Spinach Ricotta Stuffed Shells

Serves:

Ingredients:

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
3/4 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

Method:

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.
)