Ingredients:

• 18 – large pasta shells (from 16-oz package)
• 1 – container (15 oz) whole-milk ricotta cheese
• 1 – large egg, slightly beaten
• 1/4 to 1/2 cup grated Parmesan cheese (depends on how intense you like the flavour)
• 1-2 cups frozen cut leaf spinach, thawed, squeezed to drain and chop
• (optional) 1 cup chopped cooked chicken or shrimp
• 1 jar (26 oz) tomato pasta sauce
• 2 cups shredded Mozzarella (8 oz) or more

Directions:

Combine ricotta, egg, Parmesan cheese, spinach and optional chicken or shrimp and stuff cooked pasta shells (alla dante). Put enough tomato pasta sauce to line the bottom of a baking dish and add the pasta shells. Drizzle tomato sauce over the tops of the pasta shells and put Mozzarella over top of all the shells. Bake at 375 degrees for 30-45 minutes depending on size of dish.

You can use the filling for rolled cannelloni by spreading it over fresh pasta sheets and roll the sheets like a jelly roll and place them in a baking dish lined with pasta sauce and then add the mozzarella over top along with the remaining tomato sauce and bake Bake at 375 degrees for 30-45.

Ingredients:

• 2 Cups grated carrot
• 2 Cups finely diced celery
• 2 Cups finely diced onion
• 1 Cup finely diced red pepper
• 12 cloves garlic
• 3 teaspoon basil
• 4 cans (28 oz.) plum crushed tomatoes
• 1 small can of tomato paste
• 3 tablespoon Italian seasoning
• 2 tsp salt
• 2 tsp ground black pepper – add extra if necessary
• 1 tsp hot red peppers (add more after tasting)
• 4 tsp beef bouillon (optional)

Directions:

Add carrot, celery, onion, red pepper to a fry pan, garlic, basil, italian seasoning, salt, pepper red pepper and sauté. Pour in crushed tomatoes and beef bouillon. Bring to a boil and cover. Reduce heat to simmer for 4-6 hours, stirring to make sure it does not burn.

Option: You can also transfer sauce to an oven proof container and put into oven to simmer at 200 degrees F. for 4-6 hours.

Serve with pasta, spaghetti squash or use with  your favourite Italian dish.

Ingredients:

• 1 Carrot (Sliced)
• 3 Cloves of Garlic
• 1 Onion (Chopped)
• 1/2 Red Pepper (Chopped)
• 1 Cup Canned Tomatoes (whole tomatoes, cut up) do not use juice
• 1 Cup (Cooked Diced Chicken
• 1 Dozen (Shrimp)
• 5 Italian Sausages (Sliced)
• 1 tbsp Cooking Oil
• 1 Cup Rice (uncooked)
• 2 Cups Chicken Broth
• 1 1/2 – 2 tbsp of Cajun Spices
• 3 Bay Leaves

Directions:

Sauté Carrots, Garlic, Onion and Peppers. Add tomatoes.
Add Cajun Spices and Bay Leaves
Add Chicken Broth and bring to boil
Add Sausages, Chicken and Rice
Cook for 40 minutes
Add Shrimp 20 minutes before serving

Ingredients:

• 2 tbsp Olive oil
• 1 medium Onion
• 2 tbsp Olive oil
• 1 medium Onion
• 2 Cloves garlic
• 1 Green chilli
• 3 cm of fresh root ginger (Grate)
• 2 Chicken breasts (DICED)
• 2 tsp Mild to medium curry powder or paste
• 1/4 tsp Salt
• 1 tsp Tomato purée
• 120 ml Water

Directions:

Add oil and onion to a pan and heat until translucent. Add garlic, chili, ginger root. Toss in Chicken Breasts and Curry. Stir until chicken is fully cooked. Add sald and tomato purée and water. Cook for 5 minutes and toss in green pepper to heat.

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