Ingredients (11)
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unsalted butter 1 tablespoon
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yellow onion, chopped 1
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crushed tomatoes with added purée 1 can (28 ounces)
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Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, divided 1 packet (1 ounce)
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ricotta cheese 1 cup
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large egg 1
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grated Parmesan cheese ¼ cup
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frozen, chopped broccoli, thawed and well-drained 1 package (10 ounces)
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shredded Monterey Jack cheese 4 ounces
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jumbo pasta shells, cooked according to package directions, rinsed with cold water and drained 20
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grated Parmesan cheese ¼ cup
Steps (4)
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1Preheat oven to 350ºF.
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2In 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.
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3In 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.
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4Pour 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.
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