Ranch Broccoli-Stuffed Shells

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 Monterey jack cheese, shredded

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 Monterey Jacks. Mix it. In a medium bowl, mix tomatoes, onion and salad dressing. Pour a third of the tomato mixture in a 13 x 9-inch baking dish. Stuff each pasta shell with a mixture of 2 tbsp of broccoli cheese. Arrange the stuffed shells in the baking pan. Cover with the remaining combination of tomatoes. Sprinkle it with Parmesan. Cover,   Bake for about 30 minutes,