Broccoli-Stuffed Shells

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4

Reviews (26)

Rated 4.2692/5 based on 26 customer reviews

Step By Step

Ingredients (10)

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

Steps (8)

Step 1
Preheat oven to 350ºF.
Step 2
In small skillet, melt butter over medium heat. Add onion; cook until onion is tender but not browned.
Step 3
Remove from heat and let cool.
Step 4
In large bowl, stir ricotta cheese, egg, and seasoning mix, and stir until well-blended. Add broccoli and Jack cheese and mix well.
Step 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.
Step 6
Stuff each shell with about 2 tablespoons broccoli-cheese mixture.
Step 7
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.
Step 8
Bake, covered, until hot and bubbly, about 30 minutes.

For safe meat preparation, reference the USDA website.

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(26)

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Rated 5 out of 5 by Mamadede4 from Mind changer Was never scan of stuffed shells then I made this and i would never make it any other way now.

Date published: 2019-02-15

Rated 5 out of 5 by Hope00 from Family loves it! This was such a fun and easy meal to make that my whole family enjoys very much! Quick and easy steps so it doesn’t take a whole lot of time to prepare and is perfect for any occasion definitely omen of my favorite meals to make!

Date published: 2018-11-16