broccoli stuffed shells
(1 rating)
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I haven't posted in a very long time but have a bit of time today so I thought I would share what's for dinner tonight at my house.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For broccoli stuffed shells
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1 Tbspmargarine
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1/4 cchopped onion
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115 oz container light ricotta cheese
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1egg
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1 pkg14 oz chopped broccoli thawed and well drained
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1 cshredded monterey jack cheese
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20jumbo shells
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1 can28 oz crushed or diced tomatoes
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1envelope hidden valley ranch milk original recipe mix
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1 cgrated parmesan cheese
How To Make broccoli stuffed shells
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1Preheat oven to 350 degrees. In a small skillet melt butter over med heat. Add onion: cook until onion is tender but not browned. Remove from heat. To this add tomatoes and the package of Hidden Valley Ranch mix; mix well.
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2In a large bowl, stir ricotta cheese and egg until well blended. Add brocolli and Jack cheese. Mix well.
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3In a large kettle of boiling water, cook pasta shells for 9 minutes or until tender but firm to the bite; drain. Rinse with cold water; drain again.
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4Stuff each shell with about 2 Tablespoons of broccoli-cheese mixture.
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5Pour one-third of tomato mixture into a 9x13 baking dish. Arrange filled shells on top. Spoon remaining tomato mixture over top. Sprinkle Parm cheese on top. Bake,covered, for 30 minutes or until hot and bubbly. Serve with a side salad and garlic bread!
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