Broccoli-Stuffed Shells

23 Reviews
  • Prep 20 m
  • Cook 20 m
  • Total 40 m
Servings: 4


  • 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


  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.

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Broccoli-Stuffed Shells is rated 4.2 out of 5 by 23.
Rated 4 out of 5 by from Stuffed shells with brocolli Tasty dish! I substituted Monterrey jack with mozzarella since that's what i had on hand. Everyone loved them.
Date published: 2017-08-19
Rated 5 out of 5 by from Absolutely Terrific This easy to make recipe will please the pickiest eaters. We enjoyed the taste and will make it again. Serve with buttered garlic bread and you have a satisfying meal for all!
Date published: 2014-06-28
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