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.)
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 5|
|Calories from Fat: 37 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 10.2mg||3 %|
|Sodium 312.5mg||11 %|
|Potassium 1182.5mg||31 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 12.8g|
|Protein 13.3g||19 %|
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Calories per serving: 158
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