281 cheese ball recipes

Southern black-eyed pea salad with spinach, pecans, Monterey Jack, and mushrooms in a smoky vinegar dressing. A make-ahead side that gets better overnight in the fridge.

New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.

Penne with pumpkin cream sauce, red bell pepper, and fresh nutmeg finished with Parmesan. A cozy fall pasta for two that uses canned pumpkin puree for a silky, savory sauce in under 35 minutes.

Cincinnati four-way chili with cinnamon, allspice, and warm spices over spaghetti, topped with cheddar and raw onions. Ready in 30 minutes.

Hoosier supper, an Indiana-style ground beef and rice casserole loaded with eggplant, tomato, and onion soup mix, finished under a parmesan bread crumb crust with ripe olives.

Eggplant and tomato casserole baked under a parmesan crust, loaded with mushrooms, peppers, garlic, and a briny hit of capers. A rustic Mediterranean vegetable bake that works as a main or a hearty side.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.

Cheesy Ham, Walnut, and Vegetable Stromboli recipe

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Baked mostaccioli and ground turkey casserole layered with tomato sauce, cinnamon, nutmeg, and a light bechamel topped with mozzarella. Greek pastitsio meets weeknight dinner.

Self-crusting bean and cheese pie packed with chickpeas, kidney beans, and taco seasoning under a bubbly cheddar top. The cheesy biscuit crust forms right in the pan.

Italian sausage, shrimp, and lobster simmered in a wine-spiked tomato broth with vegetables and fusilli, then broiled under a bubbling cap of Jarlsberg cheese. This cheesy cioppino is San Francisco soul food with a gooey twist.

Rich cheese soup loaded with sharp aged cheddar, tender vegetables, and optional ham. Creamy Wisconsin-style soup with carrots, celery, mushrooms, and spicy kick.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

Spaghetti tossed in a from-scratch cream sauce with nutmeg, Marsala wine, and Parmesan, loaded with flaked tuna, sliced mushrooms, and green pepper, then baked until bubbly. Classic tuna tetrazzini the way it was meant to be made.