Broccoli-Stuffed Shells

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3x5

8.5x11

Servings: 4

Cuisine: Italian

Main Ingredient: Pasta, Vegetables

Popular Collections: Vegetarian

Products: Hidden Valley^® Salad Dressing and Seasoning Mix

¼ cup grated Parmesan cheese
1 can (28 ounces) crushed tomatoes with added purée
1 cup ricotta cheese
1 egg
1 package (10 ounces) frozen, chopped broccoli, thawed and well-drained
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 small yellow onion, peeled and chopped
1 tablespoon butter
20 jumbo pasta shells
4 ounces shredded Monterey Jack cheese

Preheat oven to 350ºF.
In small skillet, melt butter over medium heat. Add onion; cook until onion is tender but not browned.
Remove from heat and let cool.
In large bowl, stir ricotta cheese, egg, and seasoning mix, and stir until well-blended. Add broccoli and Jack cheese and mix well.
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.
Stuff each shell with about 2 tablespoons broccoli-cheese mixture.
In medium bowl, combine tomatoes, sautéed onion and salad dressing mix; mix well. Pour one-third of the tomato mixture into a 13 x 9-inch baking dish. Arrange filled shells in dish. Spoon remaining tomato mixture over top. Sprinkle with Parmesan cheese.
Bake, covered, until hot and bubbly, about 30 minutes.

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