2 of 114 Photo: Levi Brown
When entering into a vegetarian lifestyle or simply looking to go meatless a few nights out of the week, it is important to remember the value of protein to a well-balanced diet. Our vegetarian recipes are full of flavor and provide tasty meatless options without sacrificing the nutrients your body needs.In one of our favorite mushroom and pasta dishes, Pappardelle with Mushrooms, truffle oil is used to impart rich, earthy flavor and complement the savory porcini mushrooms. Leftover oil also serves as a great dressing for a small side salad to accompany the meal.
View Recipe: Pappardelle with Mushrooms
3 of 114 Photo: Courtesy of Oxmoor House
Beer-Brushed Tofu Skewers with Barley
If you don’t have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.
View Recipe: Beer-Brushed Tofu Skewers with Barley
4 of 114 Photo: Courtesy of Oxmoor House
Double Barley Posole
This hearty soup gets its name from the pearl barley used in the soup as well as the barley used to produce the beer that’s stirred in.
View Recipe: Double Barley Posole
5 of 114 Photo: Courtesy of Oxmoor House
Broccolini, Red Pepper, and Roasted Garlic Frittata
Frittatas lend themselves easily to vegetarian meals, allowing you to load in practically any veggies you like. Combining the eggs, cottage cheese, and roasted garlic in a food processor helps distribute the roasted garlic throughout the mixture for maximum favor. You can substitute broccoli rabe (for a pleasantly bitter bite) or broccoli florets (for a family-friendly take) in place of the Broccolini, if you like. Serve this colorful frittata with a simple green salad or oven-roasted potatoes.
View Recipe: Broccolini, Red Pepper, and Roasted Garlic Frittata
6 of 114 Photo: Jennifer Causey
Mushroom Bolognese over Spaghetti Squash
We swap traditional pasta for gluten-free spaghetti squash in this meatless main. Roasted until tender and scraped with a fork, the squash comes apart in noodle-like strands that hold the sauce well. Roast an extra squash, scrape out the flesh, and store in ziplock plastic bags for a quick side during the week. A blend of mushrooms—dried porcini and fresh cremini and button—mimic the texture of ground beef while adding plenty of savory depth. You could substitute 1/4 cup of the canned tomato liquid for a dry red wine to add even more body to the sauce.
View Recipe: Mushroom Bolognese over Spaghetti Squash
7 of 114 Photo: Marcus Nilsson
Supercrunch Tofu Tacos
Pickled daikon radishes and carrots plus a spicy Sriracha sauce set these Asian-inspired tacos apart. Pan-sautéed cashews lend meaty crunch to this vegetarian dish.
View Recipe: Supercrunch Tofu Tacos
8 of 114 Photo: Hector Manuel Sanchez; Styling: Mindi Shapiro Levine
Spinach and Feta Quiche with Sweet Potato Crust
The simple, scalloped shell made from thinly sliced rounds of sweet potatoes makes this version of a popular brunch (or supper) dish gluten-free. Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandolinemakes slicing quick and precise, but a sharp chef’s knife will work too. You can also slice the potatoes in the food processor using the slicing blade.
View Recipe: Spinach and Feta Quiche with Sweet Potato Crust
9 of 114 Photo: Johnny Miller
Penne with Herbs, Tomatoes, and Peas
Our Penne with Herbs, Tomatoes, and Peas is an ideal dish for entertaining or to serve to company, this pasta dish is full of only the freshest flavors of the season.
View Recipe: Penne with Herbs, Tomatoes, and Peas
10 of 114 Photo: Hector Manuel Sanchez
Eggs in Purgatory
We’re not entirely certain about the history of this classic recipe’s name, but perhaps it has something to do with the spicy kick of the sauce. Our version is a shakshuka-like dish in which fiery harissa paste and heady spices slowly infused a rich tomato sauce where eggs gently poach. Look for jars of harissa with the Middle Eastern foods in your supermarket; you can substitute a half to full teaspoon of crushed red pepper in a pinch. The cook time for the eggs depends on the specific heat of your slow cooker. We offer a range of 15 to 20 minutes, so start checking at 15 minutes (or a couple minutes earlier) to ensure the eggs get done to your liking. Serve with warm whole-wheat pita.
View Recipe: Eggs in Purgatory
11 of 114 Photo: José Picayo
Grilled Veggie and Hummus Wraps
Make the most of summer’s fresh vegetables and grilling by preparing these meatless wraps to take along on a picnic. Serve with a side of potato or pasta salad.
View Recipe: Grilled Veggie and Hummus Wraps
12 of 114 Photo: Jennifer Causey
Butternut-Cauliflower Coconut Curry
A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Serve with Cilantro-Chile Couscous.
View Recipe: Butternut-Cauliflower Coconut Curry
13 of 114 Photo: Randy Mayor
This perfect version of a classic Italian meatless dinner, Parmigiana, will quickly become a family favorite. Add a glass of vino for a Sicilian-style date night or a scoop of gelato for a kid-friendly Italian night.
View Recipe: Eggplant Parmesan
14 of 114 Photo: Hector Manuel Sanchez
White Bean & Vegetable Bowls with Frizzled Eggs
This easy bowl of brothy goodness is loaded with both veggies and umami depth—it’s comfort food you can feel good about. It’s also great for times when the food budget is tight, as it costs only about $11 for 4 servings.
View Recipe: White Bean & Vegetable Bowls with Frizzled Eggs
15 of 114 Photo: John Autry
16 of 114 Photo: Brian Woodcock
Lentil Shepherd’s Pie
The bulgur releases just enough starch to bind the lentil- and mushroom-packed filling together. The skin of the potato contains about half the total fiber; we love the rustic edge and earthiness it adds to our creamy tater topper. Even better—our plant-packed pie saves 282 calories, 20g sat fat, and 244mg sodium over traditional meat-based shepherd’s pie.
View Recipe: Lentil Shepherd’s Pie
17 of 114 Photo: John Autry
18 of 114 Photo: Jennifer Causey
Kale and Mushroom Quinoa with Romesco
You’ll have plenty of smoky romesco sauce—enough for a generous dollop on top. Meaty, no-prep mushrooms add richness and earthiness to gravies, sautés, and stir-fries.
View Recipe: Kale and Mushroom Quinoa with Romesco
19 of 114 Photo: Brian Woodcock
Gruyere-spiked Bechamel drapes over the noodles and squash to give this dish velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toasted pecans crown the top of this luscious lasagna.
View Recipe: Butternut-Kale Lasagna
20 of 114 Photo: Jennifer Causey
“Paella may sound like something fancy, but it is a humble dish, made from ingredients that are fresh and healthy,” says star chef José Andrés, whose restaurants in Washington, D.C., Las Vegas, and California helped spark America’s celebration of Spanish cuisine. The classic Spanish rice dish is a crowd-pleaser in his celebrated restaurants and at home. The heat for this paella starts high and reduced gradually, making the rice perfectly al dente and then crisping it at the bottom.
View Recipe: Vegetable Paella
21 of 114 Photo: Francesco Tonelli
Linguine with Spinach-Herb Pesto
Here is a lovely twist on beloved pesto for spring. Baby spinach takes the place of most of the basil to give the sauce an earthy flavor. The thick, emerald sauce beautifully coats the flat noodles and serves up big flavor in every forkful.
View Recipe: Linguine with Spinach-Herb Pesto
22 of 114 Photo: Jennifer Causey
Black-Eyed Pea Cakes
We’ve turned two Southern slides, black-eyed peas and greens, into a substantial vegetarian meal. You could also substitute black beans or Great Northern beans for the black-eyed peas. Form the cakes and make the salsa a couple of days ahead, and refrigerate; then simply sear the cakes and serve. Complete the meal with Sautéed Tomato and Onion Kale. Traditional Collard can take an hour or more to cook; hearty lacinato kale takes just 3 minutes. For some punch, add a dash of hot sauce or red wine vinegar.
View Recipe: Black-Eyed Pea Cakes
23 of 114 Photo: John Autry
Veggie and Tofu Stir-Fry
Our meatless stir-fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant, but are the results from your own wok.
View Recipe: Veggie and Tofu Stir-Fry
24 of 114 Photo: Iain Bagwell
Egg-Topped Quinoa Bowl
Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The hot sauce gives this simple dish a kick in the pants.
View Recipe: Egg-Topped Quinoa Bowl
25 of 114 Photo: Brian Woodcock
Fresh lasagna noodles offer silky texture without the work of making your own pasta. Here we cut the sheets into thick noodles. Sub pappardelle or fettuccine, if necessary.
View Recipe: Pasta Giardiniera
26 of 114 Photo: John Autry
27 of 114 Photo: Brian Woodcock
Fettuccine with Seared Tomatoes, Spinach, and Burrata
Don’t skimp on the oil: There’s a good bit here, but it creates a gorgeous tomato sauce that coats the noodles nicely. Burrata is rich, delicious fresh mozzarella cheese filled with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese producer) makes and sells it in the gourmet cheese section at many major supermarkets.
View Recipe: Fettuccine with Seared Tomatoes, Spinach, and Burrata
28 of 114 Photo: Marcus Nilsson
Korean Chilled Buckwheat Noodles with Chile Sauce
This dish is most popular in the summer but delicious year-round. Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture. Because of the noodles’ firm texture, the dish comes to the table with scissors, and you are to snip a few times and then mix everything together after enjoying the initial presentation.
View Recipe: Korean Chilled Buckwheat Noodles with Chile Sauce
29 of 114 Photo: Brian Woodcock
Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Store-bought tomato sauce offers convenience and is perked up with a little fresh basil, garlic, and ground red pepper.
View Recipe: Three-Cheese Lasagna
30 of 114 Photo: Brian Woodcock
31 of 114 Photo: Brian Woodcock
32 of 114 Photo: John Autry
Browned Butter Gnocchi with Broccoli and Nuts
Kids like the chewy gnocchi, sweet broccoli, and crunchy nuts. Look for shelf-stable packaged gnocchi with the dried pasta. To cut costs, swap in chopped almonds or pecans for pine nuts. Spinach, cauliflower florets, or green beans would also work nicely here. If you use spinach, simply stir it in when you add the cooked gnocchi to the skillet.
View Recipe: Browned Butter Gnocchi with Broccoli and Nuts
33 of 114 Photo: John Autry
34 of 114 Photo: John Autry
35 of 114 Photo: John Autry
36 of 114 Photo: John Autry and Randy Mayor
37 of 114 Photo: Levi Brown
38 of 114 Photo: John Autry
39 of 114 Photo: John Autry
40 of 114 Photo: John Autry
41 of 114 Photo: Levi Brown
Creamy Four-Cheese Macaroni
There’s something about the way plain old macaroni cooks to a soft, silky texture that enhances the creaminess of this dish. Each hollow noodle gets coated inside and out with luscious sauce. Although we rarely use processed cheese, here it’s the key to a super creamy texture that does not rely on heavy cream.
View Recipe: Creamy Four-Cheese Macaroni
42 of 114 Photo: John Autry
43 of 114 Photo: John Autry
44 of 114 Photo: John Autry
45 of 114 Photo: Caleb Chancey and Brian Woodcock
Red Lentil Dal with Carrot Salad and Coriander Flatbreads
This is basically an all-out assault on the bulk bins, as well as our modern take on the rice-and-beans dinner. Spices, dried lentils, and rice are cheap ingredients, especially when you buy in these small quantities. Chiles are also a thrifty flavor booster; you should be able to score the two here for a nickel. Your vegetable peeler will get you nice carrot ribbons.
View Recipe: Red Lentil Dal with Carrot Salad and Coriander Flatbreads
46 of 114 Photo: John Autry
47 of 114 Photo: Caleb Chancey and Brian Woodcock
Spinach and Onion Pizza
Purchase one pound of pizza dough and use most of it here; the rest becomes grilled flatbreads for other meatless dishes.
View Recipe: Spinach and Onion Pizza
48 of 114 Photo: John Autry
Mushroom Lentil Burgers
Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.
View Recipe: Mushroom Lentil Burgers
49 of 114 Photo: Mary Britton Senseney/Wonderful Machine
Black Bean Cakes
Here’s an entire meal, ready in less than 20 minutes. For firmer yolks, cook eggs for 5 minutes instead of 4.
View Recipe: Black Bean Cakes
50 of 114 Photo: Nigel Cox
Zucchini and Caramelized Onion Quiche
Silky caramelized onions, which you can cook on the weekend, flavor this beautifully simple dish. Use a mandoline to quickly turn zucchini into a pile of superthin slices.
View Recipe: Zucchini and Caramelized Onion Quiche
51 of 114 Photo: John Autry
52 of 114 Photo: John Autry
53 of 114 Photo: Nigel Cox
Pasta with Roasted Tomatoes and Garlic
Height-of-summer tomatoes burst with flavor and need little embellishment to create a spectacular dish. Churning the oil into boiling liquid emulsifies the mixture, yielding a creamy sauce that coats.
View Recipe: Pasta with Roasted Tomatoes and Garlic
54 of 114 Photo: John Autry and Randy Mayor
Grilled Vegetable and Fontina Pizza
This grilled veggie pizza is a gorgeous medley of red pepper, zucchini, mushrooms, red onion, and sweet basil. Also consider orange, yellow, or purple sweet peppers such as Merlot, Golden Treasures, or Canary Bell. With refrigerated fresh pizza dough and a few minutes on the grill, dinner is on the table in no time.
View Recipe: Grilled Vegetable and Fontina Pizza
55 of 114 Photo: John Autry
Summer Veggie Rice Bowl
Fresh tomatoes, zucchini, basil, and toasted pine nuts bring this rice salad to life. Serve it with 1 pound roasted fresh green beans.
View Recipe: Summer Veggie Rice Bowl
56 of 114 Photo: Francesco Tonelli
Tarts are a spectacular treat, but also a creamy, cheesy calorie and sat-fat bomb. Ours is meat-free and cream-free, making it delightfully light, but olives add satisfying richness.
View Recipe: Tomato Tart
57 of 114 Photo: John Autry and Randy Mayor
58 of 114 Photo: Romulo Yanes
59 of 114 Photo: John Autry
60 of 114 Photo: Randy Mayor
61 of 114 Photo: John Autry
Three-Cheese White Pizza with Spinach
Fresh garlic slices are baked atop this creamy pizza. The spinach is kept fresh by adding it to the pizza toward the end of cooking. The higher quality the ricotta cheese, the creamier and more delicious the pizza; we prefer Calabro brand.
View Recipe: Three-Cheese White Pizza with Spinach
62 of 114 Photo: John Autry
63 of 114 Photo: Oxmoor House
64 of 114 Photo: John Autry
Vegetable and Rice Burritos with Quesadilla Cheese
Most grocery stores have a refrigerated section of Mexican cheeses; look for quesadilla cheese there. Use the more commonly found crumbly queso fresco if quesadilla cheese is not available, or opt for melty Monterey Jack. Warming tortillas prior to adding your filling will help keep the tortillas from tearing or cracking during the rolling process—a must-do step for perfect burritos.
View Recipe: Vegetable and Rice Burritos with Quesadilla Cheese
65 of 114 Photo: José Picayo
Hummus “Cheesesteak” Hoagies
Made with yellow onion, red bell pepper, poblano chile, and provolone cheese, these vegetarian sandwiches are very hearty and fillling.
View Recipe: Hummus “Cheesesteak” Hoagies
66 of 114 Photo: John Autry
This vegetarian eggplant entree features thin slices of eggplant filled with a herbed cheese mixture, tomato sauce, and a cheesey topping.
View Recipe: Eggplant Involtini
67 of 114 Photo: Randy Mayor
For a light supper and an unforgettable taste of the season, try this stunning galette that pairs baby artichokes with peppery radishes.
View Recipe: Artichoke Galette
68 of 114 Photo: José Picayo
This pasta dish is ready in just 18 minutes. The recipe starts with refrigerated fresh pasta, which cooks in about two minutes. The texture is deliciously different: more delicate, with a slightly springy bounce.
View Recipe: Ricotta-Spinach Pasta
69 of 114 Photo: Randy Mayor
70 of 114 Photo: José Picayo
Radishes are an excellent vegetable to slice for salads or use as a stuffing, as seen here in our delicious pita recipe. Serve this easy-to-make sandwich with another spring favorite: steamed sugar snap peas.
View Recipe: Hummus-Stuffed Pitas
71 of 114 Photo: John Autry
72 of 114 Photo: John Autry
Mushroom and Root Vegetable Potpie
To make these pot pies ahead, prepare according to the recipe instructions, but wait to bake until you are ready to eat. If you freeze these, allow them to thaw before you pop them in the oven.
View Recipe: Mushroom and Root Vegetable Potpie
73 of 114 Photo: John Autry
74 of 114 Photo: John Autry
Vegetable “Meat” Loaf
Vegetarians and carnivores alike will love this ingenious twist on meat loaf. The meaty-flavored, umami-rich recipe received our Test Kitchen’s highest rating. Ordinarily you wouldn’t pack a meat loaf into the pan, but since we’re using a vegetable mixture, you will to make sure it holds together.
View Recipe: Vegetable “Meat” Loaf
75 of 114 Photo: John Autry
76 of 114 Photo: John Autry and Randy Mayor
Tofu Steaks with Shiitakes and Veggies
This quick vegetarian entrée is full of flavor and rich vegetables. Piercing the tofu with a fork allows the tofu to absorb the sesame oil and soy sauce, making it more flavorful.
View Recipe: Tofu Steaks with Shiitakes and Veggies
77 of 114 Photo: John Autry
78 of 114 Photo: John Autry
Baked Mac and Cheese
This baked macaroni and cheese casserole contains three different types of cheeses and a topping of crisp breadcrumbs. This dish has plenty of protein for a meat-free main dish.
View Recipe: Baked Mac and Cheese
79 of 114 Photo: John Autry
Mexican Stuffed Poblanos
This vegetarian dish is so hearty, it will even satisfy an avid meat-eater. Poblano chiles are stuffed with beans and veggies and smothered with cheese for a Mexican dish you will adore.
View Recipe: Mexican Stuffed Poblanos
80 of 114 Photo: Oxmoor House
81 of 114 Photo: John Autry
82 of 114 Photo: John Autry
Tempeh Greek Salad Wraps
These wraps are full of delicious fresh flavor. Summertime, or anytime, this will be your new go-to. Serve with pita chips.
View Recipe: Tempeh Greek Salad Wraps
83 of 114 Photo: John Autry
Roasted Asparagus and Tomato Penne Salad with Goat Cheese
Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence, and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad.
View Recipe: Roasted Asparagus and Tomato Penne Salad with Goat Cheese
84 of 114 Photo: John Autry
85 of 114 Photo: John Autry
Paella with Soy Chorizo and Edamame
Paella is a rice dish that hails from the Valencia region on the east coast of Spain. If Valencia rice is not available, use Arborio rice, but be sure not to stir the dish too much because paella is not meant to be creamy like a risotto.
View Recipe: Paella with Soy Chorizo and Edamame
86 of 114 Photo: John Autry
Lemongrass Tofu Banh Mi
The bread and Vietnamese filling—carrot and radish, cilantro, mayonnaise, and cucumber—are traditional in this vegetarian take on the classic. Prepare mayonnaise mixture and toast bread while the tofu and vegetable mixture marinate.
View Recipe: Lemongrass Tofu Banh Mi
87 of 114 Photo: John Autry
Artichoke and Goat Cheese Strata
To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.
View Recipe: Artichoke and Goat Cheese Strata
88 of 114 Photo: Randy Mayor
89 of 114 Photo: John Autry
90 of 114 Photo: John Autry
91 of 114 Photo: Becky Luigart-Stayner
Grilled Tofu with Ratatouille Vegetables
This attractive barbecue dish combines the vegetables of the famous Provençal stew with meaty grilled tofu. If you don’t care to use the wine, use an additional 1/2 cup of vegetable broth.
View Recipe: Grilled Tofu with Ratatouille Vegetables
92 of 114 Photo: Randy Mayor
93 of 114 Photo: Becky Luigart-Stayner
Bajane is a Provençal term for the midday meal. Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa.
View Recipe: Chickpea Bajane
94 of 114 Photo: Gentl and Hyers
95 of 114 Photo: Randy Mayor
96 of 114 Photo: Becky Luigart-Stayner
Lentil-Barley Burgers with Fiery Fruit Salsa
Use leftover cooked pearl barley with lentils, veggies, and seasoning for a hearty main-dish burger, sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest.
View Recipe: Lentil-Barley Burgers with Fiery Fruit Salsa
97 of 114 Photo: Becky Luigart-Stayner
98 of 114 Photo: Becky Luigart-Stayner
Potato, Turnip, and Spinach Baeckeoffe
Translated from the Germanic Alsatian dialect, baeckeoffe means “baker’s oven,” as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.
View Recipe: Potato, Turnip, and Spinach Baeckeoffe
99 of 114 Photo: Becky Luigart-Stayner
100 of 114 Photo: Randy Mayor
Corn and Chile Quesadillas
Corn, shiitakes, and aged cheese bring meaty umami flavor to this dish. If you can’t find fresh Anaheim chiles, substitute about 1/4 cup chopped canned green chiles.
View Recipe: Corn and Chile Quesadillas
101 of 114 Photo: Randy Mayor
Korean-Inspired Sautéed Tofu
Draining and pressing the tofu yields a crisp crust when pan-fried; it also helps the tofu absorb more flavor from the zesty pan sauce.
View Recipe: Korean-Inspired Sautéed Tofu
102 of 114 Photo: Randy Mayor
103 of 114 Photo: Lee Harrelson
Goat Cheese Tamales with Olives and Raisins
A couple of these meatless, sweet-savory tamales make a nice entrée with a salad or black beans. To make these tamales vegetarian, prepare the Basic Masa Dough with vegetable shortening instead of lard.
View Recipe: Goat Cheese Tamales with Olives and Raisins
104 of 114 Photo: John Autry
105 of 114 Photo: John Autry
Rice Noodle Salad
Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine.
View Recipe: Rice Noodle Salad
106 of 114 Photo: John Autry
Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette
Haricots verts are thin, tender green beans. If you can’t find them, use trimmed regular green beans, but add them to the pasta after 8 minutes of cooking since they’ll take longer to cook. You can make the salad ahead, but dress it just before serving so the beans don’t turn drab.
View Recipe: Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette
107 of 114 Photo: John Autry
108 of 114 Photo: John Autry
109 of 114 Photo: John Autry
110 of 114 Photo: John Autry
111 of 114 Photo: Brian Woodcock
112 of 114 Photo: Becky Luigart-Stayner
113 of 114 Photo: John Autry
114 of 114
Four-Cheese Stuffed Shells with Smoky Marinara
This dish goes straight from the freezer to oven – no thawing required. The fire-roasted tomatoes in the marinara sauce give the dish a subtle smoky flavor. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner’s on.
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