Inside Out Ravioli

~Barbara Gant

1 lb. ground beef or turkey

1 onion, chopped

I red bell pepper, chopped

2 cloves garlic, chopped or garlic powder

1- 32 oz. jar spaghetti sauce (Prego)

2 cups cooked pasta, bow tie, elbow etc. (follow pkg. to cook)

1 box frozen chopped spinach

1 egg

1 cup or more grated cheese, mozzarella, pepper jack,

American, cheddar, whatever you want

Grated parmesan

In saucepan cook pasta as pkg. directs.

Heat pan and brown the beef or turkey. Add the

chopped onion and chopped red pepper and garlic.

Cook until onions are softened. Add sauce and remove

from heat. In another pan or microwave cook spinach

to pkg. directions. Remove from heat and mix in beaten

egg and cooked pasta. Layer in 9x13 pan or other casserole

starting with half the sauce meat mixture then all the

pasta then rest of sauce. Top with grated parmesan &

bake 30 minutes.

Basic White Sauce

(and all the things you can make from it)

~Barbara Gant

½ cube butter (1/4 cup)

¼ cup flour

(or more but keep them equal)

Simmer them together in saucepan for

three or four minutes to cook flour.

Add ½ tsp salt and some freshly ground pepper.

Stir in whole milk (start with 1 cup) and stir

until sauce thickens. Add more milk if necessary

until it is a gravy consistency.

*Add American cheese and stir until it melts to

make cheese sauce for veggies.

*Add any grated cheeses and cooked elbow

macaroni for macaroni and cheese.

*Add garlic and parmesan and pour over cooked

egg noodles for Fettuccini Alfredo.

*Add cooked cut up potatoes and frozen peas

for wonderful creamed potatoes and peas.

Pasta with Feta and Sun-Dried Tomatoes

~Rachel Godfrey

Ingredients:

1 (16oz.) pkg. bow tie pasta

1/4-1/2 cup olive oil

4 cloves garlic, crushed

3-4 oz. sun-dried tomatoes (I use the ones packed in olive oil from Costco)*

1 (8oz.) tub of tomato basil Feta cheese, crumbled

1 cup Parmesan cheese

1 bunch fresh cilantro, chopped

salt and pepper to taste

Directions:

Cook pasta in salted water. Return to pot and add olive oil, garlic, tomatoes, feta cheese, and Parmesan cheese. Stir in cilantro and salt and pepper. Serve warm, room temperature, or cold. The secret is in stirring in all the ingredients while the pasta is hot or it will clump together.

*If you use the dried tomatoes instead of olive oil packed, soak them in the olive oil while you cook your pasta.