Sausage and Cheese Stuffed Pasta Shells

1/2 lb Ground Pork (Browned)
1/4 cup mozzarella cheese,
15 oz ricotta cheese,
1/4 cup parmesan cheese,
1 cup fresh chopped spinach,
2 TBS fresh chopped basil,
1 egg (beaten),
1/2 box cooked/drained shells (approx. 16 shells),
1-28 oz jar pasta sauce,
1/4-1/2 extra mozzarella cheese to sprinkle on top.

Combine sausage, cheeses, spinach, basil, and egg.
Stuff into shells. Pour some pasta sauce over the bottom of greased 13-in. x 9-in. x 2-in. and arrange Stuffed Shells in dish. baking dish. Pour spaghetti sauce over the shells. Cover with foil and bake at 350 degrees F for 40 minutes then remve Foil and bake for 5 minutes more.  (These can be frozen individually and reheated in smaller portions if desired)

Creamy Chicken Artichoke Tortellini

½ pound of cooked chicken breast (grilled or baked)
5 cups of cheese tortellini (fresh or frozen)
1 Can of artichoke hearts (in water)
1 Package of frozen Spinach, thawed
1 large jar of alfreido sauce
1 package of shredded mozzarella cheese
2 medium diced tomatoes
1 tsp. of garlic powder
1 tsp of oregano
Salt and pepper to taste


Bake or grill chicken breast appropriately and THINLY slice into strips.

Boil tortellini according to package instructions.
Drain artichokes and chop into thin strips.
In skillet, combine one large jar of alfreido sauce, chicken, drained Spinach, artichokes, tortellini and garlic powder. Add one cup of mozzarella cheese. Let simmer on medium for twenty-thirty minutes, stirring frequently.

Pour into large serving bowl. Sprinkle mozzarella cheese and fresh diced tomatoes on top of the pasta.