Mediterranean Shells

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.

• Ready In: 45 mins
• Serves: 6

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 7/8ounce) 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.