Spinach-ricotta Stuffed Shells
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Italian | Italian | 5 | Servings |
INGREDIENTS
| Vegetable Cooking Spray | ||
| 1 | c | Chopped Onion |
| 6 | c | Chopped Fresh Spinach |
| 1 1/4 | c | Minced Cabbage |
| 2 | T | Chablis OR Dry White Wine |
| 2/3 | c | Part-Skim Ricotta |
| 2 | T | Minced Fresh Parsley |
| 1/4 | t | Pepper Divided |
| 15 | Cooked Jumbo Macaroni | |
| Shells | ||
| 1 | 10 1/2 Oz. Chicken Broth | |
| 1 | 6 Oz. Tomato Paste | |
| 1/4 | t | Salt |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 210
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 10.2mg
Sodium: 798.1mg
Potassium: 619.8mg
Carbohydrates: 26g
Fiber: 4.2g
Sugar: 6.7g
Protein: 9.8g