Spinach-ricotta stuffed shells
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable Cooking Spray | ||
| 1 | cup | Chopped Onion |
| 6 | cups | Chopped Fresh Spinach |
| 1¼ | cup | Minced Cabbage |
| 2 | tablespoons | Chablis OR Dry White Wine |
| ⅔ | cup | Part-Skim Ricotta |
| 2 | tablespoons | Minced Fresh Parsley |
| ¼ | teaspoon | Pepper Divided |
| 15 | Cooked Jumbo Macaroni | |
| Shells | ||
| 1 | can | (10 1/2 Oz.) Chicken Broth |
| 1 | can | (6 Oz.) Tomato Paste |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground Nutmeg |
Directions
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 & ⅛ t., Pepper. Saute 2 Min. Stuff Each Shell With 2½ t. Spinach Mixture. Arrange in Shallow Baking Dish Coated With Spray. Set Aside. Combine Remaining ⅛ 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 & ⅓ C. Sauce) (Fat 3⅘ Grams. Per Serving, 194 Calories.)