Cheesy Spinach Stuffed Portobellos by Jennifer Bass

Arrabbiata Sauce by Gloria Bass

This easy, versatile sauce is revved up with a jolt of crushed red pepper for extra flavor. Perfect over penne pasta, with shrimp, scallops or Italian sausage, it also makes a great vegetarian main course without the seafood. This sauce freezes and reheats very well. I make and freeze extra batches to have on hand for quick meals.

Cheesy Vegetable Lasagna by Beth Roan

This is the best meal I have found to hide vegetables. You can use any raw vegetable you want. I prefer zucchini but you could use squash, broccoli, mushrooms, bell peppers.....So far my girls believe me when they ask "what is this green stuff???" I tell them it's just spices.

Arangini.....or Rice Balls....or Werewolf balls....I'm not sure by Michael Swiney

The German Goddess and I were discussing food one day, as happens a few times a week. On day I was making something that she couldn't pronounce and she just deadpanned "Dracula's Balls?" Ummm.....Noooo, but that's what we'll call it from now on. K?…

Italian Rice and Beans by Rich H

This is a nice rice and beans dish that is similar to risotto. It is rich and creamy. We've made the lacto-ovo vegetarian version but it can easily be adapted to vegan with some simple substitutions.

Pasta Primavera by Gretchen Wasniewski

A healthy vegetarian meal that is made in one skillet. It can be adapted to whatever leftover vegetables you have on hand or whatever fresh vegetables are in season. You can also customize this by using fresh herbs or the dry herb of your choice.