Spinach-Ricotta Stuffed Shells
Yield
5 servingsPrep
10 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x | nonstick cooking spray | * |
| 1 | cup |
onions
chopped |
|
| 6 | cups |
spinach
chopped |
|
| 1 ¼ | cups |
cabbage
minced |
|
| 2 | tablespoons |
white wine
dry |
|
| ⅔ | cup |
ricotta cheese
part-skim |
|
| 2 | tablespoons |
parsley leaves
minced fresh |
|
| ¼ | teaspoon |
black pepper
divided |
|
| 15 | each |
pasta shells
cooked |
*
|
| 10 ½ | ounces | chicken broth |
|
| 6 | ounces | tomato paste |
|
| ¼ | teaspoon | salt |
|
| ¼ | teaspoon |
nutmeg
ground |
|
Low Cholesterol, Trans-fat Free, Good source of fiber
Directions
Coat a large skillet with spray.
Place over medium heat until hot.
Add chopped onion and sauté until tender.
Add spinach, cabbage and wine.
Sauté 4 minutes.
Stir in ricotta cheese, parsley and ⅛ teaspoon pepper.
Sauté 2 minutes.
Stuff each shell with 2½ teaspoon spinach mixture.
Arrange in shallow baking dish coated with spray.
Set aside.
Combine remaining ⅛ teaspoon pepper, broth, tomato paste, salt and nutmegin a small bowl.
Spoon over shells.
Cover and bake at 350℉ (180℃) for 30 min. or until heated thoroughly.
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