Provencal Pasta Shells

12 uncooked jumbo pasta shells
6 oz. can pitted black olives, drained
2 T. olive oil
1 t. fresh lemon juice
½ t. dried thyme leaves
1 ½ C. (6 oz.) shredded Gruyere or mozzarella cheese, divided
1/3 C. herb-seasoned bread crumbs
1 t. minced garlic
14 oz. spaghetti sauce

Cook pasta as per box, drain. Rinse w/ cold water; drain.
Meanwhile, combine olives, oil, lemon juice & thyme in food processor; puree. Transfer to small bowl; stir in 1 ¼ C. cheese, bread crumbs & garlic. Set aside.
Spread spaghetti sauce into 10x7 in. baking dish. Stuff each pasta shell w/ 2 T. olive mixture. Arrange stuffed shells over sauce. Sprinkle w/ remaining cheese. Cover w/ plastic wrap, turning back one corner to vent. Microwave on high 3-4 min. or until cheese is melted & sauce is hot. Serves 4.

Sweet & Sour Meatloaf

1 egg
5 T. ketchup, divided
2 T. Dijon mustard
½ C. dry bread crumbs
2 T. dry onion soup mix
¼ t. salt
¼ t. pepper
1 lb. ground beef
¼ C. sugar
2 T. brown sugar
2 T. cider vinegar

In a bowl, lightly beat egg. Add 2 T. ketchup, mustard, bread crumbs, soup mix, salt & pepper. Crumble beef over mixture & mix well. Shape into an oval loaf. Place in shallow 1 qt. microwave-safe dish & cover w/ waxed paper. Microwave on high 10-12 min. or until meat is no longer pink, rotating a half-turn once; drain. In a small bowl, combine the sugars, vinegar & remaining ketchup; drizzle over meat loaf. Cover & microwave an additional 2-4 min. Let stand 10 min. before slicing.