Recipe for Spinach-Ricotta Stuffed Shells


1 vegetable cooking spray
1 cup chopped onion
6 cup chopped fresh spinach
1 1/4 cup minced cabbage
2 tablespoon chablis or dry white wine
2/3 cup part-skim ricotta
2 tablespoon minced fresh parsley
1/4 teaspoon pepper divided
15 cooked jumbo macaroni
1 shells
1 can (10 1/2 oz.) chicken broth
1 can (6 oz.) tomato paste
1/4 teaspoon salt
1/4 teaspoon ground nutmeg


Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Chopped Onion & Saute Until Tender. Add Spinach, Cabbage & Wine. Saute 4 Min. Stir in Ricotta Cheese, Parsley & 1/8 t., Pepper. Saute 2 Min. Stuff Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish Coated With Spray. Set Aside. Combine Remaining 1/8 t. Pepper, Broth, Tomato Paste, Salt & Nutmegin A Small Bowl. Spoon Over Shells. Cover & Bake At 350 For 30 Min. OR Until Heated Thoroughly. Yields 5 Servings (About 193 Cal. Per 3 Shells & 1/3 C. Sauce) (Fat 3.8 Grams. Per Serving, 194 Calories.)

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