Stuffed Shells
Stuffed Shells -1 box jumbo pasta shells
1 large jar of your favorite sauce
1 pound spicy bulk sausage, cooked and drained
1 carton ricotta cheese
1 box frozen chopped spinach (thawed and drained very well)
3 C mozzarella cheese, divided
4-5 large garlic cloves, minced
Parmesan cheese to top and serve with

Boil shells according to package, drain and let cool slightly so you can handle them. In a large bowl combine sausage, ricotta, spinach, garlic, 2 cups mozzarella cheese. Mix until combined. Pour 1/4 of sauce into a greased 9×13 casserole baking dish. Stuff shells with sausage mixture and lay in a single layer in dish. Pour the rest of the sauce over the shells and top with the remaining 1 cup of mozzarella cheese. Sprinkle with Parmesan. Bake at 350 for 40-45 minutes or until hot and bubbly. Can be made ahead and easily doubled or tripled.

Caesar Salad
Caesar Dressing- 1 C Mayonnaise (Dukes is the best)
3 cloves minced garlic
1/4 tsp salt
Juice from 1 lemon
2 tsp Dijon mustard
3 dashes of Worcestershire sauce
1/2 c freshly grated Parmesan cheese
1/2 tsp ground black pepper

Whisk together and pour over chopped romaine lettuce and top with more Parmesan cheese. Serve with crunchy croutons

Nana’s Favorite Garlic Bread – Anytime my mom came for dinner which was 4-5 nights a week she always asked “Are you making that Garlic bread?”

1 Loaf French bread sliced lengthwise down the middle

1/2 stick softened butter
1/4 C Dukes Mayonnaise
4 cloves freshly minced garlic
1/2 c Parmesan cheese

Spread over bread all the way to the edges, cut into serving size pieces. Bake at 350 for 10 min then broil for 1-2 minutes until toasted (don’t take your eyes off it!)

Sunday Dinner recipes provided by Heather Knapp