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Wild Mushroom Manicotti

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By Betty Crocker Kitchens
Updated Dec 27, 2010
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Looking for an Italian pasta dinner? Then check out these manicotti shells packed with wild mushrooms and veggies – a cheesy meal.

Wild Mushroom Manicotti

  • Prep Time 30 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 10
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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

Instructions

  • Step 
    1
    Heat oven to 350°. Grease rectangular baking dish, 13x9x2 inches. Cook manicotti shells as directed on package.
  • Step 
    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.
  • Step 
    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.

Nutrition

405 Calories
17g Total Fat
15g Protein
51g Total Carbohydrate

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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