12 jumbo pasta shells
2 tbsp. safflower oil
1 lg. onion, chopped
Salt and pepper to taste
1/4 lb. spinach
1 tbsp. chopped basil or parsley
12 oz. crab meat
1/2 c. skim ricotta

SAUCE:

1/2 c. dry white wine
Salt and pepper to taste
1 tbsp. heavy cream
1 tbsp. parsley or basil

Cook the shells, about 12 minutes. Then heat oil and add onion, salt, pepper until onion is browned. Stir in spinach, basil or parsley. Cook about 5 minutes. Remove from heat, add the crab meat and ricotta. Mix lightly. Stuff each shell gently. Place shells in baking dish and cover shells with aluminum foil. Bake for 20 minutes.

Cook the sauce. Put all ingredients in pan, except for basil or parsley. Add 1/2 cup of water, bring to a boil, then down to simmer for 15 minutes until 1/3 of liquid remains. Now add basil or parsley and whisk in the cream. Return to heat for 2 minutes more. Pour over shells and serve.