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Steps
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.
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Italian cheese is a blend of six different cheeses: mozzarella, provolone, Parmesan, Romano, Fontina and Asiago.
Go wild with mushrooms! You can use crimini, oyster, portabella or shiitake mushrooms.
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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
60%
60%
Iron
12%
12%
Exchanges:
3 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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