Spinach Ricotta Stuffed Shells

By Kathleen Barsotti

Serve this delightful meatless main course with a green salad in any season. This is a family recipe from Kathleen Barsotti, who founded Farm Fresh To You in 1976. She raised her sons on the farm, which they now own and operate.

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    INGREDIENTS

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

    DIRECTIONS

    1. In a large skillet, over medium-high heat, cook onion in oil or butter until tender.
    2. Add spinach, cabbage, and wine
    3. Stir in ricotta cheese, parsley and pepper to taste
    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
    5. Combine broth and remaining ingredients in a small bowl, stirring well
    6. Cover and bake at 350 degrees for 30 minutes or until thoroughly heated.