Broccoli-Stuffed Shells

• 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

1. Preheat oven to 350u0b0.
2. In a small skillet, melt margarine over medium heat.
3. Add onion; cook until onion is tender but not browned.
4. Remove from heat; let cool.
5. In a
6. large bowl, stir Ricotta cheese and egg.
7. Add broccoli and Jack cheese.
8. Mix well. In a large kettle of boiling water, cook pasta 8 to 10 minutes until tender but firm to the bite; drain.
9. Rinse in cold water; drain again.
10. Stuff each shell with 2 tablespoons broccoli-cheese mixture.

margarine, onion, ricotta cheese, egg, broccoli, shredded monterey jack cheese, jumbo pasta shells, tomatoes, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=425478 (may not work)