Now that I have energy and feel better, I have been cooking a lot more and finding new stuff on Pinterest to cook.  These were really easy and yummy.  I altered the recipe a bit to make it  healthier.

1  box jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
4 oz. plain yogurt
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
prepared pesto, add as much or as little as you like
3 cups shredded cooked chicken
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells. 

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Cajun Chicken Pasta

I got this recipe from the Pioneer woman.  I adjusted it a little to fit my life.  It was good.  My kids were on the fence because they don't like spice, but it can easily be adjusted for your spiciness level.   It was a good dish to indulge in.



3 whole Boneless, Skinless Chicken Breasts
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine or linguine  (I used whole grain)
1 Tablespoons Olive Oil
1 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Cooking Wine (If you don't want to use the wine, just add more broth)
1 cup Heavy cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Place chicken in crockpot and season with cajun seasoning.  Cook in crockpot on low for 6 to 8 hours or high for 4 hours.  take out of the crockpot and shred.  Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Add olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Pasta with Italian Turkey Sausage, Peppers, and Kale

This dish was awesome.  I got the recipe from Gina's Skinny Recipe.  I changed it a bit for my taste and what I could find in my stores.    I ate a lot of it, but it was healthier than other alternatives so I didn't feel quite so guilty.

12 oz whole wheat penne pasta 
1 tsp olive oil
1 medium onion, chopped
1 roasted red pepper, chopped  (I used a roasted red pepper)
5 cloves garlic, chopped
1 lb Italian turkey sausage, removed from casing
1 bunch of kale, slice
1/4 cup grated Parmigiano Reggiano
1/4 tsp crushed red pepper
salt and fresh pepper to taste

Rinse kale and  tear into bite sized pieces.  Cook pasta in a large pot of salted water.  Reserve 1 cup water before draining.  While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.   Cook until soft, about 4-5 minutes.  Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.  Add kale, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.  Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.

Sesame Noodles

I don't know how the rest of the world is, but I sometimes get stuck on what to serve for side items.  I saw this recipe from Jamie Cooks it Up and I thought it was worth a shot.  I am so glad I tried them.  I couldn't stop eating them.  I made them as a main dish and they were definitely main dish worthy.  We had some leftovers and I ate them cold for lunch the next day.  They are good warm or cold!  These could go with chicken or just by themselves.  Enjoy!

Time: 15 minutes
Yield: 6-8 servings

4 T soy sauce
3 T brown sugar
2 T sesame oil
1/2 T peanut butter
1 t hot chili oil
1 T olive oil
1 T white sugar
1 small can mushrooms, chopped
3-4 green onions, chopped
1/2 T sesame seeds
1 16 oz package Capellini Noodles (or thin spaghetti noodles)

1. Cook pasta according to package directions.

2. While your noodles simmer away, add all ingredients but the mushrooms, green onions and sesame seeds, into a large mixing bowl. Stir them all up nicely so they are incorporated well.

3. When the noodles are done cooking, pour them into a strainer to drain all of the hot water. Immediately add the noodles to the sauce. Add the mushrooms and sesame seeds and stir it all up. Sprinkle with the green onions and you are ready to serve.

Fettuccine with Peas, Asparagus and Pancetta

Now that summer has finally decided to show up, we have been trying to eat lighter food. Not only lighter in calories, but also lighter in texture and taste. This was definitely a winner.
From Annie's Eats

Ingredients:

12 oz. pasta, such as fettuccine
3 oz. pancetta or bacon, chopped (I used bacon.)
1 lb. asparagus, trimmed and cut diagonally into 1-inch pieces
2 cups shelled fresh peas (blanched 1 minute), or frozen peas
1 bunch green onions, sliced thinly, white and green parts separated
2 cloves garlic, finely minced or pressed
½ cup finely grated Parmesan cheese
1/3 cup heavy whipping cream (I just used 1% milk)
3 tbsp. extra-virgin olive oil
3 tbsp. fresh lemon juice
1 tbsp. lemon zest
2-4 tbsp. fresh parsely, minced and divided
¼ cup fresh basil, minced and divided
Salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of salted water to boil. Cook the pasta just until al dente according to the package directions. Drain, reserving ½ cup of the pasta water. Return the pasta to the pot. Meanwhile, heat a large skillet over medium heat. Cook the pancetta or bacon just until crisp, and transfer to a paper-towel lined plate using a slotted spoon. Pour off almost all of the grease from the pan. Return the pan to the heat and add the asparagus. Sauté for 3 minutes. Add the peas, white parts of the green onions, and garlic to the pan; sauté until fragrant and just tender, about 2 minutes. Remove the pan from the heat. Transfer the vegetable mixture, ¼ cup of the reserved pasta water, green parts of the green onions, Parmesan cheese, cream, olive oil, lemon juice, lemon zest, half of the parsley and basil to the pot with the cooked pasta. Toss well until combine. Add additional pasta water a tablespoon at a time, if necessary. Season with salt and freshly ground black pepper to taste. Transfer to a large serving bowl. Sprinkle with the pancetta, remaining parsley and basil. Serve immediately with additional grated Parmesan, if desired.

Pasta with Roasted Red Pepper Sauce

This was a great change of pace pasta dish. I loved the red pepper sauce. I didn't even miss the meat in this dish. It was also so quick to make.

From Pioneer Woman Cooks

3 whole Red Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
½ whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
½ cups Heavy Cream (I just used 1 % milk to save on fat and calories)
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Preparation Instructions

Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Baked Lemon Pasta

This was my choice for Mother's Day. I wanted something light, but easy to make because I knew I would be cooking it. This was delicious and easy. I really loved the creamy but lemony sauce. Definitely a keeper and it tasted great the next day.

From Sister's Cafe

1 pound Thin Spaghetti

4 Tablespoons Salted Butter

2 Tablespoons Olive Oil

2 cloves Garlic, Minced

1 whole Lemon, Juiced And Zested

2 cups Sour Cream

½ teaspoons Kosher Salt, Or More To Taste

Plenty Of Grated Parmesan Cheese

Flat-leaf Parsley, Chopped (I didn't have this so I just left it out and didn't miss it!)

Extra Lemon Juice

Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end or feel free to add as much as you like.

Chicken Piccata with Artichoke Hearts

This was delicious. It was really light and a hit with our whole family. We left out the cream and a lot of the guilt when it came to eating this!

From Tasty Kitchen

2 whole Boneless Chicken Breasts
1 whole Shallot, Diced
1 cup White Wine
1 cup Chicken Stock
2 Tablespoons Fresh Lemon Juice (or More If You Want)
2 Tablespoons Butter
2 Tablespoons Cream Or Half-and-Half --I used 1 % milk. We didn't miss the cream.
2 Tablespoons Capers (or More If You Want)
1 can Artichoke Hearts, Chopped (14 Ounce Can)
1 package Your Favorite Pasta, Cooked And Drained (13-16 Ounce Box) I used whole wheat spaghetti.

Pound your chicken out with something heavy. I used a rolling pin and it worked great. Salt and pepper both sides and saute in a hot skillet with a little olive oil until both sides are well browned. Take the chicken out and let them rest (they are tired after all that) on a plate with some paper towels.
While your skillet is still hot add the diced shallot and stir around a little – about 3 minutes. Pour in the white wine to deglaze the pan – this will pull up all the brown stuff that was stuck to the bottom of the skillet. Stir. Add the chicken stock and keep the heat pretty high for a few minutes. Add the lemon juice. Let reduce down for about 10 minutes. Add the butter and cream (or half and half) and stir. Add capers and artichokes. Stir. Add the chicken back into the mixture and keep on low heat.
In the mean time, if you’re serving with pasta, boil your water and cook your noodles. Serve in a shallow bowl and pour the sauce all over the noodles and chicken. You can also add a handful of spinach. And then write home to your momma about it!

Rainbow Pasta

With the warmer weather, I have been looking for lighter recipes. This recipe was suprisingly easy and light and delicious!

From Tasty Kitchen

1 pound Farfalle Pasta, Cooked
3 whole Carrots, Peeled And Cut Into Thin Strips
1 whole Red Bell Pepper, Cut Into Thin Strips
1 whole Yellow Bell Peper, Cut Into Thin Strips
1 whole Green Bell Pepper, Cut Into Thin Strips
½ whole Red Onion, Cut Into Thin Strips
½ cups Grape Tomatoes
½ teaspoons Dried Italian Seasonings
½ cups Parmesan Cheese, Grated
Olive Oil
1 cup Reserved Pasta Water

Preparation Instructions

Start by preheating your oven to 450ºF.
Prepare your vegetables (except tomatoes) by cutting them into thin strips.
Put them on a baking dish into their own little piles.
Drizzle some olive oil on each pile of vegetables and also salt and pepper each pile.
Put it into the oven and set your timer for 10 minutes.
While the vegetables are roasting, start cooking your pasta. You can use any kind of pasta you like (penne or rigatoni would be great in this). All I had was bow tie, so that’s what I ended up using.
After the first 10 minutes, stir the vegetables around and also sprinkle the herbs on top.
Continue roasting them for another 10-15 minutes.
While the vegetables finish cooking, grate your Parmesan cheese and prepare your tomatoes. Most of the tomatoes can be left whole, but the ones that are bigger, you may want to cut in half.
The vegetables are done when they are tender, soft and slightly crisp.
When the pasta is done, reserve one cup of pasta water. Drain the rest of the pasta and return to the pot.
Add in your vegetables and a little bit of pasta water, and stir. Add in the cheese, tomatoes and the rest of the pasta water and give it one more good stir.
Place into bowls, grate a little more cheese on top and serve immediately!

Farfalle with Broccoli

This was super simple and pretty good! I probably would leave out the anchovies next time, but I think that is just because the smell bothered me.

From Food Network

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter (I only used a tablespoon and a little more olive oil)

3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

Asparagus, Goat Cheese and Lemon Pasta

From Smitten Kitchen

Serves 6

1 pound spiral-shaped pasta

1 pound slender asparagus spears, trimmed, cut into

1- to 1 1/2-inch pieces

1/4 cup olive oil

1 tablespoon finely grated lemon peel

2 teaspoons chopped fresh tarragon plus more for garnish

1 5- to 5 1/2-ounce log soft fresh goat cheese (I thought you could even use cream cheese)

Fresh lemon juice to taste

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice if you feel it needs a little extra kick.

Basalmic Chicken Noodle Bowl

Recipe and Picture from My Kitchen Cafe

This was a great fresh tasting pasta bowl. It had a Mediteranean feel to it.

1 pound linguine

1 red pepper, cut into thin strips

4 Tablespoons balsamic vinegar

5 garlic cloves, finely minced

½ teaspoons salt

¼ teaspoons ground black pepper

1/2 cup extra virgin olive oil

1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)

2 cups cooked, shredded chicken

1 1/2 cups shredded or cubed mozzarella cheese

½ cup feta cheese

Heat a large pot of water to a boil. Add the linguine and cook until just tender according to package directions. Drain.In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.While the pasta is boiling, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.

Spicy Bake Macaroni

From Everyday Italian with Giada DeLaurentis

I saw this recipe on the Food Network and my mouth started watering. I love love love macaroni and cheese and something in my brain thinks that if there is a vegetable in it, it must be healthy.

Ingredients
Salt
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped
2 cloves garlic, chopped
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
1/2 teaspoon red pepper flakes
1/2 cups bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup Romano, plus 1/3 cup
2 tablespoons butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)
1/4 teaspoon freshly ground nutmeg

Directions
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.
In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

Pepperoni Pizza Skillet

I found this recipe on "Put a Lyd On It". The picture is hers too. I thought it looked interesting. I was a little leary of the cream of mushroom soup and pizza sauce mixture. It amazingly turned out great. My kids and husband couldn't get enough.

5 cups uncooked wide egg noodles (or other pasta of choice) ( I used spaghetti)
1-1/2 lbs. ground beef (I used ground turkey, and couldn't tell a difference)
1/2 cup chopped onion
1/2 cup chopped green pepper
1-1/2 cups chopped pepperoni
1 jar (14 oz.) pizza sauce (I had spaghetti sauce so I used it)
1 can cream of mushroom soup
1 (4-1/2 oz)can sliced mushrooms, drained
1/2 cup grated
Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/2 cup shredded mozzarella cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the pepperoni, pizza sauce, soup, mushrooms, Parmesan cheese, garlic powder, and oregano.Drain noddles; stir into skillet and heat through. Sprinkle with mozzarella cheese. (Yield 8 servings)

Easy Lasagna

I grew up making this lasagna. It is so simple, but a big hit with my family.

1 box lasagna noodles
1-1 1/2 lbs. ground beef
1 medium onion, diced
3 cans tomato sauce
1 packet of spaghetti seasoning
cheese, the amount depends on how much cheese you like. I like a lot of cheese so I add more.


Prepare noodles according to directions on box. I leave mine a little undercooked so they will be perfect after they get cooked in the oven. Add the onion and beef to a pan. Cook until done. Add tomato sauce and seasoning to the ground beef. In a 9 X 13 pan, spoon some of the beef/sauce mixture in the bottom. Put noodles on top of the sauce. Add more sauce on the noodles and top with cheese. Repeat the layers. Top with cheese and bake in the oven at 350 degrees until the cheese is melted and the lasagna his heated through. Enjoy!

Ranch Pasta with Hamburger

I love it when I find new cooking blogs. I have mostly been cooking from "Cooking Mamas" blog all week. She has great recipes that are definitely budget and family friendly. So far I have loved everything. This one is so easy and quick. It has a hambuger helper feel, but so much healthier and better.

1 pound of ground chuck

1/2 of a large onion, chopped

2 cloves garlic

salt and pepper to taste

1 box of pasta (I used Rotini)

1 cup milk

1 cup sour cream

1 pouch dry ranch dressing mix

In a large pot, bring well salted water to a boil and drop your pasta. Cook according to package directions. Meanwhile, in a large, deep sided skillet over medium heat, brown the meat, onions and garlic and add the S&P. In a medium bowl, combine the milk, sour cream and ranch mix until mixed. When the meat is browned, drain off grease if necessary. Drain the pasta when it is al dente. Combine the meat mixture, pasta and sauce in one of the pans that is large enough to hold it all.

Garlic Chicken Farfalle

From Real Mom Kitchen

1 lb. Bowtie pasta
1 cup heavy whipping cream (I used whole milk)
3-4 chicken breast
2-3 cloves garlic, minced
1 Tbs. pepper
1/2 cup butter
1 lb. bacon,cooked and crumbled (I am not a huge fan of bacon so I halved this)
1 cup shredded parmesan cheese
1 (12 oz.) bottle Lawry's Mesquite marinade with lime juice

In the crockpot, cook chicken and marinade on low heat for 6-8 hours. Pull marinated chicken out of the juices, allow to cool a bit and shred. Set a side. About a half hour before serving, boil the pasta. In a small saucepan, melt butter. Add garlic, cream, pepper, parmesan and curmbled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta. Add chicken and stir to combine. Sprinkle a little bit more shredded parmesan cheese on top.

Mushroom Marscapone

From Rush Meets Grill

Preparation Time: 10 min.

Cooking Time: 10 min.

Serves 2.

Ingredients

* 1-pound rigatoni pasta

* 2 tablespoons olive oil

* 1 clove garlic, minced

* Salt and freshly ground black pepper

* 1 pound baby portabello mushrooms, cleaned and sliced

* 1 cup tomatoes and its juices, crushed with your bare hands

* 1/2 cup of the drained pasta water

* 1 cup (8 ounces) mascarpone cheese, at room temperature (I used cream cheese)

* 1/4 cup chopped fresh basil leaves

* 1 tsp freshly grated lemon zest

Method

1. Cooking the pasta - Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

2. Now, While the pasta is cooking…take a Large skillet and heat the olive oil over medium-high heat.

3. Add the garlic to the pan and cook until u smell the garlic aroma.

4. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high.

5. Add the hand crushed tomatoes along with the juices to blend in and cook for 2 min, lower the heat to medium.

6. Now add the Rigatoni and pasta water and cook for 3 minutes until all the liquid evaporates and the flavors blend in.

7. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy.

8. Season with more salt and pepper, to taste. Garnish with the chopped basil leaves.Grate some lemon zest on top.

9. Serve the steamy creamy pasta into a bowl and right in!!!!

Simple and Meaty Skillet Lasagna

From Kitchen Cafe

3 (14.5 ounce) cans whole peeled tomatoes

1 (8 ounce) can tomato sauce

1 tablespoon olive oil

1 medium onion, minced

Salt

3 medium garlic cloves, finely minced

1/8 teaspoon red pepper flakes

1 tablespoon dried basil

1/2 tablespoon dried oregano

1/2 pound ground pork

1/2 pound ground beef

12 curly-edged lasagna noodles, broken into 1 inch lengths

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

3/4 cup ricotta cheese (I used cottage cheese)

Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain (in a food processor, that is about 12 pulses0.Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Sausage and Spinach Stuffed Shells

Adapted from Annie's Eats

1 12-oz. package jumbo pasta shells

1 tbsp. olive oil

1 cup yellow onion, finely chopped

1 lb. Italian sausage, casings removed

3 cloves garlic, minced

1 large egg, lightly beaten

1 15-oz. container ricotta cheese (Iused cottage cheese)

6-7 oz. fresh spinach, chopped OR 10 oz. frozen chopped spinach, thawed and drained

1 cup freshly grated Parmesan cheese, divided

1 tbsp. chopped fresh basil or 1 tsp. dried basil

1/4 cup bread crumbs

1/2 tsp. salt

1/2 tsp. pepper

1 28-oz. can chopped tomatoes with herbs, including the liquid (I used a canned spaghetti sauce I had)

Directions:Bring a large pot of salted water to boil. Cook pasta shells according to package directions. Drain, rinse with cold water, and set aside.Heat olive oil in a large skillet over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking it into smaller pieces as it cooks. Cook until the sausage is completely cooked through and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat.In a large mixing bowl, combine the egg, ricotta, spinach, 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper. Stir together to combine. Add the cooked sausage mixture to the bowl and stir until evenly mixed.Preheat the oven to 375 degrees F. Spread a thin layer of the chopped tomatoes in the baking dishes (either three 8×8″ pans, or one 9×13″ and one 8×8″). Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up. Spread the remaining tomatoes over the top of the pasta shells.Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese. Bake, uncovered, for 10 more minutes.