1 tbsp. butter
1/4 c. chopped onion
1 c. Ricotta cheese
1 egg
2 c. chopped broccoli or 10 oz. frozen, thawed and drained
1 c. shredded Monterey Jack cheese, 4 oz.
20 jumbo pasta shells
1 (28 oz.) crushed tomatoes with added puree
1 (1 oz.) pkg. HIDDEN VALLEY® Ranch milk recipe original ranch salad dressing mix
1/4 c. grated Parmesan cheese

Preheat oven to 350 degrees. In small skillet melt butter over medium heat. Add onion; cook until tender but not browned. Remove from heat; cool. In large bowl, stir Ricotta cheese and egg until well blended. Add broccoli and Jack cheese; mix well. In large pot of boiling water, cook pasta shells 8-10 minutes or until tender; drain. Rinse under cold running water; drain again. Stuff each shell with about 2 tablespoon broccoli-cheese mixture.

In medium bowl, combine tomatoes, sauteed onion and salad dressing mix; mix well. Pour 1/3 of the tomato mixture into 13 x 9 baking dish. Arrange filled shells in dish. Spoon remaining tomato mixture over top. Sprinkle with Parmesan cheese. Bake, covered, until hot and bubbly, about 30 minutes. Yield 4 servings.

Serve with tossed salad and French bread.