broccoli-stuffed cannelloni

1 tbs butter
¼ medium onion, chopped
1 cup ricotta cheese
1 large egg
2 cups broccoli, chopped, cooked, cooled
1 cup shredded Monterey Jack cheese
2 cups tomato sauce
1 ½ tbs ranch dressing
cannelloni shells, cooked
In a medium skillet, melt butter over medium-high heat. Add chopped onion and cook until onion is soft and translucent. Set aside to cool.
In a medium bowl, mix together ricotta and eggs. Add onion, cooked broccoli and ½ of the Monterey Jack. Stuff mixture into cannelloni or manicotti shells.
Combine tomato sauce with ranch dressing. In a glass baking dish, spread ½ of the tomato sauce mixture. Arrange filled cannelloni in the dish, then cover with remaining sauce and Monterey Jack. Bake at 350F until sauce is hot and bubbly and cheese is melted and beginning to brown.