Pork Chops with Raspberry Sauce

One of the easiest meals to prepare....start to table 30 min!

1/2 teaspoon each of dried thyme and dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4oz) boneless pork loin chops
1 tbls. butter
1 tbls. olive oil
1/4 cup seedless raspberry jam
2 tbls. orange juice
2 tbls. white wine vinegar (I used apple cider b/c that's what I had and it worked :) )

Directions:
Preheat oven to 200 degrees F. In a small bowl, combine crushed thyme, sage, salt, and pepper.  Rub evenly over pork chops.

Melt butter and olive oil in a nonstick skillet.  Cook pork chops about 5 min. on each side-only turn once.  Remove from skillet and keep warm in preheated oven (I put on a cookie sheet w/sides).

In the skillet, combine jam, oj, and vinegar.  Bring to a boil, and cook for 2 to 3 min. or until sauce is reduced to desired consistency (it will thicken more as it cools).

Spoon sauce in a pool on plates and top with pork chops.

Enjoy!

Non Recipe Favs to not forget

• hot dogs wrapped and baked in crescents
• ham and cheese wrapped and baked in crescents
• pizza made on english muffins
• fish and rice
• steak
• grilled cheese and soup
• panini night
• taco night or nacho night or taco salad (use shells from ref. section)
• Spaghetti bake (use leftover spaghetti and bake it with cheese- lasagna style)
• Portabella mushroom burgers with goat cheese and roasted peppers
• Garlic bread with tomatoes and fresh mozz

roasted butternut squash

1/2 large butternut squash
2 tablespoons honey
2 tablespoons brown sugar
2 garlic cloves, smashed and chopped
salt and pepper
1/4 cup olive oil
vegetable oil cooking spray, like pam
Directions:

1 peel and chop squash into 2 inch cubes and put in a bowl.
2 Add all other ingredients and toss.
3 Spray a cookie sheet with non-stick veg spray (like Pam).
4 put the tray near the bottom of the oven and roast at 350 until tender (about 1/2- 1 hour).

Roasted Garlic Cauliflower

This was delicious! 2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Directions1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish. 2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. 3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Cornflake and Italian Seasoned OR Ranch Chicken

Parmesan Ranch Chicken--cut in 1/2 if needed

6-8 Chicken breasts
1 cup Corn Flakes
1 cup Shredded Parmesan
1 cube butter (melted)
1 packet of Ranch Dressing Mix

Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered. Enjoy!!!

To make it Italian seasoned buy the Italian dressing seasoning packet.  Also, you can use Panko breadcrumbs instead for either recipe.

Tortellini and Garden Vegetable Bake

Two things- 1) unless you plan to feed 12, cut this recipe in 1/2!!  

                       2) Notice the make the night before note at bottom

This was great!

ingredients

• 10
  two 9-ounce packages refrigerated tortellini (I used a chicken filled one)

  4    medium carrots, thinly sliced

• 1 1/2
  cups sugar snap peas, halved crosswise
• 1
  tablespoon margarine or butter
• 1
  pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1
  cup sliced fresh mushrooms
• 1/3
  cup chicken broth
• 2
  tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
• 2
  teaspoons all-purpose flour
• 3/4
  teaspoon garlic salt
• 1/2
  teaspoon pepper
• 1
  cup milk
• 1
  8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
• 1
  tablespoon lemon juice
• 1
  cup quartered cherry tomatoes
• 1
  small red or green sweet pepper, coarsely chopped
• 2
  tablespoons grated Parmesan cheese

directions

1.Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2.Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.

3.Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4.Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.

from the test kitchen

• Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.

nutrition facts (Tortellini and Garden Vegetable Bake)

• Servings Per Recipe 12,
 
• cal. (kcal) 247,
 
• Fat, total (g) 12,
 
• chol. (mg) 43,
 
• sat. fat (g) 5,
 
• carb. (g) 17,
 
• fiber (g) 1,
 
• pro. (g) 15,
 
• vit. A (RE) 464,
 
• vit. C (mg) 21,
 
• sodium (mg) 477,
 
• calcium (mg) 121,
 
• iron (mg) 2,
 
• Percent Daily Values are based on a 2,000 calorie diet

Nutella Cupcakes..Yum!

Self-frosting Nutella Cupcakes

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
1 cup sugar
2 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk or half & half
1/2 cup(ish) Nutella

Preheat the oven to 350F.

In a large bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined. Add the milk and beat just until combined, then add the remaining flour mixture and beat just until combined.

Divide the batter between 12 paper-lined muffin cups. Spoon the Nutella into a small microwave-safe dish and microwave it for 10-20 seconds, until softened but not liquefied. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool.

Makes a dozen cupcakes.

Very quick Mac and Cheese

2 quarts water
1 Tbsp salt
2 cups uncooked elbow macaroni
2 Tbsp unsalted butter
1/2 lb cheddar cheese, grated (about 2 cups, packed)
1 teaspoon corn starch
2 tablespoons flour
1 cup milk, heated until steamy, but not simmering1/2 teaspoon lemon juice
1/4 cup ham, chopped into 1/4 inch cubes
Freshly grated black pepper

DirectionsMethod 1 In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated, set aside. This will help the cheese from getting too stringy. 2 Bring 2 quarts of water with the tablespoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan. 3 While the macaroni is cooking, prepare the sauce. Melt the butter in a large saucepan on medium heat. Whisk in the flour. Slowly dribble in the milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, while whisking, until smooth. Stir in the lemon juice. Add the cooked, drained macaroni and ham. Do not over-mix. Sprinkle in some freshly grated black pepper. Serve immediately. Yield: Serves 3-4 adults or 4-6 kids.

Quick-Weekday Corn Chowder

	It was a great-quick soup for during the week--we used heavy cream to make it thicker and used just a bit more of the veggies and meat.  Enjoy! 1 medium uncooked yukon gold potato(es)
	1 spray(s) cooking spray
	1/2 cup(s) uncooked celery, chopped
	1/4 cup(s) uncooked onion(s), chopped (or 1 large shallot)
	4 piece(s) corn on the cob, kernels removed with a knife
	1 cup(s) sweet red pepper(s), diced
	4 oz uncooked Canadian-style bacon, diced
	2 cup(s) fat-free skim milk
	1/2 tsp table salt
	1/4 tsp black pepper
	1/8 tsp hot pepper sauce, or to taste

Instructions

• Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
• Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
• Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.

Notes

• Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.
  

Baked Penne with chicken, broccoli and smoked mozzarella

Baked Penne with Chicken, Broccoli, and Smoked Mozzarella

(I would have everything chopped measured before you start to make this easier)  I had it done in about an hour)--I cut the below recipe in half and put it in a square glass dish and there was more than enough for the 3 of us!
*Note: See the asterisk below the recipe for make-ahead directions. Also, I’ve received several questions about the smoked mozz and where to find it. In my well-stocked grocery store it is by the mozzarella cheese – but then again, I am in Wisconsin, land of the cheese – I have also found it in the specialty cheese section (by the brie, feta, etc.).

*Serves 6-8

INGREDIENTS:
Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

DIRECTIONS:
In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

Butternut Squash Soup

Ingredients

• 3 pounds unpeeled butternut squash, halved and seeded
• 2 large unpeeled onions
• 1 small garlic bulb
• 1/4 cup olive oil
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 3 to 3-1/2 cups chicken or vegetable broth (I used more)
• 1/2 cup heavy whipping cream
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Sprigs fresh thyme, optional
• 1/2 cup brown sugar
• Ground Nutmeg

Directions

• Cut squash into eight large pieces. Place cut side up in a 15-in. x 10-in. x 1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point).
• Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake at 350° for 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
• Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine the vegetables, broth and cream. Puree in small batches in a blender until smooth (or use an immersion blender directly in saucepan); transfer to a large saucepan. Add the parsley, salt and pepper, brown sugar; heat through (do not boil). Garnish with thyme and nutmeg if desired. Yield: 8 servings (2 quarts).

Garlicky Baked Shrimp

Garlicky Baked Shrimp- wonderful and simple...good with rolls or pasta 

Source:  Gimme Some Oven

Serves: 3

Ingredients:
1 lb. raw shrimp, deveined and peeled (I pull the tails off beforehand too)
4 cloves garlic, minced
2 Tbsp. white wine
salt and pepper
1/4 cup (4 Tbsp.) melted butter
1/2 cup Panko bread crumbs
2 Tbsp. fresh Italian-leaf parsley, chopped
half of a lemon (optional)

Directions:
Preheat oven to 425 degrees F.

In a bowl, combine the shrimp, garlic, and white wine.  Stir to combine, then pour into a baking dish.  Spread out evenly, and then season with salt and pepper.

In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined.  With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.

Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

Greek yogurt pancakes! Best ever!!

Makes about 8 good size pancakes-

Ingredients:

• 1 cup flour (or 3/4 cup flour and 1/4 cup cornmeal or other flour for texture and flavor)
• 1 Tbsp. sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup plain yogurt (nonfat, low-fat, or whole milk all work here)
• 2 eggs
• 2 Tbsp. melted butter or vegetable oil
• Oil or spray oil for cooking

Preparation:

1. Heat a griddle or large frying pan over medium high heat. Meanwhile, combine flour, sugar, baking soda, and salt in a medium bowl; then whisk yogurt and eggs together; add yogurt and eggs to flour mixture and stir to combine. Stir in melted butter or oil.
2. Spray oil on hot griddle and spoon batter into even cakes – about 8 – and let cook until bubbles form on the surface of the cakes, about 2 minutes. Flip and cook until golden brown on the other side, about another 2 minutes.

Serve pancakes hot, with butter, maple syrup, honey, or jam as you like.

Pasta with corn pesto---a new twist to pesto!!

Pasta with Fresh Corn Pesto
adapted from Bon Appetit, August 2010
serves 4 as a main course

• 4 bacon slices, preferably applewood-smoked
• 4 cups fresh corn kernels, cut from 4-6 ears
• 2 large garlic cloves, minced
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon ground black pepper
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/3 cup pine nuts, toasted
• 1/3 cup extra virgin olive oil
• 8 ounces fresh pasta (I made fettuccine)
• 3/4 cup chopped fresh herbs (I used a mixture of basil, parsley, oregano, and chives)

Cut each bacon slice in half length-wise, then crosswise into 1/2-inch pieces.  Cook in a large nonstick skillet over medium heat until crisp and brown, then transfer to a paper towel-lined plate to drain.  Pour off all but 1 Tablespoon of the fat.

Add the corn, garlic, salt and pepper to the skillet, and saute until the corn is just tender, but not brown, 3-5 minutes.  Transfer 1 1/2 cups of the corn to a small bowl and reserve.  Transfer the rest to a food processor, and add the pine nuts and 1/2 cup of Parmesan.  With the machine running, slowly stream the oil through the feed tube and blend until pesto is almost smooth.  Set aside.

Cook pasta in a large pot of boiling, salted water until just tender, but still firm to the bite (not quite as done as you would want it).  Reserve 1 1/2 cups of the pasta water and drain the pasta.  Return pasta to the pot and add the pesto, reserved corn kernels, and 1/2 cup fresh herbs.  Toss well and add pasta water 1/4 cup at a time until the desired consistency is reached.  Cook an additional 2-3 minutes, or until pasta is cooked through.  Season with additional salt and pepper if needed.


Divide among serving bowls and sprinkle with additional herbs, cheese, and reserved bacon. 

Macaroni and Cauliflower Cheese Bake- easy and yummy

Macaroni and Cauliflower Cheese Bake

From the book Jamie’s Food Revolution by Jamie Oliver

Introduction

You can either serve this macaroni unbaked, so it’s loose, gooey, and silky, or bake it under the broiler for a few minutes before serving to give it a crispy, golden topping. You could even try adding a grated hard-boiled egg or cooked prawns, but I like the simple style, as here.  

For 2 adults and 1 child I cut this in 1/2 and still had about 2 servings for left overs.  It was very good and easy!

Ingredients

	½	a head of cauliflower
	8	oz. Cheddar cheese
	4	oz. Parmesan cheese
	~	A small bunch of fresh Italian parsley
	~	Sea salt
	1	lb. dried macaroni (elbows)
	1	cup crème fraîche or sour cream

Steps

1. To prepare your pasta: Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets. Grate the Cheddar and Parmesan into a large heatproof bowl (I used a glass pyrex). Finely chop the parsley stalks and leaves.
2. To cook your pasta: Bring a large pan of salted water to a boil. Add the macaroni and all your cauliflower and cook according to the macaroni-package instructions. Place the bowl of cheese over the saucepan and add the crème fraîche. Carefully stir every so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.
3. Carefully remove the bowl of cheese using a towel or oven gloves and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese, and stir. It should have a lovely, silky consistency, but if it’s too thick for you, add a splash of your cooking water to thin it out a bit.
4. At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Add ⅔ cup of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Place under the broiler until golden and bubbling.
5. To serve your pasta: Divide the pasta between plates or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves

Pasta with zucchini, tomatoes and creamy-lemon-yogurt sauce

Sooo Yummy!

• 8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
• 1/2 CUP NONFAT PLAIN GREEK YOGURT
• 1/4 CUP GRATED PARMESAN CHEESE
• 1 TEASPOON GRATED LEMON ZEST (also put about 1/2 the lemon's juice in as well)
• 1/4 TEASPOON SALT
• 1/4 TEASPOON GROUND BLACK PEPPER
• 1 TABLESPOON OLIVE OIL
• 3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS (3 INCHES LONG AND 3/4 INCH WIDE, LIKE A BIG STICK OF GUM)----You could use any veggie really (yellow squash, spinach, mushrooms, ASPARAGUS...)
• 2 GARLIC CLOVES, THINLY SLICED
• 1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE

1. Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5. Mix the garlic into the zucchini.
6. Stir in the tomatoes and cook until softened, about 2 minutes.
7. Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.

Baked Zucchini Chips

Ingredients:

• 1/4 cup Homemade Breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 1/8 tsp black pepper
• heaping 1/2 cup flour
• 1 cup cold milk
• 1 tsp apple cider vinegar
• 2 1/2 cups sliced zucchini (about 2 small zucchinis)

Preparation:

1. Preheat oven to 425 degrees.
2. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
3. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir but be sure it is all combined well.
4. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
5. Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Stuffed Shells with sausage and spinach-easy!

Ingredients

• 16-18 jumbo pasta shells
• 1 pound fresh Italian sausage (can buy links and remove casing but I just bought the bulk 1lb package)
• 1 tablespoon minced garlic
• 1 (14-ounce) can diced tomatoes with the juice
• 1 cup frozen spinach, thawed and squeeze dry (or a few good handfuls of fresh spinach rough chopped)
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• salt and freshly ground pepper
• Italian Seasoning

Method

1. Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.
2. Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage-like cooking ground beef, cook 5-6 minutes until browned.
3. Add garlic and cook 30 seconds then add tomatoes and spinach-I used fresh....easier but if you use frozen make sure the thawed frozen spinach has been squeezed dry-want the spinach not the water; cook 1 minute or until leaves are wilted down.  Add pepper and Italian seasoning to taste. Remove pan from heat and stir in ricotta cheese.
4. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.
5. Wonderful!