Spinach-ricotta Stuffed Shells Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
Vegetable Cooking Spray,
1 cup: Chopped Onion,
6 cup: Chopped Fresh Spinach,
1 1/4 cup: Minced Cabbage,
2 tbsp: Chablis OR Dry White Wine,
2/3 cup: Part-Skim Ricotta,
2 tbsp: Minced Fresh Parsley,
1/4 tsp: Pepper Divided,
15: Cooked Jumbo Macaroni,
Shells,
1 can: , (10 1/2 Oz.) Chicken Broth
1 can: , (6 Oz.) Tomato Paste
1/4 tsp: Salt,
1/4 tsp: 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.)
Source from luhu.jp
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.)
Source from luhu.jp
Tags
Italian