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.


  • 1/2 cup chopped onion
  • 1-2 tbsp olive oil or butter
  • 3 1/2 cups chopped fresh spinach
  • 1/2 cup minced cabbage
  • 1 tbsp dry white wine
  • 1/3 cup light ricotta cheese
  • 1 tbsp minced fresh parsley
  • Pepper to taste
  • 8 cooked jumbo macaroni shells , (cooked without salt or fat)
  • Vegetable cooking spray
  • 1/2 can low-sodium chicken broth, undiluted
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 1/2 can tomato paste, no-salt-added


  1. In a large skillet, 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 degrees for 30 minutes or until thoroughly heated.

    Reprinted with permission by Farm Fresh To You