Easy Stuffed Shells

PREP: 20 mins
BAKE: 40 mins
SERVINGS: 12

INGREDIENTS

1 pkg (12 oz) jumbo pasta shells
1 jar (26 oz) spaghetti sauce
36 frozen cooked italian meatballs (1/2 oz each)
2 cups (8 oz) shredded part-skim mozzarella cheese

DIRECTIONS

1. Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13x9 baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.

2. Cover and bake at 350f  for 35 mins. Uncover; bake 5 - 10 mins longer or until bubbly and cheese is melted.

SUGGESTION: I would also include a little bit of cooked  italian sausage in each shell as well. Shouldn't take more than a pound of sausage.

Chicken Casserole

6 Boneless Skinless Chicken Breast

4 packages of Chicken Stuffing

2 Sticks of Butter or Margarine (depends on how much the stuffing requires, please double check)

1 large can of Cream of Chicken

1 small can of Chicken Broth

Sliced Swiss Cheese to cover the top

1) Preheat oven at 350F. Melt butter and mix with stuffing mix.

2) Spread stuffing on the bottom of baking dish (I normally use 2 large tin foil throw away dishes).

3) Cut chicken into bite size pieces. Throw in baking dishes of stuffing.

4) Stir in Cream of Chicken and Chicken Broth. Mix everything good.

5) Place swiss cheese on top. Cook for 30 to 40 mins at 350F

SERVING SUGGESTION: This recipe does make a lot. It is good to make for a church dinner or entertaining friends. You are also able to freeze half for a later date. I would serve with bread and your favorite vegetable.

Cheese-Lover's Pasta Roll Ups

PREP: 25 mins
TOTAL: 1 hour 15 mins
SERVES: 8 (2 roll-ups each)

1 egg, beaten
1 container (15 oz) of Ricotta Cheese
2 cups shredded Italian Three Cheese Blend cheese
4 green Onions, chopped
1 tablespoon Italian seasoning
1 jar (26 oz) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup Parmesan cheese

1) Lasagna noodles. Heat oven to 375F.

2) Mix first 5 ingredients (egg, ricotta cheese, Italian shredded cheese, onions and Italian seasoning) until well blended.

3) Spread 1/2 cup spaghetti sauce onto bottom of 13 x9 inch baking dish. Spread each noodle with 3 tablespoons cheese mixture; roll up. Place seam-side down, in dish. Top with remaining sauce, Parmesan cheese, cover.

4) Bake 40 to 50 mins or until heated throughly, uncovering the last 10 mins.

SUGGESTION: I would also top with some more Italian cheese blend shredded cheese and cook in a throw away tin foil pan. Easy clean up.

MAKE AHEAD: If you have a day where you are able to cook a few meals and freeze for a later date these Pasta Roll-Ups are perfect. Assemble as directed; cover with heavy tin foil. Refrigerate up to 24 hours, then bake, covered, 1 hour and 5 mins, or until heated throughly, uncovering the last 10 mins. Or freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake covered, 1 hour and 5 mins or until heated throughly, uncovering the last 10 mins.