Vegetable lasagna, creamy risotto, eggplant parmesan, tender gnocchi, hearty minestrone, and pastas galore -- there are so many Italian and Italian-American specialties for vegetarians to enjoy. Find our favorite meatless dishes here, and check out our collections of Vegetarian Lasagna and Pasta Recipes and Pizza Recipes as well.
The eggplant slices are baked, not fried, in this eggplant Parmesan. This hearty vegetarian main dish can be made a month ahead and frozen so it's ready for your next family meal.
Jumbo pasta shells ("conchiglioni" in Italian) are stuffed with ricotta, mozzarella, and blanched spinach, then baked in an easy from-scratch tomato sauce. To make quick work of stuffing the shells, spoon the filling into zip-top plastic bag, snip off one corner, and simply squeeze.
A soul-satisfying dinner of three-cheese baked ziti, garlic bread, and green salad with red-wine vinaigrette only takes 40 minutes, start to finish. Feel free to add soy sausage or thawed frozen spinach to the ziti mixture.
An oven-baked version of eggplant Parmesan tops crusty Italian bread to make a satisfying vegetarian sandwich. For an extra treat, brush the halved loaf of bread with garlic butter and brown under the broiler before adding the layers of tomato sauce, eggplant, and mozzarella.
Supremely creamy and slightly pungent Taleggio cheese combines with a splash of white wine to make the sauce for wide ribbons of pasta. Choose an assortment of mushrooms, such as cremini and oyster, or use morels and chanterelles as a special treat when they're in season.
Drain some of the oil from a jar of sun-dried tomatoes and mix it with Dijon mustard to make a unique sandwich spread. Layer the cheese, tomatoes, and fresh parsley on ciabatta bread and weigh the sandwich down with heavy cans to meld the flavors for at least an hour before serving.
Toast cubes of crusty day-old bread before tossing them with fresh tomatoes, red onion, red-wine vinegar, olive oil, and lots of fresh basil. With a spoonful of creamy ricotta cheese on top of each serving, this panzanella salad is substantial enough to enjoy as a vegetarian main course.
Cauliflower and shallots become caramelized and sweet when sauteed in a hot skillet. Mint- and parsley-flecked breadcrumbs provide fresh and crunchy topping for the pasta.
Layer grilled bread with mozzarella cheese, pesto, arugula, and curls of Parmesan cheese to make this boldly flavored appetizer. If you use store-bought pesto, this recipe comes together in mere minutes.