• 6servings
  • 45minutes
  • 600calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B6, B9, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 24 (2/3 of 12-ounce package) jumbo shells

  2. 1 tablespoon(s) olive oil

  3. 1 medium onion , chopped

  4. 1 package(s) (10-ounce) frozen chopped spinach , thawed and squeezed dry

  5. 1 package(s) (8-ounce) feta cheese , crumbled

  6. 1 container(s) (8-ounce) part-skim ricotta cheese

  7. 2 tablespoon(s) chopped fresh dill

  8. 1/4 teaspoon(s) coarsely ground black pepper

  9. 2 large eggs

  10. 1 package(s) (1.8-ounce) cream of spinach soup mix

  11. Fresh dill sprigs , for garnish

Instructions Jump to Ingredients ↑

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

  2. Meanwhile, in 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 degrees F. Drain shells; rinse with running cold water and drain again. Fill each shell with 1 rounded tablespoon 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 shallow 2 1/2-quart ceramic or glass casserole or several smaller casseroles. Arrange filled shells in sauce. Cover and bake shells 25 minutes or until hot and bubbly. Garnish with dill to serve.


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