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Wild-Mushroom Cannelloni with Basil Alfredo Sauce

Wild-Mushroom Cannelloni with Basil Alfredo Sauce is built on Uncooked Cannelloni Shells, Margarine, Butter Flavored Cooking Spray, Shallots, and Garlic Minced. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 12
• 1 tsp
• Butter Flavored Cooking Spray
• 1 tbsp
• 1
• 1 lb

Method (preview)

1. 1

   Preheat oven to 325 F. Cook pasta according to package directions.

2. 2

   Drain and rinse under cold water. Drain well; set aside.

3. 3

   Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat.

4. 4

   Add shallots and garlic; saute 1 minute.

5. 5

   Add mushrooms, and cook 5 minutes or until liquid almost evaporates.

6. 6

   Add green onions, bell peppers, and vinegar; saute 2 minutes.

7. 7

   Remove mushroom mixture from heat and stir in chopped parsley, oregano, and thyme.

8. 8

   Cool.

9. 9

   Stir in Mozzarella cheese.

10. 10

    Spoon about 1/3 cup mushroom mixture into each cannelloni shell.

11. 11

    Arrange stuffed shells in a 13 x 9-inch baking dish coated with cooking spray.

12. 12

    Combine Alfredo sauce and basil, and pour over stuffed shells.

13. 13

    Cover shells with foil, and bake at 325 F for 20 minutes or until thoroughly heated.

14. 14

    Sprinkle tomato and Parmesan cheese over shells, and garnish with parsley sprigs, if desired.