Wild-Mushroom Cannelloni with Basil Alfredo Sauce

Name: Wild-Mushroom Cannelloni with Basil Alfredo Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams light Alfredo sauce; 2 Tbsps balsamic vinegar; 2 Tbsps chopped fresh or 2 teaspoons dried basil; 3 Tbsps chopped fresh flat-leaf parsley; 1 garlic clove, minced; 237 milliliters sliced green onions; 1 teaspoon margarine; 454 grams coarsely chopped assorted wild mushrooms; 2 Tbsps grated Parmesan cheese; 113 grams cup shredded part-skim mozzarella cheese; 227 grams cups diced plum tomato (about; 237 milliliters chopped bottled roasted red bell peppers; 1 Tbsp minced shallots; 12 uncooked cannelloni shells; 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano; 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

Wild-Mushroom Cannelloni with Basil Alfredo Sauce might be just the side dish you are searching for. One serving contains 195 calories, 10g of protein, and 12g of fat. This recipe serves 6. If you have alfredo sauce, flat-leaf parsley, shallots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook pasta according to package directions.

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Pasta

Drain and rinse under cold water.

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Water

Drain well; set aside.

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

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Cooking Spray

Margarine

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Frying Pan

Add shallots and garlic; saute 1 minute.

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Shallot

Garlic

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

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Mushrooms

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

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Bell Pepper

Green Onions

Vinegar

Remove mushroom mixture from heat, and stir in chopped parsley, oregano, and thyme. Cool. Stir in mozzarella cheese.

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Mozzarella

Mushrooms

Oregano

Parsley

Thyme

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.

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Stuffed Shells

Cooking Spray

Cannelloni

Mushrooms

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Baking Pan

Combine Alfredo sauce and basil, and pour over stuffed cannelloni. Cover with foil; chill.

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Alfredo Sauce

Cannelloni

Basil

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Aluminum Foil

To serve, let cannelloni stand 30 minutes at room temperature.

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Cannelloni

Preheat oven to 32

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Oven

Bake, covered, at 325 for 20 minutes or until thoroughly heated.

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Oven

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

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Parmesan

Parsley

Pasta Shells

Tomato

Equipment

Ingredients

Servings:

283grams

light Alfredo sauce 2Tbsps

balsamic vinegar 2Tbsps

chopped fresh or 2 teaspoons dried basil 3Tbsps

chopped fresh flat-leaf parsley 1

garlic clove, minced 237milliliters

sliced green onions 1teaspoon

margarine 454grams

coarsely chopped assorted wild mushrooms 2Tbsps

grated Parmesan cheese 113grams

cup shredded part-skim mozzarella cheese 227grams

cups diced plum tomato (about 237milliliters

chopped bottled roasted red bell peppers 1Tbsp

minced shallots 12

uncooked cannelloni shells 1teaspoon

chopped fresh or 1/4 teaspoon dried oregano 1teaspoon

chopped fresh or 1/4 teaspoon dried thyme

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.