Stuffed mushroom and spinach shells

30 jumbo pasta shells
1 medium onion finely chopped
3 cups white mushrooms roughly chopped
2.5 cups shredded mozzarella cheese
2 cups baby spinach
2 cups pasta sauce (I make my own and store it)
2 tbsp olive oil


Preheat oven to 375. Bring very large pot of salted water to boil. Add pasta and bring back to a boil. Boil until al dente. Drain and add cold water to pan to allow pasta to cool. In a large skillet over medium heat add olive oil and onions. Cook for about 3 minutes and add in mushrooms. Toss and cook until mushrooms and onions are soft. Turn off heat and add in spinach and combine. Place half of cheese in pan and combine quickly. Place pasta sauce in the bottom of a 9x13 baking dish. Take a shell out of the water and gently open it. Using your hand fill it with about 2 tbsp of the mushroom mixture. Place it open side up in the pan. After you have filled all of the shells place any remaining mushroom mixture around the shells. Top with other half of cheese. Cover and bake for 20 minutes. Remove foil and turn on broiler. Cook for 5-7 minutes or until cheese browns.

Sausage stuffed shells

30 jumbo pasta shells
6 links sweet Italian sausage, casings removed
1 medium onion finely chopped
5 cloves garlic chopped
3 cups white mushrooms roughly chopped
2.5 cups shredded mozzarella cheese
2 cups baby spinach
2 cups pasta sauce (I make my own and store it)
2 tbsp olive oil


Preheat oven to 375. Bring very large pot of salted water to boil. Add pasta and bring back to a boil. Boil until al dente. Drain and add cold water to pan to allow pasta to cool. In a large skillet over medium heat add olive oil, garlic and onions. Cook for about 3 minutes and add in mushrooms. Toss and cook until mushrooms and onions are soft. Remove mushrooms and onions. In same pan break up sausage and saute until starting to brown. (Do not cook all the way through as it will finish cooking in the oven.) Turn off heat and add mushrooms back in. Add in spinach and combine. Place half of cheese in pan and combine quickly. Place pasta sauce in the bottom of a 9x13 baking dish. Take a shell out of the water and gently open it. Using your hand fill it with about 2 tbsp of the sausage mixture. Place it open side up in the pan. After you have filled all of the shells place any remaining sausage and mushroom mixture around the shells. Top with other half of cheese. Cover and bake for 20 minutes. Remove foil and turn on broiler. Cook for 5-7 minutes or until cheese browns.

Strawberry Napoleons

INGREDIENTS
1 puff pastry sheet
1 3 1/2 ounce vanilla instant pudding
1 cup milk
1 1/2 cups sweetened whipped cream
1 1/3 cups sliced strawberries
powdered sugar

DIRECTIONS
1. Thaw pastry sheet at room temperature 40 min. Preheat oven to 400°F.
2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheet. Bake 15 minutes or until golden. Let cool.
3. Prepare pudding mix according to package directions except use 1 cup milk. Fold in whipped cream.
4. Split each pastry into 2 layers. Set aside 2 of the top layers. Spread each of the remaining 4 layers with 1/2 cup pudding mixture and 1/3 cup strawberries. For each dessert, assemble 2 layers and top with 1 top pastry layer.
5. Sprinkle with powdered sugar. Serve immediately or cover and refrigerate up to 4 hours.