SHRIMP SCAMPI

3 to 4 garlic cloves, minced

¼ cup butter, cubed

¼ cup olive oil

1 pound uncooked medium shrimp, peeled and deveined

¼ cup lemon juice

½ tsp. pepper

¼ tsp. dried oregano

½ cup grated parmesan cheese

¼ cup dry bread crumbs

¼ cup minced fresh parsley

Hot cooked angel hair pasta

In a 10 inch ovenproof skillet, sauté garlic in butter and oil until tender.  Stir in the shrimp, lemon juice, pepper, and oregano; cook and stir for 2 to 3 minutes or until shrimp turn pink.  Sprinkle with parmesan cheese, bread crumbs and parsley.  Broil 6 inches from the heat for 2 to 3 minutes or until topping is golden brown.  Serve over pasta.  Yield: 4 servings

BAKED STUFFED PASTA SHELLS

12 oz. jumbo pasta shells
2 cups mozzarella cheese, shredded (reserve 3/4 cup to top)
1 cup Parmesan cheese, grated
2 lbs. ricotta cheese
4 large eggs, lightly beaten
1 tsp. black pepper
1 tsp. garlic salt
1 tbsp. dried parsley
24 oz. spaghetti sauce

Bring water to a boil and cook shells according to package directions. Meanwhile, in a bowl combine the rest of the ingredients except the spaghetti sauce. Preheat oven to 375*. Place a thin layer of spaghetti sauce onto the bottom of a 13 X 9 baking dish.  Drain and cool shells with cool water.  Spoon cheese mixture into each pasta shell and place open side up in a single layer in prepared pan.  Pour the rest of the sauce over the stuffed shells.  Loosely cover with foil and back for 40 minutes.  Remove foil and sprinkle the remaining 3/4 cup mozzerella cheese on top.  Bake 5 more minutes.