“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:
45mins
SERVES:
6
UNITS:
US

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.

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