1 box large Shells
1 jar Spaghetti Sauce-large

Filling:
Ricotta Cheese-1 container, reduced fat OK
2 Eggs
Salt
Pepper
Garlic Powder
1 c shredded Mozzarella Cheese
1 c shredded Cheddar Cheese
1 lb Ground Beef
Parmesan Cheese

Boil the shells to firm consistency
Brown hamburger
Slightly cool and mix in ricotta cheese, eggs, seasonings, mozzarella and cheddar cheeses
Fill shells
Spread a layer of spaghetti sauce on bottom of baking dish. Arrange filled shells and pour rest of sauce on top. Top with Parmesan Cheese.

Bake at 350 degrees for 30-45 minutes.

1 – 2-1/2 lb. Pork Loin
2 twigs Rosemary
10 Sage Leaves
40 grapes (red or green or both)
1 t Salt
Fresh Black Pepper
½ c extra virgin Olive Oil
Glass of White Wine

Preheat oven to 400 degrees.

Finely cut the rosemary and sage, mix well with fresh black pepper and salt.

Rub the pork generously all over with this mixture, top with prosciutto and tie with string. Place in a baking dish drizzling the meat with a ½ c of Olive Oil. Place the meet in the pre-headed oven for 20 minutes.

While the meat is in the oven, cut the grapes in half and remove the seeds. Mix the grapes with a little olive oil, salt and pepper and let marinate for 20 minutes.

After 20 minutes, remove the pork and turn the heat down to 325 degrees.

Remove the pork loin and add the white wine and the grapes. Cook for 40 minutes, occasionally basting the pork with the juices.