Italian Skillet Supper

3 cups uncooked spiral pasta
1 pound bulk Italian sausage
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 cups (8 ounces) shredded mozzarella cheese


Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Drain the pasta; mix with meat mixture and half of cheese. Sprinkle remaining cheese on top. Cover and cook over medium-low heat for 10 minutes or until heated through.

Yield: 6-8 servings.

Chicken Manicotti

garlic powder
1 pound boneless skinless chicken breast
14 manicotti shells
1 jar spaghetti sauce, divided
1 pound Italian sausage cooked and drained
1 can olives, sliced
2 cups shredded mozzarella cheese
2/3 cup water

Cut chicken into long, thin strips; sprinkle with garlic powder. Stuff chicken into the manicotti shells. Spread 1 cup spaghetti sauce in greased baking dish.

Place stuffed manicotti shells in each dish. Sprinkle with sausage and olives. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.

Drizzle water around the edge of dish. Cover and bake at 375 degrees for 65-70 minutes or until chicken juices run clear and pasta is tender.


*** I like to double the recipe and freeze a batch for later. To use frozen casserole: Thaw in fridge. Let stand at room temp for 30 minutes. Bake as directed.