24 Jumbo Shells 1 tbsp. Olive Oil 1 medium Onion, chopped 10 oz.pkg. Frozen Chopped Spinach, thawed & squeezed dry 8 oz. Feta Cheese, crumbled 8 oz. Part-Skim Ricotta Cheese 2 tbsp. Chopped Fresh Dill 1/4 tsp. Coarsely Ground Black Pepper 2 lg. Eggs 1.8 oz.pkg. Cream of Spinach Soup Mix Fresh Dill Sprigs for garnish
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.