Spinach-ricotta stuffed shells

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Recipe by: pierre-paul

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot.
Add Chopped Onion and Saute Until Tender. Add Spinach, Cabbage and Wine.
Saute 4 Min. Stir in Ricotta Cheese, Parsley and 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 and Nutmegin A Small Bowl.
Spoon Over Shells. Cover and Bake At 350 For 30 Min. OR Until Heated
Thoroughly.
Yields 5 Servings (About 193 Cal. Per 3 Shells and 1/3 C. Sauce) (Fat
3.8 Grams. Per Serving, 194 Calories.)