I thought I would include a recipe that I recently tried.  This is actually from a heart-healthy cookbook, and it can be a meatless meal (can anyone say budget?).  I think it’s great, too, for leftovers or freezing.

Italian Macaroni and Cheese

(To make this dish more heart-healthy, replace the mozzarella with reduced fat mozzarella and the pepperoni with turkey pepperoni.  You can even use low-fat spaghetti sauce.)

12 ounces large shell pasta

2 cups shredded mozzarella cheese

1 jar garden vegetable spaghetti sauce (26 ounces)

1 small can sliced black olives, drained (optional)

4 ounces of pepperoni (optional)

Preheat oven to 350 degrees.  Lightly coat a 13″x9″ baking dish with nonstick spray.  Cook the pasta according to package directions, but make sure it’s al dente.  Drain.  In a large bowl, combine the macaroni, cheese, spaghetti sauce, olives, and pepperoni.  Stir lightly to mix.  Transfer to the prepared baking dish.  Bake for 25 minutes or until bubbly.  Remove from oven and let stand for 10 minutes before serving.

My whole family enjoyed this dish!