Spinach-ricotta stuffed shells

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.)

Related recipes

• Artichoke & spinach stuffed shells
• Artichoke and spinach stuffed shells
• Broccoli stuffed shells
• Cheese stuffed shells
• Cheese-stuffed shells
• Chicken and ricotta cheese stuffed shells
• Chicken stuffed shells
• Giant spinach shells
• Italian stuffed shells
• Pasta shells stuffed with ricotta and spinach ( sept 1992)
• Pasta shells with spinach
• Spinach & cheese stuffed shells with spicy to
• Spinach and cheese stuffed shells with spicy tomato sauce
• Spinach stuffed shells
• Spinach- and cheese- stuffed pasta shells
• Spinach-stuffed pasta shells
• Stuffed pasta shells
• Stuffed pasta shells with spinach and ricotta
• Stuffed shells
• Three cheese stuffed shells