Ingredients

• Cooking spray
• 1 tablespoon extra-virgin olive oil
• ½ cup fresh pre-diced onions
• 2 tablespoons minced garlic
• 1 lb mild Italian chicken (or pork) sausage
• 18 jumbo pasta shells (6-oz)
• 1 jar marinara pasta sauce (24–26 oz), divided
• 2 tablespoons Italian parsley, coarsely chopped
• ¼ cup shredded Italian cheese blend
• Aluminum foil

Prep

• Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.
• Bring water to boil for pasta.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic. Remove sausage casing: cut in half lengthwise (butterfly), turn sausage over, and peel casing away. Add sausage to onions (wash hands); brown 5–6 minutes, stirring to crumble sausage, or until no pink remains.
2. Cook pasta shells following package instructions.
3. Stir one-half of pasta sauce into sausage; cook and stir 2–3 minutes or until thoroughly heated. Chop parsley. Remove pan from heat and stir in parsley.
4. Drain shells; spoon sausage mixture into each shell and arrange in baking dish. Pour remaining pasta sauce over shells; sprinkle with cheese. Cover dish with foil; bake 10 minutes or until cheese melts, sauce bubbles around edges, and filling is 160°F. Serve.

Ingredients

• 1 medium tomato
• 1 small red bell pepper
• ½ English cucumber
• 1 lemon, for juice
• ¼ cup lite red wine/olive oil vinaigrette
• 1 bag spring mix salad blend (5–7 oz)
• 2 tablespoons raisins

Prep

• Cut tomato, bell pepper, and one-half of the cucumber into bite-size pieces.

Steps

1. Chop tomato (1 cup), bell pepper (½ cup), and cucumber (¾ cup) into bite-size pieces; squeeze lemon for juice (2 tablespoons).
2. Whisk lemon juice and vinaigrette in small bowl until blended. Add to large bowl: tomato, bell pepper, cucumber, salad blend, raisins, and dressing; toss to coat. Serve.