Cheese-Stuffed Pasta with Mushrooms & Sage
- 2 Tbsp. butter
- 3 cups mixed wild mushrooms (cremini, oyster, shiitake), sliced
- 3 Tbsp. chopped fresh sage
- 1/2 cup fat-free reduced-sodium chicken broth
- 2 pkg. (9 oz. each) refrigerated cheese ravioli, cooked
- 4 slices OSCAR MAYER Hard Salami, finely chopped
- 1/4 cup KRAFT Shredded Parmesan Cheese
- Melt butter in large skillet on medium-high heat.
- Add mushrooms and sage; cook 3 to 5 min.
- or until mushrooms are tender, stirring frequently.
- Stir in broth; cook and stir 3 min.
- or until most the liquid is cooked off.
- Add pasta and salami; cook and stir until heated through.
- Serve topped with cheese.
butter, mixed wild mushrooms, fresh sage, chicken broth, salami, parmesan cheese
Taken from www.kraftrecipes.com/recipes/cheese-stuffed-pasta-mushrooms-sage-166148.aspx (may not work)