15 Ina Garten Comfort Food Recipes for Cozy Nights In

Some nights call for food that feels like a warm blanket: bubbling casseroles, tender braises and big bowls of pasta. These comfort food recipes are inspired by Ina Garten’s approach to home cooking, where familiar classics get a little upgrade from good ingredients, fresh herbs and smart techniques.

Many of them can be made ahead or frozen, so a cozy dinner is never far away during a busy week. Whether you’re cooking for your family, feeding friends on a cold weekend or just treating yourself, these are the recipes worth staying in for.

1. Grown-Up Mac and Cheese

A creamy Gruyère and sharp cheddar sauce, a hint of nutmeg and a crisp breadcrumb topping layered over sliced tomatoes make this mac and cheese a true crowd-pleaser. The tomatoes add brightness and make it pretty enough for company.

Servings: 8

Total time: 1 hour

Ingredients

• 1 pound elbow macaroni or cavatappi
• 1 tablespoon kosher salt, for the pasta water
• 1 quart whole milk
• 1/2 cup (1 stick) unsalted butter, divided, plus more for the dish
• 1/2 cup all-purpose flour
• 12 ounces Gruyère, grated (about 4 cups)
• 8 ounces extra-sharp cheddar, grated (about 2 cups)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3 small ripe tomatoes, thinly sliced
• 1 1/2 cups fresh breadcrumbs

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 3-quart gratin dish.
2. Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package directions. Drain well.
3. Heat the milk in a saucepan until steaming. Melt 6 tablespoons of the butter in a large pot, whisk in the flour and cook over low heat for 2 minutes. Whisk in the hot milk and cook, whisking, for 2 to 3 minutes, until thick and smooth.
4. Remove from the heat, add the Gruyère, cheddar, salt, pepper and nutmeg and stir until melted. Fold in the pasta and pour into the prepared dish.
5. Arrange the tomato slices on top. Melt the remaining 2 tablespoons butter, toss it with the breadcrumbs and sprinkle over the tomatoes. The dish can be covered and refrigerated for up to 1 day; add about 15 minutes to the baking time.
6. Bake for 30 to 35 minutes, until the sauce is bubbling and the top is golden. Let rest for 5 minutes before serving.

2. Chicken Pot Pie

A creamy filling of chicken, carrots, celery, onions and peas under a flaky, golden puff pastry crust is the definition of a cozy dinner. Roasting your own chicken breasts gives the filling the best flavor, but a rotisserie chicken works in a pinch.

Servings: 6

Total time: 1 hour 45 minutes

Ingredients

• 3 bone-in, skin-on chicken breasts (about 3 pounds)
• 1 tablespoon olive oil
• 2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 6 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme leaves
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped
• 1 sheet frozen puff pastry (about 9 ounces), thawed in the refrigerator
• 1 large egg, beaten with 1 tablespoon water

Instructions

1. Preheat the oven to 350°F (175°C). Rub the chicken with the olive oil, season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper and roast for 35 to 40 minutes, until it registers 165°F (74°C) on a food thermometer. Cool, discard the skin and bones and cut the meat into 3/4-inch chunks.
2. Increase the oven to 400°F (200°C). Melt the butter in a large pot over medium heat, add the onion, carrots and celery and cook for 10 minutes, until tender.
3. Stir in the flour and cook for 2 minutes. Whisk in the broth and cream and simmer for 3 to 4 minutes, until thickened. Add the thyme, the remaining 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
4. Stir in the chicken, peas and parsley and pour into a 2 1/2-quart round baking dish.
5. Roll the pastry slightly larger than the dish, drape it over the filling, trim and crimp the edges. Brush with egg wash and cut a few vents in the top.
6. Set the dish on a baking sheet and bake for 35 to 45 minutes, until the pastry is deep golden and the filling bubbles and registers 165°F (74°C). Let rest for 10 minutes before serving.

3. Chicken and Dumplings

Tender chicken simmered in a rich, creamy broth with vegetables and topped with fluffy herb dumplings is old-fashioned comfort at its best. The dumplings steam right on top of the stew, so it all comes together in one pot.

Servings: 6

Total time: 1 hour 30 minutes

Ingredients

For the stew:

• 2 pounds boneless, skinless chicken thighs
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 yellow onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 1/2 cup heavy cream
• 1 cup frozen peas

For the dumplings:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, minced
• 3 tablespoons cold unsalted butter, diced
• 3/4 cup whole milk

Instructions

1. Season the chicken with 1 teaspoon of the salt and the pepper. Heat the olive oil in a large Dutch oven over medium-high heat and brown the chicken for 3 to 4 minutes per side. Transfer to a plate.
2. Melt the butter in the pot over medium heat, add the onion, carrots and celery and cook for 8 minutes. Add the garlic and cook for 1 minute, then stir in the flour and cook for 1 minute more.
3. Gradually whisk in the broth and add the thyme, bay leaf and remaining 1/2 teaspoon salt. Return the chicken to the pot, bring to a simmer, cover and cook for 25 minutes, until the chicken registers 165°F (74°C) on a food thermometer. Remove the chicken, shred it and return it to the pot with the cream and peas. Discard the bay leaf.
4. For the dumplings, whisk the flour, baking powder, salt, parsley and chives. Cut in the butter until crumbly, then stir in the milk just until a soft dough forms.
5. Bring the stew to a gentle simmer and drop heaping tablespoons of dough over the top. Cover and simmer, without lifting the lid, for 15 minutes, until the dumplings are puffed and cooked through.
6. Serve hot in shallow bowls.

4. Classic Meatloaf with Brown Sugar Glaze

A juicy, tender meatloaf made with beef, sautéed onions and herbs gets a sweet and tangy brown sugar glaze that caramelizes in the oven. Serve it with mashed potatoes for the ultimate Sunday supper.

Servings: 8

Total time: 1 hour 30 minutes

Ingredients

For the meatloaf:

• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 cup fresh breadcrumbs
• 1/2 cup whole milk
• 2 pounds ground beef (85% lean)
• 2 large eggs, beaten
• 1/4 cup fresh parsley, chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons ketchup

For the glaze:

• 1/2 cup ketchup
• 3 tablespoons light brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground mustard

Instructions

1. Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
2. Heat the olive oil in a skillet over medium heat and cook the onion for 8 to 10 minutes, until soft. Add the garlic and thyme and cook for 1 minute. Cool.
3. Soak the breadcrumbs in the milk for 5 minutes. Add the beef, eggs, parsley, salt, pepper, ketchup and cooled onion mixture and mix gently with your hands until combined.
4. Shape into a 9-by-5-inch loaf on the baking sheet.
5. Whisk the glaze ingredients together and brush half over the loaf.
6. Bake for 1 hour to 1 hour 10 minutes, brushing with the remaining glaze halfway through, until the center registers 160°F (71°C) on a food thermometer. Let rest for 10 minutes before slicing.

5. Shepherd’s Pie

Savory ground lamb simmered with carrots, peas and a rich gravy is topped with fluffy mashed potatoes and baked until golden and bubbling. It’s a hearty one-dish dinner that can be assembled a day ahead.

Servings: 6

Total time: 1 hour 30 minutes

Ingredients

For the filling:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 2 pounds ground lamb
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, minced
• 1 cup frozen peas

For the potato topping:

• 2 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1 tablespoon kosher salt, for the cooking water
• 1/2 cup half-and-half, warmed
• 6 tablespoons unsalted butter
• 1 large egg yolk
• 1/2 cup grated sharp white cheddar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Cover the potatoes with cold water, add the 1 tablespoon salt and boil for about 20 minutes, until very tender. Drain and mash with the half-and-half, butter, egg yolk, cheddar, salt and pepper until smooth.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Cook the onion and carrots for 8 minutes, then add the garlic and cook for 1 minute.
3. Add the lamb, salt and pepper and cook, breaking up the meat, for 8 to 10 minutes, until browned and it registers 160°F (71°C) on a food thermometer. Spoon off excess fat.
4. Stir in the tomato paste and flour and cook for 1 minute, then add the broth, thyme and rosemary and simmer for 10 minutes, until thickened. Stir in the peas.
5. Preheat the oven to 400°F (200°C). Spread the filling in a 2 1/2-quart baking dish, spoon the potatoes over the top and rough up the surface with a fork. The dish can be covered and refrigerated for up to 1 day; add about 15 minutes to the baking time.
6. Bake for 25 to 30 minutes, until the top is golden and the filling is bubbling. Let rest for 10 minutes before serving.

6. Tomato Soup with Grilled Cheese Croutons

A rich, creamy tomato soup topped with crispy bite-size grilled cheese croutons turns the classic lunch combo into a fun, cozy dinner. Everyone at the table will enjoy dunking the croutons as they eat.

Servings: 6

Total time: 50 minutes

Ingredients

For the soup:

• 3 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 2 (28-ounce) cans whole peeled plum tomatoes, with their juices
• 3 cups chicken or vegetable broth
• 1 tablespoon light brown sugar
• 1 teaspoon dried oregano
• 1/4 cup fresh basil leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream

For the grilled cheese croutons:

• 4 slices sturdy white or sourdough bread
• 4 ounces sharp cheddar, sliced
• 2 tablespoons unsalted butter, softened

Instructions

1. Melt the butter in a large pot over medium heat and cook the onion for 8 to 10 minutes, until soft. Add the garlic and cook for 1 minute.
2. Add the tomatoes and their juices, broth, brown sugar, oregano, basil, salt and pepper. Bring to a boil, then simmer for 25 minutes, breaking up the tomatoes with a spoon.
3. Purée with an immersion blender until smooth. Stir in the cream and adjust the seasoning.
4. For the croutons, make 2 cheese sandwiches, butter the outsides and cook in a skillet over medium-low heat for 3 to 4 minutes per side, until golden and the cheese is melted. Cut into 1-inch squares.
5. Ladle the soup into bowls and top with the grilled cheese croutons. The soup can be refrigerated for up to 4 days or frozen for up to 3 months.

7. Cheesy Chicken Enchiladas

Tortillas rolled around seasoned chicken and melty cheese, smothered in a homemade red enchilada sauce and baked until bubbling, are a family favorite for good reason. Make a double batch and freeze one for another cozy night.

Servings: 6

Total time: 1 hour 15 minutes

Ingredients

For the enchilada sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 (8-ounce) can tomato sauce
• 2 cups chicken broth
• 1/2 teaspoon kosher salt

For the enchiladas:

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 (4-ounce) can diced green chiles
• 3 cups shredded cooked chicken
• 4 ounces cream cheese, softened
• 2 1/2 cups grated Monterey Jack, divided
• 1/2 teaspoon kosher salt
• 10 (8-inch) flour tortillas
• Sour cream, sliced scallions and fresh cilantro, for serving

Instructions

1. Make the sauce: heat the olive oil in a saucepan over medium heat, whisk in the flour, chili powder, cumin, garlic powder and oregano and cook for 1 minute. Whisk in the tomato sauce, broth and salt and simmer for 10 minutes, until slightly thickened.
2. Preheat the oven to 375°F (190°C). Heat the olive oil in a skillet and cook the onion for 6 minutes, until soft. Transfer to a bowl and mix with the green chiles, chicken, cream cheese, 1 1/2 cups of the Monterey Jack and the salt.
3. Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Fill each tortilla with about 1/3 cup of the chicken mixture, roll it up and place it seam side down in the dish.
4. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. The dish can be covered and refrigerated for up to 1 day or frozen for up to 3 months.
5. Cover with foil and bake for 20 minutes, then uncover and bake for 10 to 15 minutes more, until bubbling and the filling registers 165°F (74°C) on a food thermometer.
6. Top with sour cream, scallions and cilantro and serve.

8. Perfect Roast Chicken with Lemon and Garlic

A whole chicken stuffed with lemon, garlic and thyme and roasted at high heat comes out with crackling-crisp skin and incredibly juicy meat. It’s one of the simplest, most satisfying dinners you can make, and the leftovers are a bonus.

Servings: 4

Total time: 1 hour 45 minutes

Ingredients

• 1 (4- to 5-pound) roasting chicken
• 1 tablespoon kosher salt, plus more for the cavity
• 1 teaspoon freshly ground black pepper, plus more for the cavity
• 1 large bunch fresh thyme
• 2 lemons, 1 halved and 1 cut into wedges
• 1 head garlic, halved crosswise, plus 6 whole unpeeled cloves
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 425°F (220°C). Remove the giblets and pat the chicken very dry inside and out.
2. Season the cavity generously with salt and pepper and stuff it with the thyme, lemon halves and halved garlic head.
3. Brush the outside with the melted butter and season with the 1 tablespoon salt and 1 teaspoon pepper. Tie the legs together and tuck the wing tips under.
4. Place the chicken in a cast-iron skillet or small roasting pan, scatter the lemon wedges and whole garlic cloves around it and drizzle them with the olive oil.
5. Roast for 1 hour 15 minutes to 1 1/2 hours, until the skin is golden and the thickest part of the thigh registers 165°F (74°C) on a food thermometer.
6. Cover loosely with foil and rest for 15 minutes. Carve and serve with the roasted lemons, garlic and pan juices.

9. Beef Stroganoff

Tender strips of beef and golden mushrooms in a creamy, tangy sour cream sauce served over buttered egg noodles make a wonderfully cozy weeknight dinner. It all cooks in one skillet in about 40 minutes.

Servings: 4

Total time: 40 minutes

Ingredients

• 1 1/2 pounds beef sirloin, cut into thin strips
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter
• 1 pound cremini mushrooms, sliced
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon sweet paprika
• 1 1/2 cups beef broth
• 3/4 cup sour cream
• 2 tablespoons fresh parsley, chopped
• 12 ounces wide egg noodles, cooked and tossed with butter, for serving

Instructions

1. Season the beef with 1 teaspoon of the salt and the pepper. Heat the oil in a large skillet over high heat and sear the beef in batches for 1 to 2 minutes per side, until browned and it registers 145°F (63°C) on a food thermometer. Transfer to a plate.
2. Reduce the heat to medium, melt the butter and add the mushrooms and onion. Cook for 10 minutes, until browned, then add the garlic and cook for 1 minute.
3. Sprinkle with the flour and paprika and stir for 1 minute. Gradually stir in the broth and simmer for 5 minutes, until thickened.
4. Reduce the heat to low and stir in the sour cream and remaining 1/2 teaspoon salt without letting the sauce boil. Return the beef and any juices to the skillet and heat through for 1 to 2 minutes.
5. Sprinkle with parsley and serve over the buttered egg noodles.

10. Spaghetti and Meatballs

Tender meatballs made with beef, parmesan and fresh herbs simmer in a simple, rich tomato sauce before being piled onto a big bowl of spaghetti. It’s the kind of family dinner that makes everyone happy, and the meatballs freeze beautifully.

Servings: 6

Total time: 1 hour 30 minutes

Ingredients

For the meatballs:

• 1 cup fresh breadcrumbs
• 1/3 cup whole milk
• 1 1/2 pounds ground beef (85% lean)
• 2 large eggs, beaten
• 1/2 cup freshly grated parmesan
• 1/4 cup fresh parsley, chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil

For the sauce and pasta:

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh basil, chopped, plus leaves for garnish
• 1 pound spaghetti
• Freshly grated parmesan, for serving

Instructions

1. Soak the breadcrumbs in the milk for 5 minutes. Add the beef, eggs, parmesan, parsley, garlic, salt, pepper and nutmeg and mix gently with your hands. Shape into 1 3/4-inch meatballs, making about 18.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat and brown the meatballs in batches for 6 to 8 minutes, turning, until browned all over. Transfer to a plate.
3. Pour off the fat, add the remaining 2 tablespoons olive oil and the onion and cook for 8 minutes. Add the garlic and cook for 1 minute. Add both cans of tomatoes, the oregano, salt and pepper and bring to a simmer.
4. Return the meatballs to the pot, cover and simmer for 25 to 30 minutes, until they register 160°F (71°C) on a food thermometer. Stir in the chopped basil.
5. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, then drain.
6. Serve the spaghetti topped with sauce, meatballs, basil leaves and parmesan. The meatballs in sauce can be frozen for up to 3 months.

11. Classic Pot Roast with Vegetables

A well-marbled chuck roast braised low and slow with onions, carrots, potatoes, garlic and thyme becomes so tender it falls apart with a fork. The rich pan gravy makes this one-pot Sunday dinner even better the next day.

Servings: 6

Total time: 3 hours 45 minutes

Ingredients

• 1 (3 1/2- to 4-pound) boneless beef chuck roast
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons all-purpose flour, divided
• 2 tablespoons vegetable oil
• 2 yellow onions, cut into wedges
• 4 garlic cloves, smashed
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1 tablespoon apple cider vinegar
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 pound carrots, cut into 2-inch chunks
• 1 1/2 pounds small Yukon Gold potatoes, halved
• 2 tablespoons unsalted butter, softened
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 300°F (150°C). Pat the roast dry, season with the salt and pepper and dust with 2 tablespoons of the flour.
2. Heat the oil in a large Dutch oven over medium-high heat and sear the roast for 4 to 5 minutes per side, until deeply browned. Transfer to a plate.
3. Add the onions and cook for 5 minutes, then add the garlic and tomato paste and cook for 2 minutes. Stir in the broth and vinegar, scraping up the browned bits. Return the roast to the pot and add the thyme and bay leaves.
4. Cover and braise in the oven for 2 hours.
5. Add the carrots and potatoes around the roast, cover and braise for 1 to 1 1/4 hours more, until the meat is fork-tender and well past 145°F (63°C) and the vegetables are tender.
6. Transfer the roast and vegetables to a platter and discard the thyme and bay leaves. Mash the softened butter with the remaining 2 tablespoons flour, whisk it into the simmering cooking liquid on the stovetop and cook for 3 to 5 minutes, until thickened. Slice the beef and serve with the vegetables and gravy.

12. Chicken Parmesan

Crispy, golden breaded chicken cutlets topped with marinara, fresh mozzarella and parmesan, then baked until bubbling, make a dinner nobody ever turns down. Serve it over spaghetti or with a simple green salad.

Servings: 4

Total time: 50 minutes

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 3/4 cup freshly grated parmesan, divided
• 1 teaspoon dried oregano
• 1/3 cup olive oil, for frying
• 2 cups tomato marinara sauce
• 8 ounces fresh mozzarella, sliced
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Pound the cutlets to an even 1/2-inch thickness.
2. Combine the flour, salt and pepper in a shallow dish, beat the eggs in a second dish and combine the panko, 1/2 cup of the parmesan and the oregano in a third. Dredge each cutlet in the flour, dip it in the egg and press it into the panko mixture to coat.
3. Heat the olive oil in a large skillet over medium-high heat and fry the cutlets for 2 to 3 minutes per side, until golden. Drain on paper towels.
4. Spread 1 cup of the marinara in a 9-by-13-inch baking dish and arrange the cutlets on top. Spoon the remaining sauce over each cutlet and top with the mozzarella and remaining 1/4 cup parmesan.
5. Bake for 12 to 15 minutes, until the cheese is melted and bubbling and the chicken registers 165°F (74°C) on a food thermometer.
6. Garnish with basil and serve.

13. Classic Beef Lasagna

Layers of tender pasta, a slow-simmered beef and tomato sauce, creamy ricotta and plenty of mozzarella and parmesan make this the ultimate make-ahead comfort dish. It feeds a crowd and tastes even better reheated the next day.

Servings: 10

Total time: 2 hours 15 minutes

Ingredients

For the meat sauce:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 1/2 pounds ground beef (85% lean)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (6-ounce) can tomato paste
• 1/2 cup water
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup fresh basil, chopped

For the cheese filling:

• 15 ounces whole-milk ricotta
• 1 large egg
• 1/2 cup freshly grated parmesan
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon kosher salt

For assembly:

• 12 lasagna noodles
• 1 tablespoon kosher salt, for the pasta water
• 4 cups grated low-moisture mozzarella (about 1 pound)
• 1/2 cup freshly grated parmesan

Instructions

1. Heat the olive oil in a large pot over medium heat. Cook the onion for 8 minutes, then add the garlic and cook for 1 minute. Add the beef, salt and pepper and cook, breaking up the meat, for 8 to 10 minutes, until browned and it registers 160°F (71°C) on a food thermometer. Spoon off excess fat.
2. Stir in the crushed tomatoes, tomato paste, water, oregano and red pepper flakes and simmer, partially covered, for 30 minutes. Stir in the basil.
3. Meanwhile, cook the noodles in a large pot of boiling salted water until just tender, then drain and lay them flat on an oiled sheet pan. Mix the ricotta, egg, parmesan, parsley and salt in a bowl.
4. Preheat the oven to 375°F (190°C). Spread 1 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 noodles, one-third of the ricotta mixture, one-third of the remaining sauce and 1 1/3 cups of the mozzarella. Repeat twice more, then sprinkle with the parmesan. The lasagna can be covered and refrigerated for up to 1 day or frozen for up to 3 months.
5. Cover with tented foil and bake for 30 minutes. Uncover and bake for 20 to 25 minutes more, until bubbling and golden and the center registers 165°F (74°C) on a food thermometer.
6. Let rest for 15 minutes before slicing.

14. Hearty Beef and Bean Chili

Ground beef, kidney beans, tomatoes and a blend of warm spices simmer into a thick, deeply flavored chili that’s perfect for chilly nights and game days alike. Set out bowls of cheddar, sour cream and scallions and let everyone top their own.

Servings: 8

Total time: 1 hour 30 minutes

Ingredients

• 2 tablespoons olive oil
• 2 yellow onions, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 4 garlic cloves, minced
• 2 pounds ground beef (85% lean)
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1 1/2 cups beef broth
• 1 tablespoon light brown sugar
• 1 tablespoon apple cider vinegar
• Grated cheddar, sour cream and sliced scallions, for serving

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Cook the onions, bell pepper and jalapeño for 8 minutes, then add the garlic and cook for 1 minute.
2. Add the beef and cook, breaking it up, for 8 to 10 minutes, until browned and it registers 160°F (71°C) on a food thermometer. Spoon off excess fat.
3. Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper and tomato paste and cook for 2 minutes.
4. Add both cans of tomatoes, the beans, broth and brown sugar. Bring to a simmer and cook, partially covered, for 45 minutes to 1 hour, stirring occasionally, until thick.
5. Stir in the vinegar and adjust the seasoning. Serve with cheddar, sour cream and scallions. The chili can be refrigerated for up to 4 days or frozen for up to 3 months.

15. Creamy Chicken and Wild Rice Soup

Tender chicken, nutty wild rice, mushrooms and vegetables in a creamy, herb-scented broth make a soup that eats like a full meal. It’s a Midwestern classic that’s especially welcome on the coldest nights.

Servings: 8

Total time: 1 hour 30 minutes

Ingredients

• 1 cup wild rice, rinsed
• 3 cups water
• Pinch of kosher salt, for the rice
• 4 tablespoons unsalted butter
• 1 yellow onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1/3 cup all-purpose flour
• 8 cups chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Simmer the wild rice in the water with a pinch of salt, covered, for 45 to 50 minutes, until tender. Drain any excess liquid.
2. Meanwhile, melt the butter in a large pot over medium heat. Cook the onion, carrots and celery for 8 minutes, add the mushrooms and cook for 6 minutes more, then add the garlic and thyme and cook for 1 minute.
3. Sprinkle with the flour and stir for 2 minutes. Gradually whisk in the broth, then add the chicken, salt and pepper. Simmer for 20 to 25 minutes, until the chicken registers 165°F (74°C) on a food thermometer.
4. Remove the chicken, shred it and return it to the pot along with the cooked rice and cream. Heat through for 5 minutes without boiling.
5. Stir in the parsley and adjust the seasoning. The soup can be refrigerated for up to 3 days; thin it with a little broth when reheating.