Sweet Sara Baked Ziti

Ingredients

1 lb ziti

2.5 cups of Classico tomato sauce

1 cup frozen spinach, thawed and drained

1 lb fresh mozzarella, half cut into 1/2'' cubes & half thinly sliced

3/4 cup fresh grated parmesan, divided

1/4 teaspoon red pepper flakes

Directions

Preheat oven to 400 degrees.

Fill a large pot with water and a splash of EVOO and bring to a boil. Cook ziti approximately 1-2 minutes less than package directions. Drain.

In a large bowl combine the sauce, spinach, mozzarella cubes, half the parmesan and red pepper flakes. Once thoroughly combined then add the drained pasta.

Prepare a 9'' by 13'' baking dish (spray it with canola oil spray). Add the pasta mixture to the dish and cover with the slices of mozzarella and the rest of the parmesan. Bake for 30 minutes. If it's not browned enough then put the oven on broil for an additional 5 minutes...but watch it so it doesn't burn.

Salmon over Spaghetti with Lemon & Basil

Ingredients

1/2 lb whole wheat spaghetti

1 garlic clove, minced

2 tablespoons EVOO, plus 2 more

S&P

3 salmon fillets

1/4 cup fresh basil, finely chopped

2 tablespoons capers, drained

1 lemon, zested and juiced

1 1/2 cups baby spinach

Directions

Cook the spaghetti according to package directions. With the whole wheat pastas I find adding one additional minute than the package says makes it perfect. Drain and transfer to a large mixing bowl. Add the garlic, 2 tablespoons of EVOO, S&P. Toss until it is well combined.

When there is 6 minutes left on the spaghetti put a large skillet over medium high heat for a minute. Salt and pepper the salmon and add to the skillet. Cook for 2 1/2 minutes on each side.

To the pasta add the basil, capers, lemon zest and juice. Stir until all is combined.

To serve make a bed of the baby spinach on each plate. Then place spaghetti on top. And on top of that goes the salmon fillet.

Stuffed Pork Chops with Sun Dried Tomato Spinach Pasta

Ingredients

2 tablespoons EVOO

2 garlic cloves, minced

8 sun dried tomatoes, diced

1 10 oz bag of frozen spinach, thawed

1/2 teaspoon fresh ground pepper

1/4 teaspoon dried thyme

1/4 cup crumbled goat cheese

1/3 cup light cream cheese

3 (about 3/4'' thick) pork chops

1 1/2 cups chicken stock

1/2 lemon zested

1 lemon juiced

2 teaspoons dijon mustard

12 oz rigatoni regati

Directions

First, put the spinach in a bunch of paper towels and squeeze out all the water.

Heat 1 tablespoon EVOO in a pan and add the garlic - cook for 1 minute. Add the sun dried tomatoes, spinach, pepper and thyme. Cook for another two minutes. Transfer to a mixing bowl and add the cheeses. Stir to combine completely...it takes a little elbow grease.

Take a pearing knife and slice a pocket into each of the pork chops - careful not to slice through. Take the spinach mixture and stuff each chop. Don't over stuff, make sure that the pork chop closes over the mixture. Reserve the remainder of the spinach/sun dried tomato mixture for the pasta. Season the outside of the chops with S&P.

In a large measuring cup (2 cup volume) whisk the chicken stock, lemon zest, lemon juice and dijon mustard. Set aside.

Heat the other tablespoon of EVOO in a large skillet over medium high heat. Cook the pork chops for 5 minutes on each side, covered. Set pork aside tented in foil.

Start pot of water to boil (with a slash of EVOO in it) for the pasta. Then cook the pasta according to the directions on the box.

Add the chicken stock mixture to the skillet and deglaze. Reduce for 10 minutes.

Plate the pork chops and drizzle some of the reduced chicken stock mixture over them.

Combine the pasta, remainder of the spinach mixture and the remainder of the chicken stock mixture in the pot you cooked the pasta. Once combined plate next to the pork chop.