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
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
-
Step1Heat oven to 350°. Grease rectangular baking dish, 13x9x2 inches. Cook manicotti shells as directed on package.
-
Step2Melt 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.
-
Step3Fill 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;Tips from the Betty Crocker Kitchens
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