This is a vegetarian casserole that can be made with all the vegetables you may have sitting around in your fridge and freezer.
It’s delicious, nutritious, and it will put those veggies to good use before they go bad!
The best thing about this recipe is that it’s flexible. Substitutions are welcomed here, and it’s not too gooey and cheesy.
Try this out with the leftovers in your fridge and be amazed at how wonderful veggies can be!
This healthy spin on the traditional mac and cheese includes tofu and artichoke hearts!
Kids will gobble this up (and hopefully not give any notice to the sneaky veggies!) making it a great choice for a family meal!
Since this recipe calls for tofu, you can use less cheese and milk because tofu is naturally a very creamy substitute.
The crispy coating makes this a delicious choice for dinner.
The title is “grown up” because this recipe doesn’t use canned soup or frozen peas! Instead, it uses dry white wine, capers, sour cream, kale, and Italian parsley!
Don’t get me wrong; I love mom’s tuna noodle casserole, but this is that same homey taste with less salt, less preservatives, and just a touch of “grown-up.” Is that an ingredient? It feels like one.
Thanks, Mom! Let’s make this from now on.
Complete with a homemade red pepper sauce and spicy Italian sausage, this recipe will make anyone do a double take…and go back for seconds!
The smell from this bake must have been mouth-watering! I can’t imagine waiting the extra 10 minutes for the cheese to melt.
I would just be staring into the oven, willing it to cook faster.
Another family favorite to add to that ever-growing list! Soon enough, I won’t run out of things to make for dinner!
This dish takes a bit more preparation since you need to cook the squash ahead of time, but it just looks so delicious. I think the extra effort is worth every minute!
I LOVE ricotta cheese, and the creamy taste of butternut squash is the perfect compliment!
With the addition of basil leaves, fresh sage, and of course, the cheese, this meal really sounds divine.
I could eat this for lunch everyday and never regret a single bite!
This recipe calls for casarecce pasta (a curled noodle to hold all of that delicious sauce!) and panko, so you know your taste buds are about to get the ride of their life.
In addition to the fun noodles, this recipe uses an entire package of spinach, as well as grated Parmigiano-Reggiano cheese.
The black pepper will give it a good kick, and the grated lemon rind will give it a tang!
Try out these cute pasta bakes for yourself! With enough variety to clear out your fridge every week, there’s no end to the delicious array of choices!