Kristin's Italian Sausage and Shells

So this dish is two recipes mixed together plus a few of my own ideas. Amazingly, it turned out fabulous and is now one of Joe's favorites! The zucchini makes it really good, so don't be tempted to skip it.

1 lb. hot Italian sausage (the kind that is packaged like ground beef, not the sausage links)
26 oz. jar Ragu Roasted Garlic pasta sauce
about 7 oz. shell pasta, medium size
1 medium zucchini, sliced, then halved
1 1/2 c. shredded cheddar cheese
1 sm. can tomato sauce
1/3 c. water
3/4 c. onion, chopped

Cook pasta according to package directions. Meanwhile, brown sausage and onion. Drain. Add pasta sauce, tomato sauce, water (rinse out Ragu jar with the 1/3 c. water and add), zucchini, 1 c. cheese, and cooked pasta to sausage. Stir well.
Spray 2 1/2 qt. casserole with cooking spray. Spoon pasta/sauce mixture into casserole. Bake, covered, at 375 for 25-30 minutes. Sprinkle 1/2 c. cheese on top, and bake 3 more minutes, uncovered.
Yummy!

Pasta Noodle Skillet

½ lb. uncooked pasta
2/3 c. Kikkoman Sweet & Sour Sauce
1 T. packed brown sugar
2 T. apple juice
1 lb. lower fat, mild Italian sausage, cut diagonally in ½-inch slices
1 small red bell pepper, cut in 1-inch pieces
1 small green bell pepper, cut in 1-inch pieces
1 large clove garlic, minced (I use garlic powder)

Cook pasta according to package directions; drain and keep warm. Meanwhile, blend sweet and sour sauce, brown sugar and apple juice; set aside. Cook sausage in hot, large skillet over medium heat, 12 minutes, or until no longer pink in center and juices run clear, turning pieces over occasionally. (If using fully cooked sausage, simply heat through or lightly brown until hot.) Remove sausage. Add peppers and garlic to same skillet; cook and stir about 2 minutes, or until peppers are tender, yet crisp. Stir in sausage, pasta, and sweet & sour sauce mixture and cook just until ingredients are coated with sauce and heated through.

Rainbow Salad

Green salad with vegetables placed in strips over a bed of lettuce.

I used green onions, tomatoes, carrots, pepperjack cheese, olives, black beans, corn, and croutons.