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SPINACH-RICOTTA STUFFED SHELLS

Category:    Italian
Yield:5 servings
 
           Vegetable Cooking Spray           1/4 ts Pepper Divided
      1 c  Chopped Onion                      15    Cooked Jumbo Macaroni
      6 c  Chopped Fresh Spinach                    Shells
  1 1/4 c  Minced Cabbage                      1 cn (10 1/2 Oz.) Chicken Broth
      2 tb Chablis OR Dry White Wine           1 cn (6 Oz.) Tomato Paste
    2/3 c  Part-Skim Ricotta                 1/4 ts Salt
      2 tb Minced Fresh Parsley              1/4 ts Ground Nutmeg
 
  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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