Stuffed Shells and Potatos

Kind of a random mixture of food, but both are sort of Italian based.

STUFFED SHELLS
2 tomatoes
1 can tomato paste (8-12 oz)
2 c water or broth (chicken or vegetable)
3 T Italian seasonings
2 t garlic powder
2 t chives
12 jumbo shells
1 egg
1 white onion
1 c mushrooms (optional, we just added these because we love mushrooms)
1 1/2 - 2 c ricotta cheese
1 T sour cream (optional)
1 c parmesan cheese (I didn't use any because we ran out, oops)
1/2 - 1 c mozzerella cheese (I used smoked mozzerella)salt and pepper to taste

Boil the tomatoes until the skin comes off easily. Chop them, then put in a pot with the water/broth and tomato paste. Feel free to add more or less of the water/broth if you want the sauce to be thicker or thinner.
Chop a little over half of the onion and add to the sauce. Add 2 T of Italian seasoning and the garlic powder. Let simmer.
Cook the shells to al dente.
Set oven to 375 degrees F.
Mix all the cheeses (except 1/2 a cup of the parmesan cheese), sour cream, egg, chives, and 1 T of the Italian seasonings. Add about a quarter of the onion, finely diced. Add the mushrooms, finely diced as well and mix.Stuff the shells with the cheese mixture, placing them in a greased casserole dish. Pour the sauce generously over the stuffed shells.Cover with aluminium foil and put in oven for 25-30 minutes. Take foil off and sprinkle the last 1/2 c of parmesan cheese over the top, then pop back in the oven for about 5-10 minutes.

POTATOES
5-6 red potatoes
2 T olive oil
salt and pepper to taste
1 T Italian seasonings
1/2 small white onion
1-2 T chopped garlic

Chop the potatoes, then boil them until soft in water.
In a skillet, add all the ingredients including the potatoes over medium-high heat. Stir to coat and mix everything evenly.Let cook until the potatoes are slighly crispy and the onions are transparent. Don't stir it too much otherwise the potatoes will get mushed.

And that's it!