17 Vegetarian Casseroles to Keep You Toasty

Bake something tasty to get you through the increasingly chilly days.

View in browser|nytimes.com Continue reading the main story November 27, 2021 Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. 17 Vegetarian Casseroles to Keep You Toasty Here are several great excuses to bake something comforting: Lidey Heuck's cheesy orzo with marinara (above) is perfect with a lemony salad; Ali Slagle's spanakopita pasta harnesses the power of gooey mozzarella, briny feta and spinach; and Aaron Hutcherson's white bean and fennel casserole has a crunchy-citrusy panko topping to balance its satisfying creaminess. Have you only ever tried sweet bread puddings? Make Melissa Clark's savory recipe, with artichokes, Cheddar and scallions. Find those recipes and other warming options in this collection. Continue reading the main story ADVERTISEMENT Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Baked Spanakopita Pasta With Greens and Feta By Ali Slagle 40 minutes Makes 4 servings Johnny Miller for The New York Times. Food Stylist: Susan Spungen. Creamy White Bean and Fennel Casserole By Aaron Hutcherson 45 minutes Makes 4 to 6 servings Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Cheesy Baked Orzo With Marinara By Lidey Heuck 40 minutes Makes 4 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Savory Bread Pudding With Artichokes, Cheddar and Scallions By Melissa Clark 1 hour Makes 6 to 8 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018