Italian Pasta Salad

** Recipe from The Sisters Cafe **

* 1/2 -1 package of bowtie pasta
* broccoli florets--bite size pieces
* sliced pepperoni (cut in half)
* sliced olives
* mozzerella cheese-cubed (or just slice up cheese sticks)
* cherry tomatoes (not pictured)
* favorite Italian dressing

Boil the pasta in water according to the package directions. For the last minute of cooking add the broccoli florets. Drain and rinse with cold water to stop cooking. Add to a bowl with the pepperoni, olives, cheese and tomatoes. Toss with your favorite dressing. Remember that the pasta will soak in some of the dressing so put in a little more than you think. (Or add some right before serving, so it is not too dry.) Chill and enjoy!

Chicken & Spinach Stuffed Shells

**Recipe from The Sisters Cafe **

* 44 uncooked jumbo pasta shells (about 1 1/2 - 12-oz boxes)
* 2 c. chopped cooked chicken
* 2 c. fresh chopped spinach
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (15 oz.) container ricotta cheese
* 2 (8 oz.) packages cream cheese, softened
* 1 (5 oz.) package shredded Parmesan cheese (about 1 2/3 c.)
* 1 large egg, lightly beaten
* 1 Tbl. dried parsley flakes
* 1 tsp. Italian seasoning
* 1/2 tsp. salt
* 1/2 tsp. pepper
* 2 c. shredded mozzarella cheese, divided
* 1 (26 oz.) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir often so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 - 13x9x2" baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 c. mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 min. Uncover, sprinkle with remaining 1 c. mozzarella. Bake for 5 - 10 min. longer.