Ingredients:

• 8 ounces spaghetti, cooked and drained
• 4 eggs, slightly beaten
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1 1/2 cups pasta sauce
• 2 cups shredded mozzarella cheese ( about 8 ounces)

Preheat oven to 375 F. Grease 12 cups muffin pan; set aside
In large bowl, combine spaghetti, eggs, Parmesan cheese and pepper. Evenly press
into muffin cups to form a “crust.” Evenly top each cup with pasta sauce, then
mozzarella cheese.

Bake 15 minutes or until bubbling. Let stand 5 minutes before serving.

Makes 8 servings.
Prep time 20 minutes
Cook Time 15 minutes

Ingredients:

• 4 extra – large flour tortillas
• 1 package (3 1/2 ounces) soft cheese spread with herbs
• 1 bag (6ounces)fresh baby spinach
• 8 ounces thinly sliced salami or ham
• 8 ounces thinly sliced Havarti or Swiss cheese
• 1 jar (7 ounces) roasted red bell peppers, drained and sliced into thin strips

For each tortilla, spread 2 to 3 tablespoons cheese spread almost to edge. Layer
evenly with 1/4 of spinach, salami and Havarti cheese. Place bell pepper strips
down center. Tightly roll up; cut off and discard rounded ends. Repeat with
remaining tortillas and filling ingredients.

Cut tortilla rolls into 1 1/2 inch slices; secure with toothpicks. Refrigerate until ready
to serve. To serve, remove and discard toothpicks; stack two or tree slices on
serving plate.

makes 18 servings