Wild-Mushroom Cannelloni with Basil Alfredo Sauce

Ingredients

• 10 ounce alfredo sauce light
• 2 tablespoons balsamic vinegar 
• 2 tablespoons basil dried fresh chopped
• 3 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 1 cup spring onion sliced
• 1 teaspoon butter 
• 1 pound mushrooms wild assorted coarsely chopped
• 2 tablespoons parmesan cheese grated
• 4 ounces part-skim mozzarella cheese shredded
• 0.5 pound plum tomatoes diced
• 1 cup roasted peppers red chopped
• 1 tablespoon shallots minced
• 12  shells uncooked
• 1 teaspoon thyme dried fresh chopped
• 1 teaspoon frangelico dried fresh chopped
• 1 teaspoon frangelico dried fresh chopped

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Cook pasta according to package directions.
2. Drain and rinse under cold water.
3. Drain well; set aside.
4. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat.
5. Add shallots and garlic; saute 1 minute.
6. Add mushrooms, and cook 5 minutes or until liquid almost evaporates.
7. Add green onions, bell peppers, and vinegar; saute 2 minutes.
8. Remove mushroom mixture from heat, and stir in chopped parsley, oregano, and thyme. Cool. Stir in mozzarella cheese.
9. Spoon about 1/3 cup mushroom mixture into each cannelloni shell. Arrange stuffed shells in a 13 x 9-inch baking dish coated with cooking spray.
10. Combine Alfredo sauce and basil, and pour over stuffed cannelloni. Cover with foil; chill.
11. To serve, let cannelloni stand 30 minutes at room temperature.
12. Preheat oven to 32
13. Bake, covered, at 325 for 20 minutes or until thoroughly heated.
14. Sprinkle tomato and Parmesan cheese over shells, and garnish with parsley sprigs, if desired.