Recipes

[LuvAutumn]

1 Tbsp butter

1 small yellow onion, peeled and chopped

1 cup ricotta cheese

1 egg

1 packet (1 oz) Hidden Valley Original Ranch Salad & Seasoning Mix

1 pkg (10 oz) frozen, chopped broccoli, thawed and well-drained

4 oz shredded Monterey Jack cheese

20 jumbo pasta shells

1 can (28 oz) crushed tomatoes with added puree

1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.

In small skillet, melt butter over medium heat. Add onion; cook until onion is tender but not browned. Remove from heat and cool.

In large bowl, stir ricotta cheese, egg, and seasoning mix, and stir until well-blended. Add broccoli and Jack cheese and mix well.

In a large pot of salted boiling water, cook shells 8-10 minutes or just until tender and drain. Rinse under cold water and drain again.

Stuff each shell with about 2 Tbsp broccoli-cheese mixture.

In a medium bowl, combine tomatoes, sauteed onion and salad dressing mix; mix well. Pour one-third of the tomato mixture into a 13x9 inch baking dish. Arrange filled shells in dish. Spoon remaining tomato mixture over top. Sprinkle with Parmesan cheese.

Bake covered until hot and bubbly, about 30 minutes.