Easy Ranch Broccoli andCheese Stuffed Shells
Finally, a broccoli-based dish that even the kids can enjoy! Our easy Ranch Broccoli and Cheese Stuffed Shells recipe with a splash of Hidden Valley Ranch creates a delicious meal that the entire family will love. Try out this cheesy and comforting meal for dinner today. Your family will thank you.
Ingredients(11)
- 1 tablespoon
unsalted butter
- 1
yellow onion, chopped
- 1 can (28 ounces)
crushed tomatoes with added purée
- 1 seasoning packet or 3 tbsp of shaker seasoning
- 1 cup
ricotta cheese
- 1
large egg
- ¼ cup
grated Parmesan cheese
- 1 package (10 ounces)
frozen, chopped broccoli, thawed and well-drained
- 4 ounces
shredded Monterey Jack cheese
- 20
jumbo pasta shells, cooked according to package directions, rinsed with cold water and drained
- ¼ cup
grated Parmesan cheese
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(4)
- 1
Preheat oven to 350ºF.
- 2
In 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.
- 3
In 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.
- 4
Pour 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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