Spinach-ricotta stuffed shells
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Spinach-ricotta stuffed shells
Last updated 6/12/2012 1:24:34 AM. Recipe ID 58158. Report a problem with this recipe.
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      Title: Spinach-ricotta stuffed shells
 Categories: Italian
      Yield: 5 Servings
           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
      1 cn (10 1/2 Oz.) Chicken Broth
      1 cn (6 Oz.) Tomato Paste
    1/4 ts Salt
    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
    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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Recipe ID 58158 (Apr 03, 2005)

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