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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.
4 Servings
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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