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Wild Mushroom Manicotti
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Indulge in cheesy manicotti stuffed with wild mushrooms and veggies for a delightful Italian pasta dinner.
Ingredients:
  • 8 uncooked manicotti shells
  • 1 tablespoon margarine or butter
  • 2 medium bell peppers, cut into 3/4-inch pieces
  • 10 pearl onions, peeled and cut in half
  • 3/4 pound wild mushrooms, coarsely chopped
  • 1/2 cup sun-dried tomatoes (not oil-packed), rehydrated and chopped
  • 2 tablespoons balsamic vinegar
  • 1/2 cup shredded Italian-style six-cheese blend (2 ounces)
  • 1 container (10 ounces) refrigerated reduced-fat Alfredo sauce
  • 2 tablespoons water
Instructions:
  • Preheat oven to 350°F. Grease a 13x9x2-inch rectangular baking dish. Prepare manicotti shells according to package instructions.
  • In a 10-inch skillet, melt margarine over medium-high heat. Add bell peppers and onions, cook in margarine for 2 minutes, then stir in mushrooms and continue cooking for 2 to 3 minutes until peppers are crisp-tender. Finally, mix in sun-dried tomatoes, vinegar, and cheese.
  • Stuff shells with savory mushroom mixture, then arrange them snugly in a baking dish. Whisk Alfredo sauce with 2 tablespoons of water, then generously pour over the stuffed shells. Cover the dish and bake for 30 to 35 minutes until the dish is hot and bubbling with flavor.

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