Veggie Pasta Bake: Combine uncooked pasta, diced vegetables (such as bell peppers, zucchini, and onions), marinara sauce, vegetable broth, and shredded cheese.
Quinoa Casserole: Mix uncooked quinoa, black beans, corn, diced tomatoes, enchilada sauce, vegetable broth, and Mexican spices in a baking dish. Cover and bake until quinoa is cooked through.
Bake Ratatouille: Layer sliced eggplant, zucchini, yellow squash, tomatoes, onions, and bell peppers in a baking dish. Drizzle with olive oil, sprinkle with herbs de Provence.
Spinach and Ricotta Stuffed Shells: Fill uncooked pasta shells with a mixture of ricotta cheese, spinach, garlic, and herbs. Arrange in a baking dish.
Vegetarian Enchilada Casserole: Layer corn tortillas with black beans, diced vegetables (such as bell peppers and onions), enchilada sauce, and shredded cheese.
Cheesy Cauliflower Casserole: Mix cauliflower florets with a creamy cheese sauce made from milk, flour, butter, and shredded cheese in a baking dish.
Eggplant Parmesan: Layer sliced eggplant with marinara sauce, shredded mozzarella cheese, and breadcrumbs in a baking dish. Cover and bake until eggplant is tender and cheese is melted.
Vegetarian Chili Mac: Combine uncooked pasta, canned beans, diced tomatoes, corn, bell peppers, onions, chili powder, and vegetable broth in a baking dish.
Spinach and Artichoke Pasta: Mix uncooked pasta, frozen spinach, canned artichoke hearts, cream cheese, vegetable broth, and garlic in a baking dish.
Mushroom Risotto: Combine uncooked Arborio rice, sliced mushrooms, diced onions, vegetable broth, white wine, and Parmesan cheese in a baking dish.