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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
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 7/8 ounce) 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.
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