Title: Spinach-Ricotta Stuffed Shells
Categories: Italian
Yield: 5 Servings
| | | Vegetable Cooking Spray |
| 1 | c | Chopped Onion |
| 6 | c | Chopped Fresh Spinach |
| 1 1/4 | c | Minced Cabbage |
| 2 | tb | Chablis OR Dry White Wine |
| 2/3 | c | Part-Skim Ricotta |
| 2 | tb | Minced Fresh Parsley |
| 1/4 | ts | Pepper Divided |
| 15 | | Cooked Jumbo Macaroni |
| | | Shells |
| 1 | cn | (10 1/2 Oz.) Chicken Broth |
| 1 | cn | (6 Oz.) Tomato Paste |
| 1/4 | ts | Salt |
| 1/4 | ts | 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.)