Broccoli-Stuffed Shells

  • Shop

    10
    ingredients
  • Prep Time

    20
    minutes
  • Total

    40
    minutes
  • Reviews

    22

Ingredients

  • 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

Directions

Main Dish

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