Spinach-Ricotta Stuffed Shells

Spinach-Ricotta Stuffed Shells

Categories: White wine, Spinach, Cabbage, Chicken Broth, Chicken, Italian, Stuffed

Vegetable Cooking Spray
1 cup of chopped onion
6 cups of chopped fresh spinach
1 1/4 cup of minced cabbage
2 tablespoons of Chablis or Dry White wine
2/3 cup of Part-Skim Ricotta
2 tablespoons of minced fresh parsley
1/4 teaspoon of pepper, divided
15 Cooked Jumbo Macaroni Shells
one 10 1/2 ounce can of chicken broth
one 6 ounce can of tomato paste
1/4 teaspoon of salt
1/4 teaspoon of ground nutmeg

Coat a large skillet with spray. Place over medium heat until hot. Add the chopped onion & sauté until tender. Add the spinach, cabbage & wine sauté for 4 minutes. Stir in Ricotta Cheese, Parsley & 1/8 teaspoon of pepper. Sauté for 2 minutes. Stuff each shell with 2 1/2 teaspoons of spinach mixture. Arrange in shallow baking dish coated with spray. Set aside. Combine the remaining 1/8 teaspoon of pepper, broth, tomato paste, salt & nutmeg in a small bowl. Spoon over shells. Cover and bake at 350ºF. for 30 minutes 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.)