| 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 |
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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