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) package crumbled feta cheese

• 1 (8 ounce) container part-skim ricotta cheese
• 2 tablespoons chopped fresh dill
• 1/4 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. 1

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

2. 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. 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. 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. 5

   ceramic or glass casserole.

6. 6

   Arrange filled shells in the sauce.

7. 7

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