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This quiche-like dish featuring zucchini, bacon, and mushrooms is great for a light lunch or brunch.
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Line a pie pan with spaghetti, margarine, eggs and Parmesan, top with creamy cottage cheese, then pour on a savory beef and tomato sauce flavored with onions, garlic and green pepper. Mozzarella baked on top makes a scrumptious crust.
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These baked sandwiches are a great vegetarian version of the Italian grinder. Tender zucchini pieces are coated with a zesty marinara sauce and sandwiched with a generous helping of mozzarella cheese. They can also be made ahead of time, and heated just before serving.
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All the ingredients and flavor of barbeque chicken are cooked together in a slow cooker creating easy barbeque chicken soup!
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Using cauliflower instead of potatoes and less cheese and cream than usual, this lighter take on gratin is hearty and full of flavor.
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Vegetarian stuffed shells use seasoned tofu instead of ricotta cheese, but they taste almost the same because they're coated in pasta sauce and oozing with melted mozzarella cheese.
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Chef John lightens up this Korean bar food favorite but keeps the signature stringy, broiled cheesy top that makes this corn and bacon gratin so fun to eat.
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This creamy meatball sub casserole has a layer of bread, a layer of seasoned creamy cheese, and meatball spaghetti sauce that is all baked together for the ultimate crowd-pleaser.
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A quick and flavorful pasta salad with salami and bell peppers.
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Get Stovetop Lasagna Recipe from Food Network
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Get Lemon Parmesan Risotto Balls Recipe from Food Network
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These versatile vegetable wraps combine fresh tomatoes, cucumber, green bell peppers, and lettuce with tasty mozzarella cheese and seasoned avocado mayonnaise. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.