This is a yummy recipe I highly recommend!
Ingredients:
20 jumbo pasta shells
1 Tbsp butter or margarine
¼ cup onion, chopped
1 cup ricotta cheese
1 egg
2 cups broccoli florets, cooked
1 cup
1 can (28 oz) crushed tomatoes with
added puree
2 Tbsp Ranch seasoning mix
½ cup Parmesan cheese, grated
Preheat the oven to 350 degrees.
Cook pasta shells in a big pot of boiling water for 8 to 10 minutes or until
tender. Then drain. Rinse the shells with cold
water, and continue to drain.
Melt butter over medium in a deep
skillet. Add onion to that. Cook before tendering (not browned). Remove the
heat. Set aside to cool off. In a large bowl, whisk in the ricotta and egg
until combined. Add the broccoli and the
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