Mediterranean Shells

• 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) packagecrumbled feta cheese
• 1 (8 ounce) container part-skim ricotta cheese
• 2 tablespoons chopped fresh dill
• 14 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)

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.

pasta shells, olive oil, onion, feta cheese, ricotta cheese, dill, fresh coarse ground black pepper, eggs, dill

Taken from www.food.com/recipe/mediterranean-shells-89242 (may not work)