Spinach-Ricotta Stuffed Shells

1/2 cup onion, chopped

1-2 tablespoons olive oil or butter

3 1/2 cups fresh spinach, chopped

1/2 cup cabbage, minced

1 tablespoon dry white wine

1/3 cup light ricotta cheese

1 tablespoon fresh parsley, minced

Pepper, to taste

8 jumbo macaroni shells, cooked (without salt or fat)

Vegetable cooking spray

1/2 can low-sodium chicken broth

1/8 teaspoon salt

1/8 teaspoon nutmeg

1/2 can no-salt-added tomato paste

1. In a large frying pan 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°F for 30 minutes or until thoroughly heated.