Broccoli-Stuffed Shells

(Courtesy of 25 Years of Favorite Brand Name One Dish)

Ingredients:
1 Tbsp. butter or margarine
1/4 c. chopped onion
1 c. ricotta cheese
1 egg
2 c. chopped cooked broccoli or 1 pkg. (10 oz.) frozen chopped broccoli, thawed and well-drained
1 c. (4 oz.) shredded Monterey Jack cheese
20 jumbo pasta shells
1 can (28 oz.) crushed tomatoes in puree
1 pkg. (1 oz.) ranch salad dressing and seasoning mix
1/4 c. grated Parmesan cheese

Directions:
Preheat oven to 350 degrees.  In a small skillet, melt butter over medium heat.  Add onion; cook until onion is tender but not browned.  Remove from heat; cool.  In a large bowl, stir ricotta cheese and egg until well blended.  Add broccoli and Monterey Jack cheese; mix well.  In a large pot of boiling water, cook pasta shells 8-10 minutes or just until tender; drain.  Rinse under cold running water; drain again.  Stuff each shell with about 2 Tbsp. broccoli-cheese mixture.

In a medium bowl, combine tomatoes, sauteed onion and ranch mix; mix well.  Pour one third of the tomato mixture into a 9x13 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.

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