1 package (10 ounces) frozen, chopped broccoli, thawed and well-drained
4 ounces shredded Monterey Jack cheese
20 jumbo pasta shells, cooked according to package directions, rinsed with cold water and drained
¼ cup grated Parmesan cheese
Preheat oven to 350ºF.
In a small skillet, melt butter over medium heat, then add onion and cook until tender but not browned. Remove from heat, stir in the tomatoes and half of the seasoning mix until well-combined.
In a large bowl, combine ricotta, egg, and remaining seasoning mix, then add the broccoli and Monterey Jack cheese, mixing well. Stuff each shell with about 2 tablespoons of the broccoli-cheese mixture.
Pour one-third of the tomato mixture into a 13x9-inch baking dish, then arrange filled shells in the dish and spoon remaining tomato mixture over the top. Sprinkle with Parmesan cheese and 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.