Evoke a sense of nostalgia and comfort with these delicious dinner recipes! Each dish is made in a 9-by-13-inch baking dish, popped in the oven and enjoyed while piping hot. With tasty classics like Spinach & Tuna Noodle Casserole and our Zucchini Lasagna Rolls, there are plenty of hearty dinner options that will make your grandma proud.
Cheesy Sweet Potato & Black Bean Casserole
Rachel Mark
A cozy, cheesy casserole is classic comfort food. We amped up the nutrition by including plenty of nourishing veggies. Black beans provide powerful plant-based protein while the sweet potatoes offer up a healthy dose of vitamin A, an antioxidant important for vision and immunity.
Spinach & Tuna Noodle Casserole
Homemade mushroom sauce kicks the can of soup out of the picture in this veggie-centric, healthy riff on a classic tuna-noodle casserole recipe.
Zucchini Lasagna Rolls
Give lasagna rolls a healthy low-carb makeover with this easy recipe that subs in thinly sliced zucchini for lasagna noodles. Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free.
Chicken, Peppers & Pasta Casserole
You can assemble this healthy chicken casserole before you leave for a party and pop it in the oven at the host’s house. Or you can bake it at home and bring it along since it’s delicious at room temperature too.
Spring Vegetable Lasagna
No-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast. Using a mandoline isn’t essential, but will make quick work of producing thin, uniform slices of roots that cook super-evenly and look stunning.
Turkey & Ricotta Stuffed Shells
This crowd-pleasing, make-ahead pasta dish uses lean ground turkey instead of ground beef and sneaks in zucchini, which helps you eat more vegetables and helps keep the filling moist.
Baked Tomato, Mushroom & Goat Cheese Pasta
Cherry tomatoes and mushrooms bake along with goat cheese to form the base of the sauce that cooks the pasta right in the baking dish—no stovetop required.
Egg Roll-Inspired Cabbage Rolls
Skip takeout and try these egg roll-inspired cabbage rolls! Savoy cabbage leaves are stuffed with egg roll filling and baked in a flavorful soy-hoisin tomato sauce.
Eggplant Lasagna Rolls
Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling.
Chicken Cordon Bleu Casserole
All the delicious flavors of your favorite chicken Cordon Bleu—salty ham, melty cheese, tangy mustard—with no tricky assembly required.
Zucchini Lasagna
Roasted zucchini slices stand in beautifully for wheat pasta in this no-noodle lasagna. The simple swap reduces calories and eliminates gluten. It’s also a great way to use up extra zucchini if your plants are prolific.
Baked Spinach & Feta Pasta
Feta softens in the oven before it’s combined with spinach and pasta, with the pasta cooking right in the baking dish. Enjoy this one-pan pasta with feta dish on its own as a vegetarian main or serve with sautéed chicken breast for a boost of protein.
Vegan Green Bean Casserole
Now everyone can enjoy classic favorites, like this dairy-free green bean casserole. We make a homemade vegan cream of mushroom soup using almond milk for the creamy base that’s combined with fresh green beans. Top it off with classic french-fried onions (we have a vegan recipe for that, too!) for a side dish everyone will devour.
Zucchini Pizza Casserole
Got a bumper crop of zucchini? Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free. A layer of tender shredded zucchini is topped with all the classics: sauce, cheese, pepperoni and sliced bell pepper. Experiment with your own favorite toppings, but make sure you don’t overload the crust or it will be too wet.
No-Noodle Eggplant Lasagna
Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.
Vegetarian Stuffed Cabbage
Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian version. The stuffed cabbage leaves gently bake in a simple tomato sauce.
Hasselback Eggplant Parmesan
The coolest way to make classic eggplant parm–and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.
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