Wild-Mushroom Cannelloni With Basil Alfredo Sauce

Name: Wild-Mushroom Cannelloni With Basil Alfredo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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 325u00b0.
6
Bake, covered, at 325u00b0 for 20 minutes or until thoroughly heated. Sprinkle tomato and Parmesan cheese over shells, and garnish with parsley sprigs, if desired.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 uncooked cannelloni shells, 1 teaspoon margarine, Butter-flavored cooking spray, 1 tablespoon minced shallots, and more.

Yes, Wild-Mushroom Cannelloni With Basil Alfredo Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!