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Stuffed Recipes > Stuffed Vegetables > Spinach >
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
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Instructions: 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.)
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