Lenten Dishes Perfect For The Whole Family

Pizza Spaghetti Pie - Makes 6 Servings

Courtesy of TheSpruceEats.com

Ingredients: • 1 pound uncooked spaghetti • 4 cups spaghetti sauce, plus extra for serving • 2 large eggs • 1/2 cup sour cream • 1/2 cup Parmesan cheese, grated • 1 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 1 teaspoon dried basil • 1 cup spinach, cooked and drained • 1 cup mozzarella cheese, shredded • Ricotta cheese, optional • Chopped parsley, optional

Directions: 1. Gather the ingredients. 2. Cook the spaghetti according to package directions. Drain and allow the pasta to cool for 20 minutes. Preheat the oven to 425 F. 3. Toss the cooked noodles with the pasta sauce until completely coated. 4. Whisk together the eggs, sour cream, Parmesan cheese, basil, salt, and pepper. 5. Toss the pasta with the egg mixture. Then, toss in the spinach and mozzarella cheese until they are evenly distributed into the pasta. 6. Grease a springform pan and wrap aluminum foil around the bottom and sides of the pan to prevent leakage. Pour the spaghetti mixture into the springform pan and smooth the top so it is even. 7. Place the springform pan onto a baking sheet. Place the spaghetti pie in the oven and bake for about 35 minutes or until the edges are crisp and the casserole is bubbling.

• Remove it from the oven and top with 1/3 cup of the Parmesan cheese. Broil for 2 to 5 minutes or until the top is crisp.

• Remove from the oven and top with more Parmesan cheese and parsley. Wait 10 minutes before removing the springform.

• Remove the springform, cut into slices and serve with ricotta cheese and additional spaghetti sauce if you wish!

Tips: Make the spaghetti pie a day ahead of time. Do not bake it, wrap completely in plastic wrap, and place it in the refrigerator overnight or for a few hours. You can do the same for the freezer. Simply freeze the unbaked, wrapped pie for up to one month. When you are ready to bake, remove it from the freezer the night before and defrost in the refrigerator overnight.

Macaroni & Smoked Cheddar Cheese - Makes 6 Servings

Courtesy of TheSpruceEats.com

Ingredients: • 8 ounces elbow macaroni • 4 tablespoons (2-ounces) unsalted butter • 1/4 cup all-purpose flour • 1 teaspoon salt, more as needed • 1/4 teaspoon freshly ground black pepper • 1 teaspoon dry mustard • 2 cups milk • 8 ounces shredded smoked cheddar cheese, about 2 cups • 4 ounces shredded American process cheese, about 1 cup

For the topping: • 1 cup soft fresh breadcrumbs • 2 tablespoons (1-ounce) unsalted butter, melted • 1 dash paprika

Directions: 1. Heat oven to 350 F. 2. Lightly butter a 2 1/2-quart baking dish. 3. Cook macaroni in boiling salted water following the package directions. Drain the pasta thoroughly and set aside. 4. In a large saucepan over medium-low heat, melt butter; add flour and stir until blended. Stir in salt, pepper, and mustard. Gradually stir in the milk and continue cooking, stirring, until mixture is thickened. Stir in cheeses until melted and smooth. Add the macaroni and stir to blend.​ Continued on next page Continued from previous page 5. Spoon the macaroni and cheese mixture into the prepared baking dish. 6. Combine breadcrumbs and melted butter, tossing to coat well; sprinkle over the macaroni mixture. Lightly sprinkle with paprika. 7. Bake for 25 minutes, or until browned and bubbly.

Vegetarian Breakfast Burritos - Makes 4 Servings

Courtesy of TheSpruceEats.com

Ingredients: • 2 cups cooked rice • 2 tablespoons fresh cilantro, chopped • 2 limes, juiced • 1/2 medium onion, diced • 3 to 4 cloves garlic, minced • 2 tablespoons vegetable oil (or olive oil) • 1 (15-ounce) can black beans (or pinto beans), drained • 1 tablespoon chili powder • 1/2 teaspoon ground cumin • 1 tablespoon hot sauce, or to taste • 4 (10-inch) large tortillasDirections

Directions: 1.Gather the ingredients. 2. In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir. 3. In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute. 4. Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes. 4. Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want. 5. Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito. 6. Cut in half, and serve immediately.

Tips: Warm tortillas are much easier to fold. You can microwave them under a damp paper towel for 15 seconds, place them on a griddle over low heat, or wrap them in foil and bake for about 15 minutes at 350 F. Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you add more, your veggie burrito may not close properly. Let the burritos sit for a couple of minutes so the tortillas mold to the fillings.

Quick & Easy Tuna Tacos - Makes 4 Servings

Courtesy of TheSpruceEats.com

Ingredients: • 2 tablespoons mayonnaise • 2 tablespoons cream • 1 teaspoon fresh lemon juice (or lime juice) • 1/4 cup chopped onion • 1/4 cup cilantro, chopped • 1 teaspoon vegetable oil •1 (8-ounce) can tuna, well-drained • 4 hard or soft corn tortillas

Directions 1. Gather the ingredients. 2. Whisk together the mayonnaise, sour cream, cream, and lemon or lime juice. 3. In a separate bowl, stir together the onions and cilantro. Set this garnish and the cream sauce aside for the moment. 4. Heat oil in a small pan and sauté the tuna, stirring often, until the tuna is heated through and very slightly browned. Take the pan off the heat. 5. If using soft tortillas, heat a griddle over high heat and place them on it. Heat the tortillas, turning once or twice in the process, until they are very hot. For hard taco shells, place them on a baking sheet and heat until crispy. 6. Place 1/4 of the tuna mixture onto each tortilla, then top each with some of the onion-cilantro mix, and a drizzle of cream sauce. 7. Serve tacos immediately. Offer Mexican table sauce, bottled hot sauce, or other condiments of your choice.

Recipe Variations: Make your tuna tacos more like fried fish tacos by topping them with some shredded lettuce or cabbage, or with a fresh slaw mixture. (Make sure slaw is well-drained if it contains dressing.)