Spinach-Ricotta Stuffed Shells

Vegetable Cooking Spray 1 c Chopped Onion

6 c Chopped Fresh Spinach

1 1/4 c Minced Cabbage

2 tb Chablis OR Dry White Wine

2/3 c Part-Skim Ricotta

2 tb Minced Fresh Parsley

1/4 ts Pepper Divided

15 Cooked Jumbo Macaroni

Shells 1 cn (10 1/2 Oz.) Chicken Broth

1 cn (6 Oz.) Tomato Paste

1/4 ts Salt

1/4 ts Ground Nutmeg

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.)