Side Pannel
Spinach-Ricotta Stuffed Shells
Spinach-Ricotta Stuffed Shells
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian
Ingredients List
- 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
Directions
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.)
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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