Spinach Ricotta Stuffed Shells

Ingredients

• 1/2 cup chopped onion
• 1-2 tbsp olive oil or butter
• 3 1/2 cups chopped fresh spinach
• 1/2 cup minced cabbage
• 1 tbsp dry white wine
• 1/3 cup light ricotta cheese
• 1 tbsp minced fresh parsley
• Pepper to taste
• 8 cooked jumbo macaroni shells , (cooked without salt or fat)
• Vegetable cooking spray
• 1/2 can low-sodium chicken broth, undiluted
• 1/8 tsp salt
• 1/8 tsp nutmeg
• 1/2 can no-salt-added tomato paste

Directions

1. In a large skillet, over medium-high heat, cook onion in oil or butter until tender.
2. Add spinach, cabbage, and wine; sauté 4 minutes.
3. Stir in ricotta cheese, parsley and pepper to taste; cook an additional 2 minutes, stirring frequently.
4. Spoon 2-1/2 tablespoons spinach mixture into each cooked macaroni shell. Arrange the shells in a baking dish that has been coated with cooking spray; set aside.
5. Combine broth and remaining ingredients in a small bowl, stirring well; spoon sauce over shells.
6. Cover and bake at 350 degrees for 30 minutes or until thoroughly heated.