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Recipe Category: Italian
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Spinach-Ricotta Stuffed Shells Recipe
Ingredients
- Serving Size : 5
- vegetable cooking spray
- 1/4 teaspoon pepper divided
- 1 cup chopped onion
- 15 cooked jumbo macaroni
- 6 cup chopped fresh spinach shells
- 1 1/4 cup minced cabbage
- 1 can (10 1/2 oz) chicken broth
- 2 tablespoon chablis or dry white wine
- 1 can (6 oz) tomato paste
- 2/3 cup part-skim ricotta
- 1/4 teaspoon salt
- 2 tablespoon minced fresh parsley
- 1/4 teaspoon ground nutmeg
Method
- Coat A Large Skillet With Spray.
- Place Over Medium Heat Until Hot.
- Add Chopped Onion and Saute Until Tender.
- Add Spinach, Cabbage and Wine.
- Saute 4 min Stir in Ricotta Cheese, Parsley and 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 and Nutmegin A Small Bowl.
- Spoon Over Shells.
- Cover and Bake At 350 For 30 min OR Until Heated Thoroughly.
- Yields 5 Servings
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