Ingredients

• 1 pound penne pasta
• Olive oil
• 1 pound Italian sausage or ground beef or turkey
• 1 large onion, chopped
• 3-4 garlic cloves, chopped
• 1 Tbsp Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1 large jar of marinara sauce (or make your own like me!!!)
• 1/2 pound of mozzarella cheese, grated
• 1 heaping cup of ricotta cheese
• 1 cup grated parmesan or pecorino cheese

Directions

1.  Bring a large pot of water to a strong boil. Add about a tablespoon of salt. Add the pasta and boil, uncovered, until the pasta is al dente. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
2. Pour a tablespoon or so of olive oil into a large sauté pan on medium-high to heat. When the oil is hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Add a dash of salt and pepper as well as 1 clove of minced garlic.
3. When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent, about 4-5 minutes. Add the remaining garlic, Italian seasoning (and basil if desired) and red pepper flakes.  Cook for about 1 minute, then add the tomato sauce and stir well. Bring to a slow simmer.
4. Preheat the oven to 350°F. Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan. Add the pasta. Cover pasta generously with sauce and then mix ingredients well together.
5. In a large bowl mix all three cheeses together. Cover the pasta with cheese mixture and bake in the oven until the top is nicely browned, about 20 minutes.

Ingredients

• 1 lb of very fresh fish fillets (preferably halibut)
• 1 lemon
• Salt and pepper
• Olive oil
• 1 dozen corn tortillas (3 tortillas per person)
• Vegetable oil or butter
• Salsa (I like to make a mango salsa with this dish!)
• 1 ripe Avocado
• Cabbage
• Cider vinegar
• Salt

Directions

1. Prepare the salsa. Either use store bought or make your own.
2. Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3. Heat the tortillas.
4. Cook the fish. Soak the fish fillets in cold water and juice of 1 lemon for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5. Time to assemble your taco!!! Make it the way you LOVE it!!!