Broccoli-Stuffed Shells - cooking recipe

Ingredients

1 Tbsp. 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 drained
1 c. (4 oz.) shredded Monterey Jack cheese
20 jumbo pasta shells
1 (28 oz.) can crushed tomatoes with puree
1 envelope Hidden Valley Ranch original salad dressing mix
1/4 c. grated Parmesan cheese

Preparation

Preheat oven to 350\u00b0.
In a small skillet, melt margarine over medium heat.
Add onion; cook until onion is tender but not browned.
Remove from heat; let cool.
In a
large bowl, stir Ricotta cheese and egg.
Add broccoli and Jack cheese.
Mix well. In a large kettle of boiling water, cook pasta 8 to 10 minutes until tender but firm to the bite; drain.
Rinse in cold water; drain again.
Stuff each shell with 2 tablespoons broccoli-cheese mixture.