Pepperoni Pizza Soup

Ingredients:
2 cans (14 1/2oz each) Italian stewed tomatoes, undrained
2 cans (14 1/2oz each) reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/2 cup sliced pepperoni, halved
1 1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 package (9oz) refrigerated cheese ravioli
1 cup Shredded mozzarella cheese
1 can (2.25oz) Sliced ripe olives


Instructions:
1.In a 4-qt. slow cooker, combine the first eight ingredients.
Cook, covered, on low 8-9 hours.
2. Stir in ravioli; cook, covered, on low 15-30 minutes or
until pasta is tender. Top servings with cheese and olives.


Label: Pepperoni Pizza Soup. Thaw soup and ravioli. Cook soup in crock pot for
8-9 hours on low. Stir in ravioli and cook for 15-30 minutes
until pasta is tender. Top servings with mozzarella cheese and
sliced ripe olives.

Enchilada Pasta Bake

Ingredients:

4 1/2 medium pasta shells (cooked and drained)
1 Pound ground turkey (or 2-3 chicken breast diced)
1 pkg taco seasoning (+ amount of water stated on packet)
1/2 can black beans drained
1 can chunky salsa
2 cups of shredded taco cheese
**red peppers, green onions diced if desired (and if you want to do more work)

Instructions:

1.  In skillet on medium-high heat cook meat until done, add taco seasoning & water, stir until well combined; cool.

2. Mix together pasta, salsa, beans, turkey and half of the cheese; pour into sprayed 9×13″ baking pan.  Sprinkle remaining cheese on top.

Label: Thaw and bake at 375 for 30 minutes or until heated through.