Pasta Shells with Sausage, Spinach and Cheese

I came across this recipe in a Redbook magazine, and thought it would be a great crowd-pleaser.  Think of it as lasagna stuffed in shell pasta, rather than layered in a casserole.  One batch will fill two 9x13 casserole pans, enough to feed four to six people.

Ingredients:
12 oz package jumbo pasta shells
2 tbsp olive oil
1/2 cup onion, chopped
1 lb ground Italian sausage
2 cloves garlic, minced
1 large egg
16 oz tub ricotta or cottage cheese
9 oz frozen spinach, thawed
1/2 cup grated Parmesan cheese
6 oz shredded cheese (Mozzarella or Cheddar Jack)
32 oz tomato sauce

Directions:
1. Bring a large pot of water to boil, add pasta shells and cook according to package directions.  Drain in a colander, rinse under cold water and set aside to dry.
2. While pasta water is boiling, heat oil in a large skillet and add onion, cook until softened.  Add sausage, breaking up into small bits, and cook until no longer pink.  Add garlic and cook for another minute.  Remove pan from heat.
3.  Combine egg and ricotta cheese in a large bowl.  Add spinach, Parmesan cheese, 4 oz of the shredded cheese, and the cooled sausage mixture.  Stir it all until well combined.
4.  Preheat oven to 350 degrees.  Spread a few spoonfuls of tomato sauce along the bottom of the pans until the bottom is covered.  Fill pasta shells with the cheese and sausage mixture, then arrange them in rows in the pans.  Spread the remaining tomato sauce over the top of the shells.  Cover the pans with foil and bake for 30 minutes.  Remove the foil, sprinkle with remaining shredded cheese, and bake for another 10 minutes.

Chicken Enchiladas

Happy Cinco de Mayo!  This recipe was given to me by my mother, and has evolved into a classic dish which I have relied on for years.  Serve with rice and beans for a great meal that serves four people.

Ingredients:
-19 oz can green enchilada sauce
-3 cups shredded cheese (Cheddar Jack or Mexican Blend)
-2 cooked chicken breasts, chopped into bite-sized chunks
-8 oz tub sour cream
-1 small can sliced black olives, drained
-10 flour 8-inch tortillas
-2 tablespoons diced tomato (optional)

Directions:

1. Preheat oven to 350 degrees. Pour one third of the enchilada sauce into a 9 x 13 inch pan. Spread the sauce evenly to completely cover the bottom of the pan. Sprinkle 1 cup of the cheese onto the sauce.

2. In a large bowl mix the chicken, sour cream, olives and 1 cup of the cheese. Scoop approximately 1/3 cup of the mixture onto the edge of one tortilla. Roll up the tortilla lengthwise and place it seam side down in the pan.

3. Repeat this with the rest of the tortillas until the pan is filled- I can usually get 8 or 9 enchiladas in if rolled tightly enough.

4. Spoon the remaining sauce over the enchiladas until they are completely covered. Sprinkle with the remaining cheese. Cover the pan with foil and bake for 30 minutes. Remove from oven and top with tomato if desired.