<http://schema.org/recipeInstructions>
" Prepare jumbo shells as label directs, but do not use salt in water. 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. 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. 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4914/mediterranean-shells-1253/>