Total Time
45mins
Prep 20 mins
Cook 25 mins

A different take on stuffed shells...this is a recipe I clipped from a magazine about 10 years ago. It's kind of special but I've also done this after work, it's that quick to get together.

Ingredients Nutrition

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.