Spinach-Ricotta Stuffed Shells

Name: Spinach-Ricotta Stuffed Shells
Ingredients: 1 x nonstick cooking spray; 1 cup onions chopped; 6 cups spinach chopped; 1 1/4 cups cabbage minced; 2 tablespoons white wine dry; 23 cup ricotta cheese part-skim; 2 tablespoons parsley leaves minced fresh; 1/4 teaspoon black pepper divided; 15 each pasta shells cooked; 10 1/2 ounces chicken broth; 6 ounces tomato paste; 1/4 teaspoon salt; 1/4 teaspoon nutmeg ground

13 ingredients

14 steps

Ingredients

1 x nonstick cooking spray
1 cup onions chopped
6 cups spinach chopped
1 1/4 cups cabbage minced
2 tablespoons white wine dry
23 cup ricotta cheese part-skim
2 tablespoons parsley leaves minced fresh
1/4 teaspoon black pepper divided
15 each pasta shells cooked
10 1/2 ounces chicken broth
6 ounces tomato paste
1/4 teaspoon salt
1/4 teaspoon nutmeg ground

Directions

1

Coat a large skillet with spray.
2

Place over medium heat until hot.
3

Add chopped onion and saute until tender.
4

Add spinach, cabbage and wine.
5

Saute 4 minutes.
6

Stir in ricotta cheese, parsley and 18 teaspoon pepper.
7

Saute 2 minutes.
8

Stuff each shell with 2 1/2 teaspoon spinach mixture.
9

Arrange in shallow baking dish coated with spray.
10

Set aside.
11

Combine remaining 18 teaspoon pepper, broth, tomato paste, salt and nutmegin a small bowl.
12

Spoon over shells.
13

Cover and bake at 350F (180C) for 30 min.
14

or until heated thoroughly.