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Spinach-ricotta stuffed shells

Yield: 5 Servings V

Ingredients:

• 1 c Chopped Onion
• 6 c Chopped Fresh Spinach
• 1 1/4 c Minced Cabbage
• 2 tb Chablis OR Dry White Wine
• 2/3 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

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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