Ingredients
- 15 macaroni (cooked jumbo)
- 5/8 skim ricotta
- 190 gr spinach (chopped fresh)
- 120 gr onion (chopped)
- 110 gr cabbage (minced)
- 30 gr chablis
- 3 gr parsley (minced fresh)
- 1 gr pepper divided
- 1 gr salt
- 1 gr 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 & 0.125 t., Pepper. Saute 2 Min. Stuff Each Shell With 2.5 t. Spinach Mixture. Arrange in Shallow Baking Dish Coated With Spray. Set Aside. Combine Remaining 0.125 t. Pepper, Broth, Tomato Paste, Salt & Nutmegin A Small Bowl. Spoon Over Shells. Cover & Bake At 180ºC or 30 Min. OR Until Heated Thoroughly. Yields 5 Servings (About 193 Cal. Per 3 Shells & one third C. Sauce) (Fat 3.8 Grams. Per Serving, 194 Calories.)
