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Broccoli-Stuffed Shells

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  • Preheat oven to 350 F. In small skillet, melt butter over medium heat. Add onion; cook until onion is tender. Remove from heat; set aside. 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 to 10 minutes or just until tender; drain. Rinse under cold water; drain again.
  • Stuff each shell with about 2 Tbsp. broccoli-cheese mixture. In medium bowl, combine tomatoes, reserved onion and salad dressing mix; mix well.
  • Pour 1/3 of tomato mixture into 13x9-inch baking dish. Arrange filled shells in dish. Spoon remaining tomato mixture over top. Sprinkle with parmesan cheese.
  • Cover and bake about 30 minutes or until hot and bubbly.

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