WILD MUSHROOM MANICOTTI

Wild Mushroom Manicotti image

Looking for an Italian pasta dinner? Then check out these manicotti shells packed with wild mushrooms and veggies - a cheesy meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 4

Number Of Ingredients 10

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

Steps:

Heat oven to 350°. Grease rectangular baking dish, 13x9x2 inches. Cook manicotti shells as directed on package.
Melt margarine in 10-inch skillet over medium-high heat. Cook bell peppers and onions in margarine 2 minutes; stir in mushrooms. Cook 2 to 3 minutes longer or until peppers are crisp-tender. Stir in sun-dried tomatoes, vinegar and cheese.
Fill shells with mushroom mixture. Place in baking dish. Mix Alfredo sauce and 2 tablespoons water. Pour sauce over shells. Cover and bake 30 to 35 minutes or until hot and bubbly.

Nutrition Facts : Calories 405, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg

*** Explore more Wild Mushroom Manicotti Recipes »

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