greek pasta casserole and lamb quesadillas

My friend Heather commented on my last post asking about these two recipes.First up, Greek Pasta Casserole.  This recipe is an adaptation of an adaptation...I'm not even sure where the recipe originally came from at this point (it says adapted from Vegetarian Classics on the recipe, but that's all I know...I don't know who adapted it...and then I adapted it more...) 1/4 cup olive oil 4 garlic cloves, minced 1 pound small pasta shells (I use whatever random pasta we have around and it works just fine) 1 (15oz) can diced tomatoes with their juice 1 (7oz) jar roasted red peppers, drained and diced (I never have these, but I buy sun-dried tomatoes in bulk at Costco, so I use those instead) 1/4 cup pitted and roughly chopped Kalamata olives 2 tbsp red wine 1/4 tsp crushed red pepper flakes (I'm a wimp, I leave these out and use Cayenne pepper, less spicy) 1 1/2 tsp diced oregano 1 cup crumbled feta (I just put enough in until it looks like can never have too much cheese!) Boil water and cook pasta very al dente. While pasta is cooking, heat oil in a small saucepan over medium heat.  Add garlic and cook 30 seconds.  Remove the pan from the heat and set aside. When pasta is cooked, drain and place back in the pot.  Pour a little oil on it and add the garlic.  Toss well. Preheat oven to 375. Mix all remaining ingredients with pasta.  Place in a shallow baking dish (13x9 works well).  Cover with foil. Bake, covered, for 25 minutes or until hot and bubbly.  Remove foil and bake another 5 minutes to lightly brown the top of the casserole. I like this dish because it provides a lot of leftovers.  I try and cook it the night before I have to go to work so I have lunches. Next, Lamb Quesadillas! This recipe came from Cooking Light's Super Fast Suppers Cookbook.  I usually don't make these with lamb because it calls for ground lamb and I've only seen it in the store once.  I use ground beef or turkey depending on what we have in the freezer. 1 lb lean ground lamb 1 tsp dried Italian seasoning 1/4 tsp pepper 2 cups fresh baby spinach 8 flour tortillas 1/2 cup roasted garlic and onion pasta sauce (I usually use plain tomato sauce and add garlic if I feel ambitious) 1 (7oz) bottle roasted red peppers, drained and chopped 1/2 cup thinly sliced onion 1 cup shredded mozzarella cheese (Note: I usually use a fresh red pepper, slice it thinly, and cook it with the onions) Preheat oven to 500 degrees. In a large non-stick skillet, cook lamb with Italian seasoning, and pepper over medium-high heat.  Cook for 3 minutes stirring until meat crumbles; drain. Return lamb to pan and add spinach; cook, stirring frequently, 2 minutes until spinach wilts. Place 4 tortillas on a baking sheet coated with cooking spray, bake at 500 degrees for 2 minutes or until lightly browned (I've discovered that the tortillas brown better if you just spray one side of the actual tortilla with cooking spray). Spread 2 tbsp pasta sauce over each tortilla.  Top evenly with lamb mixture, pepper, onion, and cheese.  Top with remaining 4 tortillas. Coat each quesadilla with cooking spray, bake for 5 minutes or until cheese melts and tortillas are crisp. Enjoy!