1 tbsp. vegetable oil
1/2 c. chopped walnuts
1 lg. garlic clove, crushed
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
2 c. skim milk ricotta cheese
1/2 c. freshly grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. freshly grated nutmeg
16 jumbo macaroni shells, about half of 16 oz. pkg. prepared according to package directions

In large skillet, heat oil over medium high heat. Add walnuts and garlic; cook, stirring, 2 to 3 minutes until walnuts turn golden brown. Remove from heat; add next 6 ingredients. Stir to mix thoroughly. Spoon spinach cheese mixture into each macaroni shell; set aside.

SAUCE:

1 tbsp. vegetable oil
1/4 c. tightly packed fresh basil leaves, shredded
1 sm. red bell pepper, cored, seeded and cut into julienne strips
1 c. heavy cream
1/4 tsp. salt
1/4 tsp. black pepper

In clean skillet, heat oil over medium heat. Add basil and cook 1 to 2 minutes until wilted. Stir in bell pepper, heavy cream, salt and pepper. Increase heat to high; cook for 3 to 4 minutes. Reduce heat to medium low and place filled shells in sauce. Cook 2 to 3 minutes until shells are heated through. Four serving. About 825 calories per serving.

GARLIC BREAD:

1 loaf Italian bread
1/2 c. butter, softened
2 garlic cloves, minced

Preheat oven to 350 degrees. Slice bread. Blend butter and garlic; spread on bread. Wrap loaf in foil. Bake 15 minutes. Six servings. About 130 calories per serving.