Stuffed Shells

Ingredients:

• 1/2 Package (6 oz.) or approx. 18 shells Barilla Jumbo Pasta Shells
• 1 Jar (27 oz.) spaghetti sauce
• 1 egg
• 1 container (15 oz.) ricotta cheese
• 1-2 cups (8 oz.) shredded mozarella cheese (divided)
• 3/4 cup (3 oz.) grated Parmesan cheese (divided)
• 1 1/2 teaspoons seasoning- parsley, oregano, basil, Italian seasoning

Directions:

1. Prep: Cook pasta shells according to the package directions, drain. Preheat oven to 350. Spray bottom of 13 x 9 glass baking dish with non-stick spray. In large bowl, beat egg. Stir in ricotta, 1 and 3/4 cups of the mozzarella, 1/2 cup of the parmesan, and the seasonings.
2. Assemble: Spread 1 cup off the sauce in baking dish. Fill cooked shells with ricotta mixture. Arrange filled shells in baking dish.
3. Pour remaining sauce over shells. Top with remaining mozzarella and parmesan
4. To cook and serve: Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 min. Let stand 5 min. before serving. Recipe makes 6 servings.
5. To freeze: Cover tightly and freeze. To bake from frozen, bake covered 1.5 hours (check after 1 hour), uncover and continue baking til bubbly and golden, 10 minutes.

Honey Lime Enchiladas

Ingredients:

Sauce:

• 1/3 c honey
• 1/4 c lime juice
• 1 Tb chili powder
• 1/2 tsp garlic powder

• 2 (10 oz) cans green enchilada sauce
• Shredded cheese of choice, 2-3 cups
• 16-20 Flour tortillas

• 1.5 lbs pork or chicken, cooked and shredded

Directions:

1. Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
2. Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
3. Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.
4. To bake from frozen- bake at 350 degrees for 1 hour. Check enchiladas and then add 10 minute increments as necessary until hot and bubbly.