Preheat oven to 350°. In a small skillet brown sausage, breaking it up into small pieces as you go. Cook pasta in a large pot for 7 minutes. Drain and rinse with cold water. While pasta cooks, mix ricotta, Parmesan, garlic, oregano, basil, spinach and onion. Add salt and pepper to taste. Spread a thin layer of tomato sauce over the bottom of an 8×8 baking dish. Cut a noodle in half and place a dollop of cheese filling in the middle. Roll tightly and place in pan. Repeat this process until dish is packed tight. Mix sausage with remaining sauce and spread evenly over pan. Bake, covered, 10 minutes. Remove foil, sprinkle with cheese and continue baking until sauce is bubbling and cheese is melted.

Melt butter in 9×13 pan. Combine remaining ingredients. Place dough on floured surface and knead lightly. Roll out to ½” thickness. Cut into 2 ½ – 3” circles. Place in pan and turn over once making sure they are coated in butter. Bake at 400°F until brown (15-20 minutes). Serve 4 biscuits tonight, save 4 for Day 6 and save remaining biscuits for Day 3.

Make green salad using 1 head lettuce, ½ cucumber, 1 carrot, ½ red bell pepper, green onions, and 1 stick celery. Set aside ½ for Day 4.