Servings:
4 servings
Prep Time:
20 mins
Total Time:
40 mins
Ingredients
-
1 tablespoonbuttersee savings
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1small yellow onion, peeled and choppedsee savings
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1 cupricotta cheesesee savings
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1eggsee savings
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1 1-ounce packageHidden Valley® Original Ranch® Salad Dressing & Seasoning Mixsee savings
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1 10-ouncepackage frozen, chopped broccoli, thawed and well-drainedsee savings
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4 ouncesshredded Monterey Jack cheesesee savings
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20jumbo pasta shellssee savings
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1 28-ounce cancrushed tomatoes with added pureesee savings
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1/4 cupgrated Parmesan cheesesee savings
Directions
1.
Preheat oven to 350 degrees F.
2.
In small skillet, melt butter over medium heat. Add onion; cook until onion is tender but not browned.
3.
Remove from heat and let cool.
4.
In a large bowl, stir ricotta cheese, egg, and seasoning mix and stir until well-blended. Add broccoli and Jack cheese and mix well.
5.
In a large pot of salted boiling water, cook pasta shells 8 to 10 minutes or just until tender and drain. Rinse under cold running water and drain again.
6.
Stuff each shell with about 2 tablespoons broccoli-cheese mixture.
7.
In medium bowl, combine tomatoes, sauteed onion and salad dressing mix; mix well. Pour one-third of the tomato mixture into a 13x9-inch baking dish. Arrange filled shells in dish. Spoon remaining tomato mixture over top. Sprinkle with Parmesan cheese.
8.
Bake covered, until hot and bubbly, about 30 minutes.
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