Casseroles

These filling one-dish dinners are no-brainer crowd-pleasers— cheesy, creamy, saucy, and hearty. It’s just as easy to assemble for 6 people as it is for 10 or 20, and every dish holds up well to freezing and reheating. Make ahead and you’ll be a last minute dinner party hero.

Old-Fashioned Chicken Potpie

Greek Lamb and Feta Lasagna

Broccoli and Rice Casseroles

Eggplant Parmesan

Tortilla Chip Casserole

Baked Pasta with Spinach, Lemon, and Cheese

Mushroom and Bacon Casserole

Butternut Squash, Caramelized Onion, and Spinach Lasagna

Turkey Sausage, Mushroom, and Potato Gratin

One-Pan Broccoli-Bacon Mac ’n’ Cheese

Classic Lasagna with Meat Sauce

Cheesy Pasta Bake

Lamb Tagine Shepherd’s Pie

Chicken Tetrazzini

Chimichurri Mac and Cheese

Chicken Enchilada Casserole

Turkey Posole Casserole with Cornmeal Biscuit Topping

OLD-FASHIONED CHICKEN POTPIE

Hands-on time: 23 min. Total time: 1 hr. 58 min.

Sometimes you just want pure, homey comfort. Our version hits all the flaky, creamy, potato-rich notes of the classic but is much lighter in calories and sodium. Homemade piecrust takes a bit of time to make, but the buttery ­flavor is worth it. Make individual potpies by spooning servings into 12-ounce ramekins. Divide dough into 8 portions, and roll to fit. Have fun with the presentation—make some lattice-topped, cut out shapes in others, or make standard steam vents.

Crust:

6.75 ounces all-purpose flour (about 1½ cups), divided

¼ teaspoon salt

7 tablespoons unsalted butter, chilled

5 tablespoons ice water

Filling:

2 teaspoons unsalted butter

1 cup chopped carrot

½ cup chopped onion

1 teaspoon chopped fresh thyme

3 cups fat-free, lower-sodium chicken broth

2⅓ cups cubed red potato (about 1 pound)

1.5 ounces all-purpose flour (about cup)

cup water

2 cups diced cooked rotisserie chicken

1 cup frozen petite peas

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Cooking spray

2 teaspoons 1% low-fat milk

1. To prepare crust, weigh or lightly spoon 6.75 ounces (about 1½ cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1½ cups) flour and ¼ teaspoon salt in a large bowl; cut in 7 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 5 tablespoons ice water; stir just until moist. Press mixture gently into a 5-inch circle; cover with plastic wrap. Chill 15 minutes. Roll dough into a 12 x 8–inch rectangle on a lightly floured surface. Chill dough until ready to use.

2. Preheat oven to 400°.

3. To prepare filling, melt 2 teaspoons butter in a Dutch oven over medium-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato; bring to a boil. Cover and simmer 10 minutes. Combine flour and ⅓ cup water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in chicken, peas, ½ teaspoon salt, and pepper. Spoon chicken mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 50 minutes or until golden and bubbly. Let stand 10 minutes.

SERVES 8 (serving size: about 1½ cups)

CALORIES 310; FAT 12.6g (sat 7.3g, mono 3.3g, poly 0.8g); PROTEIN 20.2g; CARB 35.7g; FIBER 3.1g; CHOL 55mg; IRON 2.2mg; SODIUM 522mg; CALC 30mg

GREEK LAMB AND FETA LASAGNA

Hands-on: 35 min. Total: 1 hr. 30 min.

We mix the lamb with beef so the lamb flavor doesn’t dominate. If assembling ahead, ­sprinkle with feta cheese just before baking.

2 teaspoons olive oil

1½ cups chopped onion

1½ tablespoons minced garlic

1 tablespoon chopped fresh rosemary

9 ounces lean ground lamb

9 ounces extra-lean ground beef

1¼ cups unsalted chicken stock (such as Swanson)

¾ teaspoon kosher salt

¾ teaspoon freshly ground black pepper

1 (28-ounce) can crushed tomatoes, undrained

1 (14-ounce) can crushed tomatoes, undrained

1¼ cups part-skim ricotta cheese

½ teaspoon grated lemon rind

9 no-boil lasagna noodles

Cooking spray

3 ounces feta cheese, crumbled (about ¾ cup)

Rosemary sprigs (optional)

1. Preheat oven to 375°.

2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through beef); cook 14 minutes or until lamb and beef are browned, stirring to crumble. Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.

3. Combine ricotta and lemon rind in a small bowl. Spread 1 tablespoon ricotta mixture over 1 side of each lasagna noodle.

4. Spread 2 cups tomato mixture in bottom of an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. Cover with foil, and bake at 375° for 40 minutes. Remove foil, and let stand for 10 minutes. Garnish with rosemary sprigs, if desired.

SERVES 9

CALORIES 321; FAT 13.3g (sat 6g, mono 5.1g, poly 0.9g); PROTEIN 23.8g; CARB 28.5g; FIBER 3.8g; CHOL 62mg; IRON 3.7mg; SODIUM 543mg; CALC 206mg

WHAT ARE NO-BOIL NOODLES, ANYWAY? Much like instant rice, ­no-boil or oven-ready lasagna noodles are partially cooked and dried before packaging. The sauce in the lasagna rehydrates the noodles, so there’s no need to cook them beforehand. No-boil noodles will absorb more liquid than fresh or cooked noodles—keep this in mind if subbing one for the other. Make sure to completely cover the noodles as you layer, or they could be undercooked and overbrowned when the lasagna is done.

BROCCOLI AND RICE CASSEROLES

Hands-on: 15 min. Total: 40 min.

2 cups 1% low-fat milk

1 cup water

1 (3½-ounce) bag boil-in-bag long-grain rice

3 cups small broccoli florets

Cooking spray

cup chopped onion

cup chopped celery

cup chopped green bell pepper

2 ounces -less-fat cream cheese (about ¼ cup)

2 ounces light processed cheese, cubed (such as Velveeta Light)

2 cups shredded skinless, boneless rotisserie chicken breast

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 ounce grated Parmesan cheese (about ¼ cup)

1. Preheat oven to 375°.

2. Combine milk and 1 cup water in a medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5 minutes. Drain; discard milk mixture.

3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, celery, and bell pepper, and sauté 5 minutes. Add cream cheese and processed cheese, stirring until cheese melts. Remove from heat, and stir in rice, broccoli, chicken, salt, and black pepper. Spoon 1 cup rice mixture into each of 4 (10-ounce) ramekins coated with cooking spray. Sprinkle each serving with 1 tablespoon Parmesan cheese. Bake casseroles at 375° for 10 minutes or until cheese melts.

SERVES 4 (serving size: 1 casserole)

CALORIES 327; FAT 9.5g (sat 5.2g, mono 2.5g, poly 0.5g); PROTEIN 29g; CARB 31.3g; FIBER 2.2g; CHOL 76mg; IRON 1.7mg; SODIUM 633mg; CALC 284mg

Simple Sub

You can use an 8-inch square baking dish instead of ramekins.

EGGPLANT PARMESAN

Hands-on: 25 min. Total: 1 hr. 45 min.

All the cheesy-gooey-saucy deliciousness is there, but you save a whopping 700 calories and 22g sat fat per serving.

Eggplant:

2 large eggs, lightly beaten

1 tablespoon water

2 cups whole-wheat panko

1 ounce fresh Parmigiano-Reggiano cheese, grated (about ¼ cup)

2 (1-pound) eggplants, peeled and cut crosswise into ½-inch-thick slices

Cooking spray

Filling:

½ cup torn fresh basil

1 ounce fresh Parmigiano-Reggiano cheese, grated (about ¼ cup)

½ teaspoon crushed red pepper

1½ teaspoons minced garlic

¼ teaspoon salt

1 (16-ounce) container part-skim ricotta cheese

1 large egg, lightly beaten

Remaining ingredients:

1 (24-ounce) jar premium pasta sauce

¼ teaspoon salt

8 ounces thinly sliced mozzarella cheese

3 ounces fontina cheese, finely grated (about ¾ cup)

1. Preheat oven to 375°.

2. To prepare eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and ¼ cup Parmigiano-Reggiano in another dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant slices 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning slices once and rotating baking sheets after 15 minutes.

3. To prepare filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon ½ cup pasta sauce in bottom of a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with ⅛ teaspoon salt. Top with about ¾ cup pasta sauce; spread half of filling over sauce, and top with a third of mozzarella and ¼ cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with ­remaining one-third of mozzarella and ¼ cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts. Let stand 10 minutes.

SERVES 10 (serving size: 1 slice)

CALORIES 318; FAT 15.1g (sat 8.2g, mono 2.7g, poly 0.6g); PROTEIN 19.3g; CARB 26.8g; FIBER 4.8g; CHOL 99mg; IRON 1.6mg; SODIUM 655mg; CALC 365mg

TORTILLA CHIP CASSEROLE

Hands-on: 30 min. Total: 60 min.

1 tablespoon canola oil

½ cup chopped onion

1 tablespoon minced fresh garlic

2 tablespoons all-purpose flour

1 cup 2% reduced-fat milk

½ cup unsalted chicken stock

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 ounces ⅓-less-fat cream cheese

1 cup organic canned black beans, rinsed and drained

3 cups chopped cooked chicken breast

4 ounces baked tortilla chips, crushed

1 roasted red bell pepper, chopped

8 ounces lower-sodium green chile enchilada sauce (such as Frontera)

2.5 ounces shredded cheddar–Monterey Jack cheese blend (about ⅔ cup)

2 tablespoons chopped green onions

1. Preheat oven to 350°.

2. Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.

3. Spread ½ cup milk mixture over bottom of a broiler-safe 11 x 7–inch baking dish. Layer beans, 1½ cups chicken, and 2 ounces chips. Top with ½ cup milk mixture. Layer 1½ cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. Sprinkle with green onions.

SERVES 6

CALORIES 379; FAT 14.6g (sat 6.8g, mono 4.6g, poly 1.4g); PROTEIN 28.5g; CARB 34.2g; FIBER 4.7g; CHOL 75mg; IRON 1.9mg; SODIUM 686mg; CALC 215mg

BAKED PASTA WITH SPINACH, LEMON, AND CHEESE

Hands-on: 12 min. Total: 1 hr. 33 min.

Casarecce pasta is a short noodle with a curled edge that provides a large groove to hold the creamy sauce. If you can’t find it, use fusilli, campanelle, or radiatore. Use a large, deep pot for the pasta so the spinach will fit inside, as well.

10 ounces casarecce pasta or fusilli (short twisted spaghetti)

1 (5-ounce) package fresh baby spinach

1 tablespoon olive oil

4 cups chopped onion

1.1 ounces all-purpose flour (about ¼ cup)

4 garlic cloves, minced

2½ cups 1% low-fat milk

½ cup dry white wine

4 ounces grated Parmigiano-Reggiano cheese (about 1 cup), divided

¾ teaspoon salt

¼ teaspoon grated lemon rind

½ teaspoon black pepper

Cooking spray

¾ cup panko (Japanese breadcrumbs), divided

1. Preheat oven to 350°.

2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.

3. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in ¾ cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.

4. Spoon the pasta mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining ¼ cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.

SERVES 6

CALORIES 396; FAT 8.2g (sat 3.5g, mono 3.1g, poly 0.5g); PROTEIN 18.4g; CARB 63.3g; FIBER 4.9g; CHOL 17mg; IRON 3mg; SODIUM 611mg; CALC 325mg

Recipe Shortcut

Instead of baking, boil the pasta a little longer before combining with the sauce. Broil in a baking dish for 2 minutes or until cheese is melted.

MUSHROOM AND BACON CASSEROLE

Hands-on: 35 min. Total: 65 min.

4 cups unsalted beef stock (such as Swanson)

3 cups water

8 center-cut bacon slices, chopped

1 cup chopped onion

1 tablespoon chopped fresh thyme

6 garlic cloves, minced

8 ounces sliced cremini mushrooms

8 ounces sliced shiitake mushroom caps

½ teaspoon kosher salt

2 cups uncooked pearl barley

⅓ cup Madeira wine

4 ounces Gruyère cheese, shredded (about 1 cup), divided

½ cup chopped drained oil-packed sun-dried tomato halves

2 teaspoons lower-sodium soy sauce

¼ teaspoon black pepper

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Cooking spray

1. Preheat oven to 375°.

2. Bring stock and 3 cups water to a simmer in a large saucepan (do not boil). Keep mixture warm.

3. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Return pan to medium-high heat. Add onion, thyme, and garlic to drippings in pan; sauté 3 minutes or until tender. Add mushrooms and salt; cook 10 minutes or until browned, stirring occasionally. Stir in barley; cook 1 minute, stirring frequently. Add Madeira; cook 1 minute or until liquid is absorbed. Reduce heat to medium. Stir in 2 cups broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining broth mixture, 1 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Stir in 2 ounces Gruyère, tomatoes, soy sauce, pepper, spinach, and bacon. Place barley mixture in a 2-quart glass or ceramic baking dish coated with cooking spray; sprinkle with remaining cheese. Cover with aluminum foil coated with cooking spray. Bake at 375° for 15 minutes. Remove foil, and bake 10 minutes or until cheese melts. Let stand 5 minutes.

SERVES 8 (serving size: about 1 cup)

CALORIES 352; FAT 10.2g (sat 4.3g, mono 2.8g, poly 1g); PROTEIN 16g; CARB 49.1g; FIBER 10.3g; CHOL 24mg; IRON 2.7mg; SODIUM 435mg; CALC 220mg

BUTTERNUT SQUASH, CARAMELIZED ONION, AND SPINACH LASAGNA

Hands-on: 1 hr. 15 min. Total: 2 hr.

The squash caramelizes in the oven, adding more flavor to the finished lasagna than if boiled or steamed.

6 cups (½-inch) cubed peeled butternut squash

2 tablespoons extra-virgin olive oil, divided

2 tablespoons chopped fresh sage

12 garlic cloves, unpeeled (about 1 head)

1 teaspoon kosher salt, divided

½ teaspoon black pepper

Cooking spray

1 large onion, vertically sliced

2 tablespoons water

2 (9-ounce) packages fresh spinach

5 cups 1% low-fat milk, divided

1 bay leaf

1 thyme sprig

5 tablespoons all-purpose flour

6 ounces shredded fontina cheese (about 1½ cups), divided

teaspoon ground red pepper

¼ teaspoon grated whole nutmeg

9 no-boil lasagna noodles

1. Preheat oven to 425°.

2. Combine squash, 1 tablespoon oil, sage, garlic, ½ teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.

3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.

4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.

5. Heat 4½ cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining ½ cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining ½ teaspoon salt, 1¼ cups cheese, red pepper, and nutmeg.

6. Spread ½ cup milk mixture in bottom of a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and ¾ cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining ¼ cup cheese.

7. Preheat broiler.

8. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.

SERVES 8 (serving size: 1 piece)

CALORIES 360; FAT 11.9g (sat 5.4g, mono 4.7g, poly 1g); PROTEIN 16.6g; CARB 50g; FIBER 6.5g; CHOL 31mg; IRON 4mg; SODIUM 576mg; CALC 406mg

IF YOU’VE EVER BEEN ON THE RECEIVING END of casseroles or other baked dishes from friends and family, you know they can quickly overtake your freezer. Save space by transferring to large zip-top freezer bags. When it comes time to reheat, simply cut away the bag with scissors, and place in a baking dish. For soups, stews, and sauces, ­microwave in the bag at MEDIUM (50% power) for 3 to 4 minutes or just until pliable; then pour into a large Dutch oven. Stocks can also be frozen in ice-cube trays to save space—perfect when you just need a little to deglaze a pan or finish cooking a bunch of sautéed greens. Make sure to clearly label and date what you store, and keep no longer than two months.

TURKEY SAUSAGE, MUSHROOM, AND POTATO GRATIN

Hands-on: 27 min. Total: 1 hr. 12 min.

Home fries meet casserole in this ultimate comfort food dish.

2 (4-ounce) hot turkey Italian sausage links, casings removed

1 tablespoon butter

3 cups chopped onion

4 ounces sliced cremini mushrooms

1½ pounds red potatoes, coarsely chopped

½ teaspoon kosher salt

½ cup fat-free, lower-sodium chicken broth

Cooking spray

3 ounces Swiss cheese, shredded (about ¾ cup)

2 tablespoons chopped fresh thyme

1. Preheat oven to 400°.

2. Heat a large nonstick skillet over medium-high heat. Add sausage to pan; sauté 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt; sauté 5 minutes or until browned, stirring occasionally.

3. Stir in sausage and broth. Remove from heat. Spoon potato mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.

SERVES 4 (serving size: about 1 cup)

CALORIES 358; FAT 13g (sat 6.9g, mono 3.9g, poly 1.6g); PROTEIN 19.5g; CARB 40.5g; FIBER 4g; CHOL 63mg; IRON 2.6mg; SODIUM 619mg; CALC 196mg

ONE-PAN BROCCOLI-BACON MAC ’N’ CHEESE

Hands-on: 25 min. Total: 25 min.

Butternut squash puree enhances the color here without distracting from the cheesy flavor, and it sneaks in another serving of vegetables. If you can’t find frozen butternut puree, swap in an equal amount of mashed sweet potato or canned unsweetened pumpkin.

2 center-cut bacon slices, chopped

3 garlic cloves, minced

2 cups unsalted chicken stock (such as Swanson)

1 cup 1% low-fat milk

1 (10-ounce) package frozen butternut squash puree, thawed

10 ounces uncooked large elbow macaroni

3 cups chopped broccoli florets

½ teaspoon salt

½ teaspoon ground black pepper

5 ounces sharp cheddar cheese, shredded and divided (about 1¼ cups)

1. Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp. Remove bacon from pan.

2. Remove all but 2 teaspoons bacon drippings from pan. Add garlic to ­drippings in pan; sauté 30 seconds.

3. Add stock, milk, and squash to pan; bring to a boil, stirring occasionally.

4. Add pasta; cover, ­reduce heat, and ­simmer 5 minutes. Stir in broccoli; cover and cook 3 minutes or until pasta is done and sauce is thickened.

5. Stir in salt, pepper, and 4 ounces cheddar cheese. Sprinkle bacon and remaining cheese on top. Cover; let stand 1 minute.

SERVES 6 (serving size: about 1⅓ cups)

CALORIES 339; FAT 10g (sat 5.7g, mono 2.8g, poly 0.7g); PROTEIN 18g; CARB 45g; FIBER 4g; CHOL 29mg; IRON 3mg; SODIUM 566mg; CALC 267mg

ONE-POT PASTAS CAN BE A MISNOMER if the noodles are boiled and then transferred to a colander while the rest of dish is composed in the pan. We consolidate the process by cooking dry pasta right in the flavorful liquid for the sauce. ­Noodles ­absorb just enough liquid while thickening the creamy sauce, no transfer needed.

CLASSIC LASAGNA WITH MEAT SAUCE

Hands-on: 16 min. Total: 66 min.

Extra-lean ground beef (which sometimes cooks up dry) works well here because it’s combined with marinara to keep it moist.

A bit of melted butter enriches fat-free ricotta; it tastes great and has less fat and sat fat than part-skim ricotta.

1½ cups fat-free ricotta cheese

6 ounces part-skim mozzarella cheese, shredded (about 1½ cups)

¼ cup fresh flat-leaf parsley leaves, divided

1½ tablespoons unsalted butter, melted

1 tablespoon finely chopped fresh oregano

5 garlic cloves, minced and divided

1 large egg, lightly beaten

12 ounces extra-lean ground beef (93% lean)

½ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper

1 (25-ounce) jar lower-sodium marinara sauce (such as Dell’Amore)

Cooking spray

6 lasagna noodles, cooked

1 ounce Parmigiano-Reggiano cheese, grated (about ¼ cup)

1. Preheat oven to 375°.

2. Combine ricotta, 2 ounces (about ½ cup) mozzarella, 2 tablespoons parsley, butter, oregano, 1 garlic clove, and egg; set mixture aside.

3. Place ground beef in a large non­stick skillet over medium-high heat; sprinkle with peppers and remaining 4 garlic cloves. Cook for 9 minutes or until beef is browned, stirring to crumble; drain. Return beef mixture to pan; stir in marinara sauce, and remove from heat.

4. Spread ½ cup meat sauce in bottom of a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Cut bottom third off each noodle to form 6 long and 6 short noodles; cut short noodles in half to form 12 pieces. Arrange 2 long noodles along outside edges of dish; arrange 4 short noodle pieces along center of dish. Top noodles with 1 cup meat sauce. Top with 2 long noodles and 4 short noodle pieces, all of ricotta mixture, and 1 cup meat sauce. Arrange remaining 2 long noodles and 4 short noodle pieces on top. Spread remaining meat sauce over top noodles. Sprinkle evenly with remaining 4 ounces (1 cup) mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray. Bake at 375° for 30 minutes. Uncover and bake for an additional 10 minutes or until bubbly.

5. Preheat broiler to high. (Keep lasagna in oven.)

6. Broil lasagna for 1 to 2 minutes or until cheese is golden brown and sauce is bubbly. Remove from oven; let stand 10 minutes. Sprinkle with remaining 2 tablespoons parsley; cut into 6 pieces.

SERVES 6 (serving size: 1 piece)

CALORIES 378; FAT 15.3g (sat 6.8g, mono 6.3g, poly 1g); PROTEIN 27g; CARB 30g; FIBER 3g; CHOL 92mg; IRON 1mg; SODIUM 591mg; CALC 395mg

CHEESY PASTA BAKE

Hands-on: 39 min. Total: 59 min.

14 ounces uncooked ziti or mostaccioli

12 ounces ground turkey breast

8 ounces sweet turkey Italian sausage, casings removed

Cooking spray

1½ tablespoons olive oil

2 cups chopped onion

¼ teaspoon crushed red pepper

6 garlic cloves, minced

½ cup red wine

5 cups lower-sodium marinara sauce (such as Dell’Amore)

½ cup chopped fresh basil

6 ounces whole-milk mozzarella cheese, thinly sliced

2 ounces grated Parmigiano- Reggiano cheese, divided (about ½ cup packed)

2 tablespoons small basil leaves or torn basil

1. Preheat oven to 350°.

2. Cook pasta according to the package directions, omitting salt and fat; drain and set aside.

3. Place turkey and sausage in a medium bowl, and mix well with hands to combine. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey mixture to pan; cook 8 minutes or until browned, stirring to crumble. Remove from pan.

4. Add oil to pan; swirl to coat. Add onion and pepper; sauté 4 minutes. Add garlic; sauté for 5 minutes or until onion is tender. Add wine, scraping the pan to loosen browned bits, and cook for 4 minutes or until liquid almost evaporates. Stir in pasta, turkey mixture, marinara sauce, and ½ cup basil. Spoon mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Top with mozzarella and ¼ cup Parmigiano-Reggiano. Bake at 350° for 25 minutes or until bubbly and cheese melts and begins to brown. Remove from oven; sprinkle with basil leaves and the remaining ¼ cup Parmigiano-Reggiano cheese.

SERVES 8 (serving size: about 1½ cups)

CALORIES 492; FAT 14.2g (sat 6.1g, mono 4.8g, poly 1.4g); PROTEIN 30.2g; CARB 88g; FIBER 2.4g; CHOL 72mg; IRON 2.8mg; SODIUM 708mg; CALC 224mg

LAMB TAGINE SHEPHERD’S PIE

Hands-on: 40 min. Total: 1 hr. 34 min.

Classic shepherd’s pie gets a Moroccan update with heady, aromatic spices in the filling and a garlicky whipped chickpea topping in place of the usual mashed potatoes.

5 teaspoons extra-virgin olive oil, divided

1½ pounds lean boneless leg of lamb, trimmed and cut into bite-sized pieces

1 cup chopped onion

1 cup chopped carrot

1½ teaspoons kosher salt, divided

4 teaspoons minced fresh garlic

1 tablespoon tomato paste

1 teaspoon ground turmeric

¼ teaspoon ground cumin

¼ teaspoon ground cinnamon

¼ teaspoon ground red pepper

½ cup red wine

1½ cups unsalted chicken stock

¼ cup dried apricots, chopped

¼ cup golden raisins

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lemon juice, divided

2 tablespoons unsalted chicken stock

2 garlic cloves

1 (15-ounce) can unsalted chickpeas, rinsed and drained

Cooking spray

1. Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb to pan; cook 4 minutes or until browned, stirring occasionally. Remove lamb from pan. Repeat procedure with remaining lamb. Add onion and carrot to pan, and sauté for 3 minutes. Stir in 1¼ teaspoons salt, 4 teaspoons garlic, and next 5 ingredients (through red pepper); sauté 30 seconds. Stir in wine; cook 1 minute, scraping pan to loosen browned bits. Stir in lamb, 1½ cups chicken stock, apricots, and raisins. Bring to a simmer; cover, reduce heat to low, and simmer 30 minutes. Stir in chopped cilantro and 1 tablespoon juice.

2. Preheat the oven to 350°.

3. Combine remaining 1 tablespoon olive oil, remaining 1 tablespoon lemon juice, remaining ¼ teaspoon salt, 2 tablespoons chicken stock, 2 garlic cloves, and chickpeas in a mini food processor; process until smooth. Spoon ⅔ cup lamb mixture into each of 6 (7-ounce) ramekins. Top each serving with about 3 tablespoons chickpea mixture. Lightly coat chickpea mixture with cooking spray. Place ramekins on a baking sheet. Bake at 350° for 30 minutes or until tops begin to brown.

SERVES 6

CALORIES 373; FAT 17.5g (sat 6.1g, mono 8.1g, poly 1.5g); PROTEIN 26.6g; CARB 23.8g; FIBER 3.8g; CHOL 76mg; IRON 3.4mg; SODIUM 632mg; CALC 68mg

CHICKEN TETRAZZINI

Hands-on: 35 min. Total: 65 min.

10 ounces uncooked linguine

2 tablespoons butter

¼ cup all-purpose flour

2½ cups unsalted chicken stock

1 (12-ounce) can evaporated low-fat milk

2.5 ounces grated Parmigiano-Reggiano cheese, divided

1 ounce ⅓-less-fat cream cheese

1 teaspoon kosher salt

½ teaspoon black pepper

4 teaspoons olive oil, divided

2 (8-ounce) packages sliced mushrooms

1 cup chopped onion

1½ tablespoons minced garlic

2 teaspoons fresh thyme

½ cup dry white wine

3 cups shredded cooked chicken breast

1 cup frozen green peas

Cooking spray

1½ ounces French bread baguette, torn

¼ cup chopped fresh flat-leaf parsley

1. Preheat oven to 375°.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Gradually add stock and milk; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in 2 ounces Parmigiano-Reggiano cheese, cream cheese, salt, and pepper.

4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 3 minutes, stirring occasionally. Add onion, garlic, and thyme; sauté 3 minutes. Add wine; cook 1 minute. Combine milk mixture, mushroom mixture, pasta, chicken, and peas; toss to combine. Spoon the pasta mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray.

5. Place bread in a food processor; drizzle with remaining 1 teaspoon oil. Process until coarse crumbs form. Combine breadcrumbs and remaining Parmigiano-Reggiano; sprinkle evenly over pasta. Bake at 375° for 30 minutes or until browned and bubbly. Sprinkle with chopped parsley.

SERVES 8 (serving size: about 1¼ cups)

CALORIES 435; FAT 12.2g (sat 4.9g, mono 4.1g, poly 1.3g); PROTEIN 33.2g; CARB 45g; FIBER 3.6g; CHOL 69mg; IRON 3mg; SODIUM 573mg; CALC 249mg

CHIMICHURRI MAC AND CHEESE

Hands-on: 12 min. Total: 32 min.

Chimichurri—the South American herb sauce typically served with meat—revs up basic mac and cheese with tangy flavors. You can also serve this in individual ramekins or small ­serving skillets (as shown).

8 ounces uncooked ziti rigate

1¼ cups 1% low-fat milk

1 cup unsalted chicken stock (such as Swanson)

3 tablespoons all-purpose flour

¼ teaspoon salt

2.5 ounces extra-sharp cheddar cheese, shredded and divided (about ⅔ cup)

2 ounces light processed cheese (such as Velveeta Light), cubed

1 teaspoon olive oil

1 cup chopped onion

¼ cup fresh oregano leaves

1 tablespoon fresh thyme leaves

¼ teaspoon crushed red pepper

8 garlic cloves, crushed

1 cup chopped fresh flat-leaf parsley stems

¾ cup chopped fresh cilantro stems

2 tablespoons fresh lime juice

Cooking spray

3 tablespoons fresh cilantro leaves

1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. While pasta cooks, combine milk, chicken stock, flour, and salt in a medium saucepan, stirring with a whisk. Bring to a boil over medium heat; cook 1 minute or until thickened. Let stand 5 minutes. Add 2 ounces shredded cheddar and processed cheese, stirring until smooth.

4. Heat a 10-inch cast-iron skillet over medium-high heat. Add oil; swirl to coat. Add onion, oregano, thyme, pepper, and garlic; cook 3 minutes, stirring occasionally. Combine onion mixture, parsley stems, cilantro stems, and lime juice in a food processor; pulse until coarsely chopped.

5. Combine pasta, milk mixture, and parsley mixture. Heat cast-iron skillet over high heat. Coat pan with cooking spray. Add pasta mixture to pan; sprinkle with remaining ½ ounce cheddar cheese. Broil 8 inches from heat for 5 minutes or until cheese is browned. Sprinkle with cilantro leaves.

SERVES 4 (serving size: about 1½ cups)

CALORIES 419; FAT 10.9g (sat 6.1g, mono 3.1g, poly 0.7g); PROTEIN 20g; CARB 60.9g; FIBER 3.4g; CHOL 28mg; IRON 3.5mg; SODIUM 540mg; CALC 302mg

Flavor Hit

Pep up your pasta with zingy ­chimichurri sauce full of fresh herbs, crushed red pepper, and garlic. On another night, stir in a little chopped chipotle chile in adobo or refrigerated pesto sauce.

CHICKEN ENCHILADA CASSEROLE

Hands-on: 30 min. Total: 60 min.

These enchiladas are a cinch to assemble and easy to freeze—just cover one of the pans with foil. If you plan to serve a crowd, bake in one (13 x 9–inch) baking dish. The chicken stays moist throughout baking and reheating, thanks to a gentle poach and a creamy verde sauce. Fresh cilantro stems have tons of flavor; make sure to include them in the sauce.

2 cups water

6 black peppercorns

1 large garlic clove, crushed

1 bay leaf

1¾ pounds skinless, boneless chicken breasts

¾ teaspoon kosher salt

5 ounces Monterey Jack cheese, shredded and divided (about 1¼ cups)

4 green onions, thinly sliced

1 cup chopped fresh cilantro

1½ pounds fresh tomatillos, chopped

1 (4-ounce) can chopped green chiles, undrained

¼ cup half-and-half

2 ounces ⅓-less-fat cream cheese, softened

Cooking spray

15 (6-inch) corn tortillas, halved

½ cup quartered cherry tomatoes

¼ cup cilantro leaves (optional)

1. Preheat oven to 350°.

2. Bring 2 cups water, peppercorns, garlic, and bay leaf to a boil in a large saucepan. Add chicken to pan; reduce heat and simmer, partially covered, 15 minutes or until chicken is done, turning after 10 minutes. Place chicken on a plate; cool slightly. Remove garlic clove from pan; reserve. Shred chicken with 2 forks. Place chicken, salt, 3 ounces Monterey Jack cheese (about ¾ cup), and green onions in a bowl; stir to combine.

3. Place reserved garlic clove, cilantro, tomatillos, and chiles in the bowl of a food processor; process until finely chopped. Add half-and-half and cream cheese; process until smooth.

4. Coat 2 (8-inch) square glass or ceramic baking dishes with cooking spray. Spread ½ cup tomatillo sauce in the bottom of each dish. Arrange 5 tortilla halves over sauce in each dish; top each dish with one-fourth of chicken mixture. Repeat layers once, ending with tortillas and remaining tomatillo sauce. Sprinkle evenly with remaining 2 ounces Monterey Jack (about ½ cup). Bake at 350° for 25 minutes or until bubbly. Divide each dish into 4 pieces. Place 1 piece on each of 8 plates; sprinkle evenly with tomato and cilantro leaves, if desired. Serve immediately.

SERVES 8 (serving size: 1 piece)

CALORIES 345; FAT 12.7g (sat 5.7g, mono 3.2g, poly 1.6g); PROTEIN 30g; CARB 28g; FIBER 5g; CHOL 87mg; IRON 2mg; SODIUM 497mg; CALC 204mg

Make Ahead

Partially bake one or both casseroles for 15 minutes. Cool to room temperature, cover with heavy-duty foil, and freeze up to two months. Bake, uncovered, at 400° for 45 minutes or until bubbly.

TURKEY POSOLE CASSEROLE WITH CORNMEAL BISCUIT TOPPING

Hands-on: 24 min. Total: 52 min.

The casserole is a cross between tamale pie, posole, and—somehow—chicken and dumplings. It’s a great use for leftover roasted chicken or turkey, taking the flavors south of the border for a welcome break from the American potpie palate. You can also use store-bought rotisserie chicken.

Filling:

1 cup unsalted chicken stock (such as Swanson)

1 pound tomatillos, husks removed and quartered

1 tablespoon canola oil

2 cups chopped onion

6 garlic cloves, minced

1 large poblano pepper, seeded and chopped

1 teaspoon ground cumin

¾ teaspoon kosher salt

2 (15-ounce) cans white hominy, rinsed and drained

2 tablespoons finely ground yellow cornmeal

3 cups shredded cooked skinless, boneless dark- and light-meat turkey

½ cup chopped fresh cilantro

Cooking spray

Topping:

5.63 ounces unbleached all-purpose flour (about 1¼ cups)

⅔ cup finely ground yellow cornmeal

1½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

¼ cup chilled butter, cut into small pieces

¼ cup finely chopped green onions

3 ounces pepper-Jack cheese, shredded (about ¾ cup)

1¼ cups fat-free buttermilk

1. Preheat oven to 400°.

2. To prepare filling, place chicken stock and tomatillos in a blender; process until smooth. Set aside.

3. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, garlic, and poblano; sauté 5 minutes or until tender. Stir in cumin; sauté 30 seconds, stirring constantly. Add stock mixture, ¾ teaspoon salt, and hominy; bring to a simmer. Stir in 2 tablespoons cornmeal; simmer 1 minute or until thickened. Stir in turkey and cilantro. Pour into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray.

4. To prepare topping, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through ¼ teaspoon salt) in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chopped green onions and pepper-Jack cheese. Add buttermilk; stir just until combined. Drop batter by 2 tablespoonfuls evenly over filling. Bake at 400° for 28 minutes or until topping is lightly browned.

SERVES 8

CALORIES 430; FAT 15g (sat 6.7g, mono 3.4g, poly 2.1g); PROTEIN 25g; CARB 47.7g; FIBER 4.6g; CHOL 67mg; IRON 3.3mg; SODIUM 699mg; CALC 196mg