Leftover Chili Manicotti

3 c (give or take) leftover Chili
1 c (give or take) spaghetti sauce
8 manicotti shells
1 egg, beaten
1 c shredded cheese
1/4 c parmesan shredded
1 sm carton ricotta cheese

Combine chili and sauce
Boil manicotti according to directions.
Combine egg and cheeses.
Pour 1/2 of the chili mixture in a greases 9x13 pan.
Fill manicotti shells and place on top of mixture.
Pour rest of chili mixture on top of shells.
Bake 350 degrees for 40 minutes.

Ham Tortellini Alfredo

1pkg cheese tortellini
1/2 c. chopped onion
1/3 c. butter
1/2 c. frozen peas
1 c. fresh mushrooms, sliced
1c. cubed cooked ham
3/4 c. whipping cream
1/4 tsp. pepper
3 cloves garlic, minced
1 c. ricotta cheese
grated parmesan

Cook tortellini acc. to pkg. In skillet, saute onions in butter til tender. Add ham, peas, and mushrooms; cook til mushrooms are tender. Stir in cream, garlic, and pepper; heat through. Stir in ricotta cheese until melted. Drain tortellini and place in serving dish. Add the sauce and toss to coat. Sprinkle with parmesan.