Mediterranean Shells

Name: Mediterranean Shells
Ingredients: 24 large pasta shells; 1 tablespoon olive oil; 1 medium onion, chopped; 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1 (8 ounce) packagecrumbled feta cheese; 1 (8 ounce) container part-skim ricotta cheese; 2 tablespoons chopped fresh dill; 14 teaspoon fresh coarse ground black pepper; 2 large eggs; 1 (1 7/8 ounce) package cream of spinach soup mix; fresh dill sprig (to garnish)

11 ingredients

7 steps

Ingredients

24 large pasta shells
1 tablespoon olive oil
1 medium onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) packagecrumbled feta cheese
1 (8 ounce) container part-skim ricotta cheese
2 tablespoons chopped fresh dill
14 teaspoon fresh coarse ground black pepper
2 large eggs
1 (1 7/8 ounce) package cream of spinach soup mix
fresh dill sprig (to garnish)

Directions

1

Prepare jumbo shells as label directs, but do not use salt in the water.
2

Meanwhile, in a nonstick 12-inch skillet over medium-high heat, in hot olive, oil, cook onion until tender and lightly browned, stirring occasionally; remove skillet from heat; stir in spinach, feta cheese, ricotta cheese, chopped dill, pepper and eggs.
3

Preheat oven to 375; drain shells, rinse with cold water and drain again; fill each shell with 1 rounded tablespoon of cheese mixture.
4

Prepare soup mix as label directs, but simmer soup over medium-high heat for only 1 minute to thicken sauce slightly; pour sauce into a shallow 2 1/2-qt.
5

ceramic or glass casserole.
6

Arrange filled shells in the sauce.
7

Cover and bake shells 25 minutes or until hot and bubbly; garnish with dill for serving.