Wild Mushroom Manicotti

Wild Mushroom Manicotti

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

Prep Time

30

Minutes

Total Time

1:05

Hr:Mins

Makes

4

servings

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
  1. Heat oven to 350°. Grease rectangular baking dish, 13x9x2 inches. Cook manicotti shells as directed on package.
  2. 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.
  3. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Italian cheese is a blend of six different cheeses: mozzarella, provolone, Parmesan, Romano, Fontina and Asiago.
Did You Know?
Go wild with mushrooms! You can use crimini, oyster, portabella or shiitake mushrooms.
Success Tip
To rehydrate the sun-dried tomatoes, place in a small bowl, and pour 1 cup of boiling water over them. Let stand 3 to 5 minutes or until softened. Drain the tomatoes and chop.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 405
    • (Calories from Fat 155),
  • Total Fat 17g
    • (Saturated Fat 10g,),
  • Cholesterol 45mg;
  • Sodium 850mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 3g,
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.