Angel Hair Pasta with Tomato-Shrimp Sauce
Sharon Flanagan

1 lb. fresh shrimp, or frozen shrimp (thawed & previously cooked)
2 T. olive oil
1 med. onion, chopped
1 garlic clove, minced
4 (8 oz.) cans tomato sauce
1 tsp. oregano
Salt, to taste
Pepper, to taste
16 oz. angel hair pasta, cooked

Combine tomato sauce, olive oil, onion, garlic, oregano, salt and pepper in a 2-quart pot on top of stove. Simmer for 15 to 20 minutes. While that is cooking, boil the angel hair pasta. After sauce has simmered, place shrimp into the sauce for 1 to 2 minutes. Serve tomato-shrimp sauce over pasta, that has been drained. Serve immediately. Yield: 6 servings.

Broccoli Stuffed Shells
Jody Knack

1 (15 oz.) ctn. ricotta cheese
1 (10 oz.) pkg. frozen, chopped broccoli, thawed & well drained
1 c. (4 oz.) shredded Mozzarella cheese
1/3 c. grated Parmesan cheese
1/4 tsp. pepper
18 cooked jumbo pasta shells (about 8 oz. dry)
1 (27.75 oz.) jar Prego extra-chunky garden combination spaghetti sauce (3 c.)

In medium bowl, combine ricotta cheese, broccoli, 1/2 cup Mozzarella cheese, Parmesan cheese and pepper. Spoon about 2 tablespoons into each shell. In 3-quart oblong baking dish, spread 1 cup spaghetti sauce. Arrange stuffed shells in single layer in spaghetti sauce. Pour remaining 2 cups spaghetti sauce over shells. Sprinkle with remaining 1/2 cup Mozzarella cheese. Bake at 400° for 25 minutes, or until hot and bubbling. If desired, garnish with fresh sage.

Revised: August 12, 2006