These wholesome vegetarian casseroles make it easier to enjoy a filling, protein-rich meal without meat. You’ll find practical ideas with ingredients like beans, lentils, eggs, and cheese, so there’s something for different tastes and busy weeknights. Each recipe is comforting, simple to serve, and easy to add to your meal rotation.
Helpful Tips Before You Start
A few simple choices can help your meatless casseroles turn out hearty, protein-rich, and satisfying.
Choose Protein-Rich Ingredients
Beans, lentils, tofu, tempeh, eggs, and cottage cheese can add protein and make a casserole more filling. Check the recipe’s ingredient list to see which protein sources it uses.
Drain and Rinse Canned Beans
Rinsing canned beans removes excess salt and starch. Drain them well so they don’t add extra liquid to the casserole.
Cook Grains and Vegetables as Directed
Some recipes use cooked rice or pasta, while others call for uncooked grains. Follow the recipe’s instructions so the casserole has enough liquid and cooks evenly.
Let It Rest Before Serving
Resting the casserole for a few minutes after baking helps it set and makes serving easier. This is especially helpful for casseroles with beans, grains, or a creamy filling.
Three-Cheese Lentil and Spinach Lasagna Casserole
This lasagna casserole layers tender noodles with hearty lentils, spinach, and three cheeses for a filling meatless meal. It’s a practical choice for a weeknight dinner or a make-ahead meal to share.
Ricotta makes the filling creamy, while mozzarella melts into soft, stretchy layers and Parmesan adds a savory finish. The lentils bring a pleasantly hearty texture that pairs well with the bright tomato sauce.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 can (15 ounces) brown or green lentils, drained and rinsed
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried Italian seasoning
- 4 cups baby spinach
- 1 cup ricotta cheese
- 1 large egg
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until just tender. Drain them and lay them flat so they do not stick together.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds.
- Add the lentils, crushed tomatoes, and Italian seasoning to the skillet. Simmer for 5 minutes, stirring occasionally. Add the spinach and stir until wilted. Remove the skillet from the heat.
- In a mixing bowl, stir together the ricotta, egg, 1 cup of the mozzarella, ¼ cup of the Parmesan, salt, and black pepper.
- Spread a thin layer of the lentil and spinach mixture in the bottom of a 9-by-9-inch baking dish. Add a layer of noodles, trimming them to fit if needed. Spread half of the ricotta mixture over the noodles, then spoon over about a third of the remaining lentil mixture.
- Repeat with another layer of noodles, the rest of the ricotta mixture, and another portion of the lentil mixture. Finish with the last layer of noodles and the remaining lentil mixture. Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan over the top.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted and lightly browned around the edges. Let the casserole rest for 10 minutes before slicing.
Extra Tips
For neater slices, let the casserole rest before cutting so the layers can settle. If assembling it ahead, cover and refrigerate the unbaked dish, then bake until hot in the center, adding a little extra time as needed.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Mixing Bowl, 9-by-9-inch Baking Dish
Smoky Black Bean and Sweet Potato Enchilada Bake
This casserole layers tender sweet potato and hearty black beans with smoky enchilada sauce, tortillas, and melted cheese. It brings the cozy flavors of enchiladas to the table without the extra work of rolling each one.
Serve it for a weeknight dinner or a relaxed meat-free meal with friends. The sweet potato softens into the savory filling, while the tortillas make the bake hearty and the cheese gives it a golden top.
Serves 4 people.
Ingredients
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1½ cups red enchilada sauce
- 6 small corn tortillas, cut into quarters
- 1½ cups shredded Monterey Jack cheese
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Heat the oven to 400°F. Lightly oil a 9-inch square baking dish.
- Put the sweet potato cubes in a saucepan and cover them with water. Bring to a boil, then simmer for 6 to 8 minutes, until just tender when pierced with a fork. Drain well.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened. Stir in the cumin, smoked paprika, chili powder, and salt.
- Add the drained black beans, corn, cooked sweet potato, and 1 cup of enchilada sauce to the skillet. Stir gently until everything is coated, taking care not to mash the sweet potato.
- Spread a little of the remaining enchilada sauce over the bottom of the baking dish. Arrange half of the tortilla pieces in an even layer, then spoon over half of the bean and sweet potato mixture. Sprinkle with half of the cheese.
- Add the remaining tortilla pieces, followed by the rest of the filling and the remaining enchilada sauce. Finish with the rest of the cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and lightly browned and the edges are bubbling. Let the casserole rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
For a firmer, less saucy bake, drain the cooked sweet potato thoroughly and avoid mashing it as you mix the filling. If your enchilada sauce is especially spicy, use a mild version to keep the smoky spices balanced. The casserole also reheats well in the oven, covered with foil, until warmed through.Course: Main Course Cuisine: Mexican Equipment: Saucepan, Large Skillet, 9-inch Square Baking Dish, Aluminum Foil
Mediterranean Chickpea, Quinoa, and Feta Casserole
This casserole brings together hearty chickpeas, fluffy quinoa, and salty feta with classic Mediterranean flavors. Cherry tomatoes, olives, lemon, and oregano make each bite bright and savory.
It works well for a simple weeknight dinner or a make-ahead lunch. The quinoa cooks in the casserole with the vegetables, while the feta adds a creamy, tangy finish.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cup pitted Kalamata olives, halved
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 lemon, zested and juiced
- 4 ounces crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly coat a 9-by-13-inch baking dish with olive oil.
- Add the rinsed quinoa, chickpeas, cherry tomatoes, red onion, olives, garlic, and oregano to the baking dish. Stir to distribute the ingredients evenly.
- Pour in the vegetable broth and olive oil. Add the lemon zest and black pepper, then stir gently. Cover the dish tightly with foil.
- Bake for 35 minutes. Remove the foil and check that the quinoa is tender and most of the broth has been absorbed. If the quinoa is still firm, cover and bake for another 5 to 10 minutes.
- Scatter the feta over the casserole. Bake uncovered for 5 minutes, until the feta is warm and softened.
- Let the casserole rest for 5 minutes. Drizzle with the lemon juice, sprinkle with parsley, and serve.
Extra Tips
For a firmer, less saucy texture, let the casserole rest for a few extra minutes before serving so the quinoa can absorb more of the liquid. You can assemble the chickpeas, vegetables, and seasonings in the baking dish ahead of time, then add the broth just before baking.Course: Main Course Cuisine: Mediterranean Equipment: 9-by-13-inch Baking Dish, Foil, Measuring Cups, Knife, Cutting Board
Broccoli Cheddar Cottage Cheese Rice Bake
This cozy casserole combines tender broccoli and rice with creamy cottage cheese and sharp cheddar. It is a meatless, protein-rich main dish that works well for a weeknight dinner or a simple make-ahead lunch.
The cottage cheese keeps the bake moist, while the cheddar adds a savory, tangy finish. A crisp breadcrumb topping gives the soft rice and broccoli a little texture.
Serves 4 people.
Ingredients
- 2 cups cooked brown rice
- 3 cups small broccoli florets
- 1 cup cottage cheese
- 2 large eggs
- 1 cup shredded sharp cheddar cheese, divided
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup plain breadcrumbs
- 1 tablespoon olive oil
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Steam the broccoli florets until just tender, about 4 to 5 minutes. Drain well so excess moisture does not make the casserole watery.
- In a large bowl, whisk together the cottage cheese, eggs, milk, garlic powder, salt, and black pepper. Stir in the cooked brown rice, broccoli, and ¾ cup of the cheddar.
- Spoon the mixture into the prepared baking dish and spread it evenly. In a small bowl, mix the breadcrumbs with the olive oil, then scatter the mixture over the casserole. Sprinkle the remaining cheddar on top.
- Bake for 30 to 35 minutes, until the center is set and the top is golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use rice that is fully cooked and cooled slightly before mixing, and drain the broccoli thoroughly for a casserole that holds together neatly. For a softer topping, leave off the breadcrumb mixture and use the remaining cheddar as the full topping.Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Mixing Bowl, Whisk, Small Bowl, Steamer
Mushroom and White Bean Shepherd’s Pie with Cauliflower Mash
This vegetarian shepherd’s pie layers savory mushrooms and white beans under a creamy cauliflower topping. It is a cozy, filling casserole for a weeknight dinner or a make-ahead meal.
The mushrooms bring a deep, earthy flavor, while white beans add a hearty bite. A little Parmesan gives the cauliflower mash a savory finish and helps it brown in the oven.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 carrots, diced
- 12 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 cup low-sodium vegetable broth
- 1 can (15 ounces) white beans, drained and rinsed
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ⅓ cup grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until very tender, about 10 to 12 minutes. Drain well.
- While the cauliflower cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and carrots. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
- Add the mushrooms and cook for 7 to 9 minutes, stirring now and then, until they release their moisture and start to brown. Stir in the garlic, tomato paste, and dried thyme, and cook for 1 minute.
- Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the vegetable broth, stirring until smooth. Add the white beans, salt, and black pepper. Simmer for 3 to 5 minutes, until the filling thickens slightly.
- Transfer the mushroom and bean filling to a medium baking dish and spread it into an even layer.
- Put the drained cauliflower in a bowl. Add the butter, remaining 1 tablespoon olive oil, and half of the Parmesan. Mash until mostly smooth, then season with more salt if needed. Spread the cauliflower mash over the filling and sprinkle the remaining Parmesan on top.
- Bake for 20 to 25 minutes, until the filling is bubbling and the top is lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Drain the cauliflower thoroughly so the mash stays thick rather than watery. For a more textured topping, leave a few small cauliflower pieces when mashing. The casserole can be assembled ahead and refrigerated before baking, though it may need a few extra minutes in the oven if it goes in cold.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, Mixing Bowl, Baking Dish
High-Protein Tofu Pad Thai Noodle Casserole
This casserole brings the savory-sweet flavor of Pad Thai to an easy, oven-baked meal. Tofu, eggs, and rice noodles make it filling, while a tangy peanut-lime sauce coats every bite.
It works well for a weeknight dinner or a make-ahead meal to share. The noodles bake up tender, the tofu adds satisfying texture, and fresh bean sprouts and green onions keep each serving bright.
Serves 4 people.
Ingredients
- 8 ounces dried rice noodles
- 14 ounces extra-firm tofu, pressed and cut into ½-inch cubes
- 2 tablespoons neutral oil, divided
- 2 large eggs, lightly beaten
- ¼ cup smooth peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 teaspoon tamarind paste
- ½ teaspoon chili garlic sauce
- ½ cup water
- 1 cup shredded carrots
- 1 cup bean sprouts, divided
- 2 green onions, thinly sliced
- ¼ cup chopped roasted peanuts
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Grease a 9-by-13-inch baking dish with 1 teaspoon of the oil.
- Cook the rice noodles according to the package directions, stopping when they are just tender. Drain them and rinse briefly with cool water so they do not stick together.
- Whisk the peanut butter, soy sauce, lime juice, maple syrup, tamarind paste, chili garlic sauce, and water in a bowl until smooth.
- Heat the remaining oil in a large skillet over medium heat. Add the tofu and cook, turning occasionally, until lightly golden on several sides. Transfer it to a plate.
- Pour the beaten eggs into the same skillet. Stir gently until just set, then remove the skillet from the heat.
- Add the cooked noodles, tofu, eggs, shredded carrots, and half of the bean sprouts to the peanut sauce. Toss until evenly coated, then transfer the mixture to the prepared baking dish. Cover the dish with foil and bake for 15 minutes.
- Remove the foil and bake for another 5 minutes, until the casserole is hot throughout. Top with the remaining bean sprouts, green onions, roasted peanuts, and cilantro. Serve with lime wedges.
Extra Tips
Keep the noodles slightly firm after boiling so they hold their shape in the oven. For a saucier casserole, stir in a small splash of water before baking, and add the fresh bean sprouts only after baking to keep them crisp.Course: Main Course Cuisine: Asian Equipment: 9-by-13-inch Baking Dish, Large Skillet, Mixing Bowl, Whisk
Pesto Edamame and Sun-Dried Tomato Orzo Bake
This cozy orzo bake brings together tender pasta, protein-rich edamame, and tangy sun-dried tomatoes, all coated in fragrant pesto. It makes a satisfying meatless main for an easy weeknight dinner or a relaxed weekend meal.
The orzo cooks in the baking dish with vegetable broth, so it absorbs flavor as it softens. A layer of mozzarella turns golden on top, while a little lemon brightens each bite.
Serves 4 people.
Ingredients
- 1 ½ cups dry orzo
- 1 cup shelled edamame, thawed if frozen
- ½ cup chopped sun-dried tomatoes packed in oil, drained
- ⅓ cup basil pesto
- 2 ½ cups vegetable broth
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-9-inch baking dish.
- In the baking dish, stir together the dry orzo, edamame, sun-dried tomatoes, pesto, vegetable broth, ricotta, ½ cup of the mozzarella, salt, and black pepper. Spread the mixture evenly.
- Cover the dish tightly with foil and bake for 25 minutes. Carefully remove the foil and stir the orzo, checking that it is tender and most of the broth has been absorbed.
- Sprinkle the remaining ½ cup mozzarella over the top. Bake uncovered for 8 to 10 minutes, until the cheese is melted and lightly golden.
- Let the bake rest for 5 minutes, then stir in the lemon juice and serve.
Extra Tips
Check the orzo after removing the foil. If it still feels firm and the dish looks dry, stir in a small splash of vegetable broth, cover, and bake a few more minutes. For a stronger pesto flavor, fold an extra spoonful into the finished bake before serving.Course: Main Course Cuisine: Italian Equipment: 9-by-9-inch Baking Dish, Aluminum Foil, Measuring Cups, Spoon
Green Chile Tempeh and Pinto Bean Cornbread Casserole
This casserole brings together browned tempeh, creamy pinto beans, and mild green chiles beneath a tender cornbread topping. A little cumin and smoked paprika add warmth without hiding the fresh chile flavor.
It makes a hearty meatless main for a weeknight dinner or a relaxed weekend meal. Let it rest briefly after baking so the cornbread sets and each serving holds together nicely.
Serves 4 people.
Ingredients
- 8 ounces tempeh, crumbled
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 cup canned diced green chiles, drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- ½ cup vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk
- 2 tablespoons melted butter
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the crumbled tempeh and cook for 5 to 7 minutes, stirring occasionally, until browned in spots.
- Add the diced onion and cook for about 4 minutes, until softened. Stir in the garlic, cumin, and smoked paprika, and cook for 30 seconds.
- Add the green chiles, pinto beans, vegetable broth, ½ teaspoon salt, and black pepper. Stir gently and simmer for 3 to 4 minutes, until the mixture is hot and the broth has reduced slightly. Spread the filling in the prepared baking dish.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and remaining ½ teaspoon salt. In a separate bowl, whisk the egg, milk, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined.
- Spoon the cornbread batter evenly over the filling. Bake for 20 to 25 minutes, until the topping is golden and a toothpick inserted into the cornbread comes out clean.
- Let the casserole rest for 10 minutes before serving. This helps the filling settle beneath the cornbread topping.
Extra Tips
For a milder casserole, choose mild diced green chiles, or use hot ones for more heat. If the cornbread topping browns before it is cooked through, loosely cover the dish with foil for the remaining baking time.Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Creamy Seitan and Vegetable Pot Pie Casserole
This casserole brings the cozy flavors of pot pie to a meat-free dinner. Tender seitan and vegetables bake in a creamy herb sauce beneath a golden puff pastry topping.
It works well for a family meal or a relaxed weekend dinner. The filling is savory and comforting, with a crisp, flaky top that contrasts with the soft vegetables.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 8 ounces seitan, cut into bite-size pieces
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- ¾ cup whole milk
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
Instructions
- Heat the oven to 400°F. Lightly grease a medium casserole dish. Let the thawed puff pastry sit at room temperature while you prepare the filling.
- Warm the olive oil in a large skillet over medium heat. Add the seitan and cook for 3 to 4 minutes, stirring occasionally, until lightly browned. Transfer it to a plate.
- Add the onion, carrots, and celery to the same skillet. Cook for about 6 minutes, stirring often, until the vegetables begin to soften.
- Sprinkle the flour over the vegetables and stir until they are coated. Slowly pour in the vegetable broth and milk, stirring as you go to keep the sauce smooth. Add the thyme, sage, salt, and black pepper. Simmer for 3 to 5 minutes, until the sauce thickens.
- Stir the seitan and frozen peas into the sauce. Transfer the filling to the prepared casserole dish and spread it evenly.
- Lay the puff pastry over the filling. Trim any excess pastry to fit the dish, then press the edges gently against the sides. Cut a few small slits in the top so steam can escape, and brush the pastry with the beaten egg.
- Bake for 25 to 30 minutes, until the pastry is puffed and golden and the filling is bubbling at the edges. Let the casserole rest for 5 minutes before serving.
Extra Tips
For the crispest pastry, add the filling to the casserole dish while it is hot and top it with the pastry just before baking. If the pastry browns before the filling bubbles, loosely cover the top with foil for the rest of the bake. Leftovers can be reheated in the oven to help the pastry stay crisp.Course: Main Course Cuisine: American Equipment: Large Skillet, Medium Casserole Dish, Pastry Brush
Harissa Red Lentil and Roasted Cauliflower Bake
This vegetarian casserole pairs tender red lentils with golden roasted cauliflower in a warmly spiced harissa tomato sauce. It is filling enough for a weeknight main and makes a cozy option for a meat-free dinner with family or friends.
The lentils soften as they bake, while the cauliflower keeps a little bite and adds roasted, nutty flavor. A cool spoonful of yogurt and a scattering of fresh parsley balance the gentle heat of the harissa.
Serves 4 people.
Ingredients
- 1 medium cauliflower, cut into bite-size florets
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons harissa paste
- 1 teaspoon smoked paprika
- 1 cup dried red lentils, rinsed
- 1 can (14.5 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1/2 teaspoon black pepper
- 1/2 cup plain Greek yogurt, for serving
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Heat the oven to 425°F. Spread the cauliflower florets on a baking sheet. Toss them with 1 tablespoon olive oil, the cumin, and 1/4 teaspoon salt. Roast for 20 minutes, turning once, until lightly browned around the edges.
- While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the garlic, harissa paste, and smoked paprika, and cook for 30 seconds.
- Add the rinsed lentils, crushed tomatoes, vegetable broth, remaining 1/4 teaspoon salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
- Fold in the roasted cauliflower. Cover the skillet with a lid or foil and bake at 375°F for 25 to 30 minutes, until the lentils are tender and most of the liquid has been absorbed. Check near the end and add a small splash of vegetable broth if the mixture looks dry before the lentils are cooked.
- Let the bake rest for 5 minutes. Serve with a spoonful of Greek yogurt and chopped parsley on top.
Extra Tips
Harissa brands vary in heat, so use a little less for a milder bake or add more to the sauce before it goes into the oven. Keep the dish covered while baking so the lentils cook evenly, and serve the yogurt on top to cool each portion.Course: Main Course Cuisine: Mediterranean Equipment: Baking Sheet, Large Oven-Safe Skillet, Measuring Cups and Spoons
Spinach Artichoke Cannellini Bean Pasta Casserole
This casserole brings together the creamy, tangy flavors of spinach artichoke dip with pasta and hearty cannellini beans. A golden, cheesy top gives way to a soft, satisfying filling.
It’s a cozy meatless main for a weeknight dinner or a casual gathering. The beans add plenty of substance, while spinach and artichokes keep every forkful bright and savory.
Serves 4 people.
Ingredients
- 8 ounces short pasta, such as penne
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 ounces baby spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup milk
- 1 cup shredded mozzarella, divided
- ½ cup grated Parmesan, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Cook the pasta in salted boiling water until just shy of al dente, following the package timing. Drain it well.
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds. Add the spinach and stir until wilted. Remove the skillet from the heat.
- In a large bowl, stir together the cream cheese, sour cream, and milk until mostly smooth. Mix in the salt, black pepper, and red pepper flakes.
- Add the cooked pasta, spinach and garlic, chopped artichoke hearts, cannellini beans, ½ cup of the mozzarella, and ¼ cup of the Parmesan. Stir until everything is evenly coated.
- Spoon the mixture into the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake uncovered for 20 to 25 minutes, until the casserole is hot and the cheese on top is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Keep the pasta slightly firm after boiling so it holds its shape in the oven. For a make-ahead meal, assemble the casserole without baking, cover and refrigerate it, then bake until hot, adding a few extra minutes as needed.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, Mixing Bowl, 2-Quart Baking Dish
Butternut Squash, Black Bean, and Quinoa Tamale Pie
This meatless tamale pie layers tender butternut squash, black beans, and quinoa with a golden cornmeal topping. It has a hearty, filling texture and a mild smoky flavor from chili powder and cumin.
Serve it for a cozy weeknight dinner or a casual meal with friends. The filling and topping bake together in one dish, making it easy to portion and serve.
Serves 4 people.
Ingredients
- 2 cups peeled butternut squash, cut into ½-inch cubes
- ½ cup uncooked quinoa, rinsed
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (14.5-ounce) can diced tomatoes, drained
- ½ teaspoon salt
- ¾ cup fine cornmeal
- ½ teaspoon baking powder
- 1 cup milk
- 1 large egg
- 1 tablespoon melted butter
Instructions
- Heat the oven to 400°F. Grease an 8-inch square baking dish.
- Combine the rinsed quinoa and vegetable broth in a small saucepan. Bring to a boil, then cover and simmer over low heat for about 15 minutes, until the liquid is absorbed. Remove from the heat and let it stand covered for 5 minutes.
- While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and butternut squash. Cook for 7 to 9 minutes, stirring occasionally, until the onion softens and the squash begins to turn tender.
- Stir in the cumin and chili powder. Add the black beans, corn, drained tomatoes, salt, and cooked quinoa. Mix well, then spread the filling evenly in the prepared baking dish.
- In a bowl, whisk together the cornmeal and baking powder. Whisk in the milk, egg, and melted butter until the mixture is smooth.
- Pour the cornmeal mixture evenly over the filling. Bake for 25 to 30 minutes, until the topping is set and lightly golden. Let the pie rest for 10 minutes before serving so the filling can settle.
Extra Tips
Cut the squash into evenly sized cubes so it cooks at a similar rate. If the cornmeal topping browns before it sets in the center, loosely cover the dish with foil for the remaining baking time. Leftovers can be refrigerated and reheated in the oven until warmed through.Course: Main Course Cuisine: Mexican Equipment: Small Saucepan, Large Skillet, Mixing Bowl, 8-inch Square Baking Dish
Eggplant Parmesan with Lentil Marinara Casserole
This casserole layers tender roasted eggplant with a hearty lentil marinara, mozzarella, and Parmesan. It brings the familiar comfort of eggplant Parmesan with extra substance from the lentils, all in a meat-free main dish.
Serve it for a cozy weeknight dinner or make it ahead for a relaxed gathering. The top turns golden and bubbly, while the layers stay saucy and satisfying.
Serves 4 people.
Ingredients
- 1 large eggplant, cut into ½-inch rounds
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup brown or green lentils, rinsed
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 cup shredded mozzarella
- ½ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs
Instructions
- Heat the oven to 425°F. Arrange the eggplant rounds on a baking sheet. Brush both sides with 1 tablespoon olive oil, then season with ¼ teaspoon salt and ¼ teaspoon black pepper. Roast for 20 minutes, turning the rounds halfway through, until tender and lightly browned.
- While the eggplant roasts, heat the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
- Add the lentils, crushed tomatoes, vegetable broth, oregano, basil, and the remaining ¼ teaspoon each of salt and black pepper. Bring the mixture to a boil, then lower the heat, cover, and simmer for 25 to 30 minutes. Stir occasionally, and cook until the lentils are tender and the sauce has thickened.
- Reduce the oven temperature to 375°F. Spread a thin layer of lentil marinara in a baking dish. Add a layer of roasted eggplant, then spoon over more sauce and sprinkle with some mozzarella and Parmesan. Repeat the layers, finishing with the remaining sauce and cheeses.
- Mix the panko with any remaining Parmesan and sprinkle it over the top. Bake uncovered for 20 to 25 minutes, until the casserole is bubbling and golden. Let it rest for 10 minutes before serving so the layers settle.
Extra Tips
For a firmer casserole, simmer the lentil marinara until it is thick before layering. If the panko browns too quickly, loosely cover the dish with foil for the rest of the bake. Leftovers reheat well in a covered oven-safe dish.Course: Main Course Cuisine: Italian Equipment: Baking Sheet, Saucepan, Baking Dish
