Spinach-Ricotta Stuffed Shells

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.