SPINACH-RICOTTA STUFFED SHELLS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
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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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Popularity: 3% [?]