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