12 uncooked cannelloni shells
1 teaspoon margarine
Butter-flavored cooking spray
1 tablespoon minced shallots
1 garlic clove, minced
1 pound chopped wild mushrooms (such as chanterelle, crimini, oyster,
  porcini, portobello, and/or shiitake)
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 oregano or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh thyme 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 basil or 2 teaspoons dried basil
2 cups diced plum tomato (about 1/2 pound)
2 tablespoons grated Parmesan cheese
Flat-leaf parsley sprigs (optional)

Preheat oven to 325 F. 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 shells. Cover
shells with foil, and bake at 325 F for 20 minutes or until thoroughly
heated. Sprinkle tomato and Parmesan cheese over shells, and garnish
with parsley sprigs, if desired.

Printable version: cannelloni06.txt.