Quick & Easy: FoodSaver® Avocado Toast
Hidden Valley® Ranch Broccoli-Stuffed Shells
Makes 4 servings
Ingredients:
20 jumbo pasta shells
1 Tbsp butter or margarine
¼ cup onion, chopped
1 cup ricotta cheese
1 egg
2 cups broccoli florets, cooked
1 cup Monterey jack cheese, shredded
1 can (28 oz) crushed tomatoes with added puree
2 Tbsp Hidden Valley® Homestyle Ranch® Seasoning Dip & Salad Dressing Mix
½ cup Parmesan cheese, grated
Instructions:
Preheat oven to 350 F. In a large pot of boiling water, cook pasta shells for 8 to 10 minutes, or until tender. Drain. Rinse with cold water. Drain. In a small skillet, melt butter over medium. Add onion. Cook until tender (not browned). Remove from heat. Set aside to cool. In a large bowl, stir ricotta and egg until blended. Add broccoli and Monterey jack. Mix. In a medium bowl, combine tomatoes, sauteed onion and salad dressing mix. In a 13 x 9-inch baking dish, pour a third of the tomato mixture. Stuff each shell with about 2 Tbsp broccoli cheese mixture. Arrange filled shells in the baking dish. Top with remaining tomato mixture. Sprinkle with Parmesan. Cover. Bake for 30 minutes, or until hot and bubbly.
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