Creamy Spinach Sausage Pasta

submitted by Leigh

3 cups uncooked rigatoni or large tube pasta

1 lb bulk Italian sausage

1 cup finely chopped onion

1 can (14.5 oz) Italian diced tomatoes, undrained

1 pkg (10 oz) frozen creamed spinach, thawed

1 pkg (8 oz) cream cheese, softened

2 cups (8oz) shredded mozzarella cheese, divided

Cook pasta according to package directions. Meanwhile, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, and 1 cup mozzarella cheese. Transfer to a greased 11 X 7 baking dish.

Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted

Tex Mex Pork Wraps

submitted by Kate

1 C. tomato paste
1 c. stewed drained tomatos
2 tsp mollasses
2 tsp worcheshire
3 tsp minced garlic
1/2 c. mild salsa
1/2 c. BBQ sauce
2 tsp beef stock base
chile powder, cumin, and pepper to taste
3 1/2 C. cooked shredded pork (I usually slow cook a pork loin and shred with a fork) 

Mix all ingredients together and store in ziploc bag. You can also add black beans and corn if you prefer. When ready to cook, let thaw for a day in the fridge, then simmer cook for about 20 min on the stove and serve inside warm tortillas with rice, grated cheese, and a little sour cream