Veggie Pasta Bake with Italian Sausage

1 lb italian sausage (I use turkey(
1 lb box of Ziti
1 jar pasta sauce
1 28 oz can of diced tomatoes with basil
4 oz cream cheese
1 small onion diced
3 garlic cloves minced
1 red pepper diced
1 container of mushrooms chopped
1 bunch of asparagus tops
1 container fresh spinach
S&P
1 c shredded mozzerella cheese

Brown the sausage, onion and garlic with S&P. Boil the pasta for 8 minutes. Chop the pepper, mushrooms and asparagus tops. Put in a LARGE mixing bowl. Add the pasta sauce and diced tomatoes to a pot and heat thru. Then add cream cheese and sausage and onion mix. Heat until the cream cheese blends. Drain the pasta and rinse with cold water. Add the pasta to the bowl with veggies. Add spinach. Mix with your hands until combined. Add the pasta to 2 9X13 baking pans and top with the sauce and sausage mixture. Top with shredded cheese and bake for 30 min on 350.

** This makes a LARGE portion of pasta. You can cut in half and use half a box of pasta. **

Sweet & Spicy Meatballs with Buscuit Crust

1 pkg frozen meatballs (I use Turkey)
1 jar Heinz Chili Sauce
1 8oz jar grape jelly
1 small onion - finely diced
1 clove garlic - minced
1 oz water

Add meatballs, onion, garlic, Chili Sauce, and grape jelly to a oven proof pan. Bake at 350 for 30 minutes.

While the meatballs are baking make buscuit topping:

2 cups of Bisquick
1/2 c club soda
1/3 c sour cream
2 tbsp melted butter

Mix bisquick, club soda and sour cream. Spoon on top of meatball mixture and drizzle with melted butter. Bake for 15 minutes. Turn the oven to broil and broil a couple minutes until the top of the buscuit mix is browned.

Enjoy!!