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| RECIPE FOR SPINACH-RICOTTA STUFFED SHELLS |
Title: Spinach-Ricotta Stuffed Shells
Category: Italian
Serves: 5
Ingredients:
| | Vegetable Cooking Spray | | 1.00 | c | Chopped Onion | | 6.00 | c | Chopped Fresh Spinach | | 1.25 | c | Minced Cabbage | | 2.00 | tb | Chablis OR Dry White Wine | | 0.67 | c | Part-Skim Ricotta | | 2.00 | tb | Minced Fresh Parsley | | 0.25 | ts | Pepper Divided | | 15.00 | | Cooked Jumbo Macaroni | | | Shells | | 1.00 | cn | (10 1/2 Oz.) Chicken Broth | | 1.00 | cn | (6 Oz.) Tomato Paste | | 0.25 | ts | Salt | | 0.25 | ts | Ground Nutmeg |
Instructions:
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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