Wild Mushroom Manicotti

 


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

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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