Spinach Lasagna

1 8 oz package lasagna noodles
1 tablespoon extra virgin olive oil
8 oz frozen chopped spinach
1/2 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
1 (32 ounce) jar spaghetti sauce (I recommend Wild Harvest Organic Pasta Sauces)
2 cups ricotta cheese
8 oz mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs



1. Preheat oven to 350 degrees F (175 degrees C).

2. Cook lasagna noodles according to package directions.

3. Meanwhile, in a sauce pot over medium heat saute onion in the olive oil. Add the garlic and continue to saute for another minute. Add oregano, basil and spaghetti sauce (reserve a little to put in the bottom of the pan) and the spinach; simmer 10 minutes.

4. In a large bowl mix ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg. Reserve some of the mozzarella to top of the lasagna.

5. Place a small amount of reserved spaghetti sauce in the bottom of a 9 x 13 pan. Place 4 cooked noodles on top of sauce and top with layer of spinach mixture. Add 4 more noodles and layer with half of the cheese mixture, put more of the spinach mixture on top of that. Add 4 more noodles and repeat with the cheese mixture and spinach mixture. Add 4 more noodles, add the spinach mixture and top with mozzarella.

5. Cover with foil and bake in a preheated oven for 30 minutes. Remove foil and bake another 5-10 minutes.

Stuffed Shells

I love pasta, but my husband doesn't enjoy having Spaghetti or Lasagna for dinner. He will eat these stuffed shells though. Good thing because I love them! Pasta and cheese, two things that were meant for each other.

INGREDIENTS

- 1 (12 ounce) package jumbo pasta shells
- 2 eggs, beaten
- 1 (32 ounce) container ricotta cheese
- 1 pound shredded mozzarella cheese, divided
- 8 ounces grated Parmesan cheese, divided
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 (28 ounce) jar pasta sauce



1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions. Do not overcook! Soggy shells are hard to work with.
3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
4. In a medium bowl, stir together pasta sauce, and reserved mozzarella and Parmesan. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Meatball Subs

The key to a good meatball sub is all in the meatballs. I have found this mixture to be tasty.

1 pound ground beef
3/4 c bread crumbs
2 tsp dried Italian seasoning
2 cloves garlic, minced
2 T chopped fresh parsley
2 T Parmesan cheese
1 egg, beaten

4 Sandwich/Hoagie Buns
Sliced Provolone Cheese
1 C Spaghetti/Marinara Sauce

Kneed all meatball ingredients together in a medium sized bowl. Roll into 16 meatballs. Place in shallow, lightly greased pan. Bake at 350 degrees for 15-20 minutes until cooked through.

While meatballs are cooking, warm spaghetti/marinara sauce in saucepan. Add cooked meatballs and stir carefully to cover meatballs in sauce.

Prepare subs by slicing open (don't cut all the way through, make it into a pocket) and placing Provolone Cheese inside each "pocket." Add 4 meatballs to each sub. Broil until cheese is melted and sub is toasted.


***Meatballs can be frozen and reheated.