Ricotta

This simple pasta delivers big on bright summer flavor, and gives you a good excuse to work through some of that zucchini surplus.

If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

This so-good-you-won't-believe-it's-healthy pie is covered in pesto and cheese and topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.

Get an extra jolt from your breakfast by putting espresso powder in the waffle batter.

This hearty salad combines roasted parsnips, hazelnuts, fresh orange, and crisp lettuce for a bright, refreshing vegetarian dinner.

Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.

Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.

A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.

Turn any extra hardy greens or herbs you can find in your fridge into dinner tonight with this pesto pasta.

Think gnocchi are too time-consuming to make during the week? Think again!

Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

Want comfort food on demand? These family-friendly baked shells can be assembled ahead and refrigerated or frozen so they're ready to pop in the oven with no day-of work.

A spoon works fine for stuffing the manicotti noodles, but a piping bag—while it may seem fussy—makes quicker work of the assembly.