Stuffed Pasta shells

Ingredients
1 pkg of large Shells
1 jar of Prego Tomato sauce (meet flavor)

Stuffing
1 24oz container of Cottage cheese small curd

1 container of ricotta cheese
2 or 3 beaten Eggs
2 cups of grated Swiss cheese
1 cup of grated Mozzarella cheese
1/2 cup of Parmesan cheese
1/3 cup of chopped Parsley
2 cloves of Garlic pressed
Salt and Pepper to taste

Cook the pasta shells according to directions on the box.
Mix all stuffing ingredients in a bowl, except 1 cup of swiss cheee.
Stuff the shells after they have cooled. place them in 11x9 pan.
Pour the spaghetti sauce evenly on the shells. Cover with remaining 1 cup of swiss cheese.
Bake at 400 for 40mn.

Eat with french bread or garlic bread.
Great with a salad.

Taco soup

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can black beans with liquid
  
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
• 1/3 cup chopped cilantro
  

Directions

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. For the picky kid, I blend the onions, the cubed tomatoes and the green chiles!
3. Cook on Low setting for 4 to 6 hours.

Sprinkle at the end the chopped cilantro.
Serve with sour cream, grated cheddar or Mexican cheese and some tortilla chips.