Spinach-Ricotta Stuffed Shells Recipe




Spinach-Ricotta Stuffed Shells Ingredients

1 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
1 shells
1 can (10 1/2 oz.) chicken broth
1 can (6 oz.) tomato paste
1/4 tsp salt
1/4 tsp ground nutmeg

A Recipe for
Spinach-Ricotta Stuffed Shells

 

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Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.


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Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.


This is a recipe for Spinach-Ricotta Stuffed Shells from the recipe cookbook of Recipes-to-go (Cheese)


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Spinach-Ricotta Stuffed Shells

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare







Spinach-Ricotta Stuffed Shells 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.)

Serves: 5

 

 

 

 

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Spinach-Ricotta Stuffed Shells Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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