Skip to content
GIFTING EVENT: 30% OFF + FREE SHIPPING OVER $49
GIFTING EVENT: 30% OFF + FREE SHIPPING OVER $49
THE HOLIDAY GIFT GUIDE IS HERE!
SHOP THE HOLIDAY GIFT GUIDE!
FREE SHIPPING ON ORDERS OVER $49 AND DISCOUNTED SHIPPING ON ORDERS $49 AND UNDER
FREE SHIPPING ON ORDERS OVER $49
Spinach-Ricotta Stuffed Shells - Farberware

Spinach-Ricotta Stuffed Shells

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.


Yield:

4 Servings


Ingredients

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

Directions

  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.

Previous article Baby Crab Cakes with Spicy Remoulade

Leave a comment

* Required fields