Spinach-ricotta stuffed shells

 
                       SPINACH-RICOTTA STUFFED SHELLS
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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.)
  
 
 
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