431 saucer recipes

Spinach and mushroom Florentine lasagna with ricotta, mozzarella, and Parmesan layered three times and baked under marinara or tomato-cream sauce. A vegetarian restaurant copycat.

North Carolina-style barbecued baked beans with dried pinto beans, chili powder, mustard, and tangy vinegar sauce. A smoky, spicy Southern casserole baked with onion slices on top.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Two crisp meringue discs sandwiched with dark chocolate-coffee cream and served on a pool of raspberry sauce. A showstopping make-ahead dessert for special occasions.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.

Vegetarian cabbage rolls stuffed with tofu, pearl barley, bulgur, rice, and pine nuts, baked low and slow in a sweet-tangy tomato sauce. A hearty, meat-free comfort classic.

Savoy cabbage rolls stuffed with turkey sausage, rice, scallions, and celery, simmered in a rosemary-thyme tomato sauce. A lighter version of classic stuffed cabbage.

Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.

Creamy Cajun fettuccine with shrimp, smoked sausage, carrots, and zucchini tossed in a Parmesan half-and-half sauce. A one-skillet weeknight pasta ready in 40 minutes.

Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.

Italian lasagna with ground beef, ricotta, mozzarella, and Parmesan layered with a homemade tomato meat sauce. A big-batch recipe that makes four 8x8 pans, perfect for feeding a crowd or freezing ahead.

Fat-free chili beans with brown rice, kidney beans, carrots, and tomato sauce. A vegan one-pot meal with zero added oil that's hearty, filling, and customizable.

Julia's manicotti, shells stuffed with ricotta, mozzarella, Parmesan and Romano, baked in a slow-simmered wine-laced tomato sauce. A family-style Italian-American bake with deeply seasoned red sauce.

Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.