Ingredients
- 15 macaroni (cooked jumbo)
- 5/8 skim ricotta
- 6 c spinach (chopped fresh)
- 1 c onion (chopped)
- 1 1/4 c cabbage (minced)
- 2 tb chablis
- 2 tb parsley (minced fresh)
- 1/4 ts pepper divided
- 1/4 ts salt
- 1/4 ts nutmeg (ground)
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.)
