Prep:
15 min
Broccoli-Stuffed Shells
Rated 4.2/5
based on 23 customer reviews
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Servings: 4
Ingredients (10)
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¼ cup grated Parmesan cheese
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1 cup Ricotta cheese
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1 can (28 ounces) crushed tomatoes with added purée
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1 egg
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1 package (10 ounces) frozen, chopped broccoli thawed, well drained
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1 yellow onion peeled, chopped
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1 tablespoon butter
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1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix -
20 jumbo pasta shells
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4 ounces shredded Monterey Jack cheese
Steps (8)
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Step 1Preheat oven to 350ºF.
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Step 2In small skillet, melt butter over medium heat. Add onion; cook until onion is tender but not browned.
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Step 3Remove from heat and let cool.
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Step 4In large bowl, stir ricotta cheese, egg, and seasoning mix, and stir until well-blended. Add broccoli and Jack cheese and mix well.
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Step 5In 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.
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Step 6Stuff each shell with about 2 tablespoons broccoli-cheese mixture.
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Step 7In 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.
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Step 8Bake, covered, until hot and bubbly, about 30 minutes.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
