Salmon and Spinach Stuffed Rolls

Ingredients

• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 2 ounces cream cheese, softened
• 1 clove garlic, crushed through a press
• Salt and pepper
• 6 sheets frozen phyllo dough, thawed
• 1/2 stick unsalted butter, melted
• 4 skinless salmon fillets (6 ounces each)

Directions

1. Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
2. Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
3. Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.

Baked Ziti

Ingredients

- 1 lb. pasta
- 1 chopped onion
- 1 lb ground meat of your choice
- 2 26 oz. jars spaghetti sauce
- 11 slices provolone cheese
- 12 oz. sour cream
- 6 oz. mozzarella cheese
- grated parmesan cheese for topping

Directions
1.  Brown meat and onion in deep pan.  Add sauce.
     Simmer for 15 minutes.
2.  Cook pasta, but not all the way.
3.  If baking immediately, preheat oven to 350.
4.  Spray 13x9 baking dish.
5.  Layer ingredients as follows:
     - a little sauce
     - half the pasta
     - provolone cheese
     - sour cream
     - more sauce
     - rest of the pasta
     - mozzarella cheese
     - sauce
     - parmesan cheese
6.  Bake in 350 oven until bubbly and hot in middle.