11 Cheesy Vegetarian Dinner Recipes That Even Meat-Lovers Will Love

Ready to impress even the toughest meat lovers at the dinner table? We’ve rounded up 11 cheesy vegetarian recipes that are so delicious and satisfying, they might just convert the staunchest of carnivores. From rich pastas to comforting casseroles, these dishes are packed with flavor and perfect for any occasion.

Caprese Grilled Cheese Sandwich

The Caprese Grilled Cheese Sandwich is a delightful twist on the classic grilled cheese, packed with fresh flavors and melty goodness. Combining the freshness of tomatoes and basil with gooey mozzarella, this sandwich is a perfect cheesy vegetarian dinner recipe that even meat-lovers will rave about.

Simple to make, it captures the essence of a Caprese salad while providing the warmth and comfort of a grilled cheese. Whether served for lunch or dinner, it’s sure to please everyone at the table!

Ingredients

• 2 slices of crusty bread (like ciabatta or sourdough)
• 1 cup fresh mozzarella cheese, sliced
• 1 medium tomato, sliced
• Fresh basil leaves
• 1 tablespoon balsamic glaze (optional)
• Butter or olive oil for grilling

Instructions

1. Preheat a skillet over medium heat.
2. Butter one side of each slice of bread. Place one slice, butter-side down, in the skillet.
3. Layer the mozzarella, tomato slices, and fresh basil on top. Drizzle with balsamic glaze if desired.
4. Top with the second slice of bread, butter-side up.
5. Grill for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
6. Remove from the skillet, slice, and serve warm.

Cheddar and Broccoli Quinoa Bake

This Cheddar and Broccoli Quinoa Bake combines the wholesome goodness of quinoa with the beloved flavors of cheddar cheese and fresh broccoli. It’s a creamy, cheesy dish that’s both satisfying and nutritious, making it a perfect choice for any dinner table. Plus, it’s simple to whip up, even on a busy weeknight!

The rich, cheesy texture paired with tender broccoli gives a delightful taste that even meat-lovers will appreciate. It’s a great way to sneak in some veggies while enjoying comfort food vibes!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup chopped green onions (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer covered for about 15 minutes, or until the liquid is absorbed.
3. In a large mixing bowl, combine cooked quinoa, broccoli, half of the cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Mix well.
4. Transfer the mixture to a greased baking dish and top with the remaining cheddar cheese.
5. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. If desired, sprinkle with chopped green onions before serving.

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole is a comforting dish that brings together the mild flavor of cauliflower with rich, gooey cheese. It’s a delightful option for anyone who enjoys cheesy vegetarian dinner recipes, and it’s surprisingly simple to whip up. This casserole is perfect for those chilly nights when you want something hearty without a lot of fuss.

The combination of roasted cauliflower, creamy cheese sauce, and crunchy topping creates a satisfying texture and flavor that even meat-lovers will appreciate. Plus, this dish is versatile; you can mix in your favorite vegetables or spices to make it your own. It’s a great way to sneak in some veggies while keeping things tasty!

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup crushed crackers (like Ritz or saltines)
• 2 tablespoons melted butter

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
3. In a mixing bowl, combine the shredded cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix until well blended.
4. Add the cooked cauliflower to the cheese mixture and stir gently to coat the florets evenly.
5. Transfer the mixture to a greased baking dish. In a separate bowl, mix the crushed crackers with melted butter and sprinkle over the top of the casserole.
6. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
7. Let cool for a few minutes before serving. Enjoy your cheesy, comforting casserole!

Mushroom and Swiss Cheese Risotto

Mushroom and Swiss Cheese Risotto is a creamy, rich dish that perfectly marries the earthy flavors of mushrooms with the nutty, smooth texture of Swiss cheese. This risotto offers a comforting taste that will satisfy even the most ardent meat lovers, proving that cheesy vegetarian dinner recipes can stand on their own.

Making risotto might seem tricky, but it’s quite straightforward. The key is to take your time, allowing the rice to absorb the broth gradually. With just a few ingredients, you’ll create a dish that’s both elegant and hearty, making it perfect for any dinner occasion.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup sliced mushrooms (like cremini or button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1 cup shredded Swiss cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent.
3. Add garlic and mushrooms, cooking until mushrooms are tender.
4. Stir in the Arborio rice, cooking for about 2 minutes until lightly toasted.
5. If using, pour in the white wine and let it simmer until mostly absorbed.
6. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
7. After about 18-20 minutes, when the rice is creamy and al dente, stir in the Swiss cheese until melted.
8. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Creamy Spinach and Ricotta Stuffed Shells

Spinach and ricotta stuffed shells are a delightful and comforting dish that even non-vegetarians will love. These jumbo pasta shells are filled with a creamy mixture of ricotta cheese, fresh spinach, and spices, all topped with marinara sauce and melted mozzarella. The combination of flavors is rich, cheesy, and downright delicious.

This recipe is simple to make, making it a perfect weeknight dinner. With just a handful of ingredients and a few easy steps, you can whip up a satisfying meal that will impress everyone around the table. Let’s get cooking!

Ingredients

• 12 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Cook the Pasta: Boil the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Prepare the Filling: In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, and Italian seasoning. Mix well until fully combined.
3. Stuff the Shells: Preheat your oven to 350°F (175°C). Take a spoonful of the ricotta mixture and fill each shell. Place the stuffed shells in a greased baking dish.
4. Add Sauce and Cheese: Pour marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella cheese on top.
5. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
6. Serve: Let cool for a few minutes before serving. Enjoy your cheesy vegetarian dinner!

Stuffed Bell Peppers with Feta and Olives

Stuffed bell peppers are a delightful dish that combines vibrant colors and fresh flavors. Filled with a savory mixture of feta, olives, and hearty grains, these peppers are not only eye-catching but also packed with taste. The creamy feta adds a tangy note, while the olives provide a briny richness that complements the sweetness of the peppers.

This recipe is simple to make, making it perfect for a weeknight dinner. Just prepare the filling, stuff the peppers, and bake until everything is heated through and the peppers are tender. Even meat-lovers will find it satisfying!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 cup canned diced tomatoes
• 1/2 cup feta cheese, crumbled
• 1/2 cup black olives, pitted and sliced
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large bowl, combine the cooked quinoa or rice, diced tomatoes, feta cheese, olives, parsley, oregano, salt, and pepper.
4. Drizzle olive oil over the mixture and stir well to combine.
5. Stuff each bell pepper with the filling until they are filled to the top.
6. Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to help steam the peppers.
7. Bake for 30-35 minutes, or until the peppers are tender.
8. Remove from the oven and let cool for a few minutes before serving.

Spinach and Artichoke Dip Pasta

This Spinach and Artichoke Dip Pasta is a delightful twist on a classic dip, combining creamy, cheesy flavors with tender pasta. It’s an easy recipe that brings the comforting taste of your favorite appetizer right to your dinner table.

With its rich and savory profile, this dish is not only satisfying but also packed with nutrition from the spinach and artichokes. Perfect for busy weeknights, it comes together in a flash and will impress even the most dedicated meat-lovers!

Ingredients

• 8 oz pasta of your choice
• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup crushed crackers (for topping)

Instructions

1. Cook the Pasta: In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a large skillet over medium heat, combine the cream cheese and sour cream. Stir until smooth, then add the mozzarella and Parmesan cheese. Mix until melted and creamy.
3. Add Vegetables: Stir in the chopped spinach and artichoke hearts. Season with garlic powder, salt, and pepper. Cook until the spinach wilts, about 2-3 minutes.
4. Combine: Add the cooked pasta to the skillet and toss until evenly coated in the cheesy mixture.
5. Top and Bake: Preheat the oven to 350°F (175°C). Transfer the pasta to a baking dish, sprinkle crushed crackers on top, and bake for 15-20 minutes until bubbly and golden.

Vegetable Lasagna with Three Cheeses

Vegetable Lasagna with Three Cheeses is a comforting dish that brings together layers of rich flavors and textures. It combines creamy ricotta, tangy mozzarella, and sharp Parmesan, all nestled between sheets of pasta and a hearty mix of vegetables. This dish is perfect for anyone looking for cheesy vegetarian dinner recipes, even those who usually prefer meat.

The preparation is straightforward, making it a great option for a weeknight dinner or a special occasion. Each bite offers a delicious blend of melted cheese and tender veggies, ensuring that everyone at the table will be satisfied and coming back for seconds!

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups spinach, fresh
• 1 cup mushrooms, sliced
• 1 cup zucchini, chopped
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. In a skillet, sauté the mushrooms and zucchini for about 5 minutes until tender. Add the spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Place three lasagna noodles on top.
5. Add half the ricotta cheese, half the vegetable mix, and a layer of mozzarella. Repeat the layering process with more noodles, remaining ricotta, vegetables, marinara sauce, and mozzarella.
6. Top with the last three noodles, remaining marinara sauce, and sprinkle the Parmesan cheese on top.
7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
8. Let it cool for a few minutes before slicing and serving.

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks are a delightful twist on the classic dish, packed with cheesy goodness and layers of flavor. This recipe combines tender slices of eggplant with marinara sauce and melted cheese, making it a comforting and satisfying meal that even meat-lovers will enjoy. Plus, it’s pretty easy to whip up, so you won’t spend all night in the kitchen!

Each bite offers a scrumptious mix of savory tomato sauce, gooey cheese, and perfectly roasted eggplant. It’s a fantastic option for a cozy dinner or a gathering with friends. Serve these stacks with a side salad or some crusty bread for the perfect cheesy vegetarian dinner recipe that everyone will love.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried oregano
• Fresh basil for garnish
• Olive oil for drizzling

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, sprinkle with salt and let sit for about 15 minutes to draw out moisture. Pat them dry with a paper towel.
3. Drizzle olive oil over the eggplant slices and roast in the oven for about 20 minutes, turning them halfway through until they are golden brown.
4. In a baking dish, start layering: place a layer of eggplant, followed by marinara sauce, mozzarella, and Parmesan. Repeat until all ingredients are used, finishing with cheese on top.
5. Bake in the oven for 25-30 minutes, until the cheese is bubbly and golden. Let it cool for a few minutes before garnishing with fresh basil and serving.

Cheesy Vegetable Samosas

Cheesy vegetable samosas are a delicious and satisfying treat that can easily win over even the most devoted meat-lovers. These crispy, golden pastries are stuffed with a flavorful mix of vegetables and gooey cheese, creating a delightful combination of textures and tastes. Perfect as an appetizer or a main dish, they boast a savory filling that bursts with flavor in every bite.

This recipe is simple to follow, making it a great choice for both beginners and seasoned cooks. With just a few ingredients and a bit of time, you can whip up a batch of these cheesy delights that will have everyone coming back for more!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon oil
• 1/2 cup water (as needed)
• 1 cup mixed vegetables (peas, carrots, potatoes), cooked and mashed
• 1 cup shredded cheese (your choice)
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• Oil for frying

Instructions

1. Make the Dough: In a bowl, mix flour and salt. Add oil and water gradually until a smooth dough forms. Cover and let it rest for 30 minutes.
2. Prepare the Filling: In a separate bowl, combine the mashed vegetables, shredded cheese, cumin powder, garam masala, and chili powder. Mix well.
3. Assemble the Samosas: Divide the dough into small balls. Roll each ball into a thin oval. Cut the oval in half to form two semi-circles. Fold one semi-circle into a cone shape, sealing the edge with a little water. Fill with the vegetable and cheese mixture, then seal the open edge.
4. Fry the Samosas: Heat oil in a deep frying pan over medium heat. Carefully place the samosas in the hot oil and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
5. Serve: Enjoy these cheesy vegetable samosas hot with your favorite dipping sauce!

Zucchini and Corn Fritters with Cheese

These zucchini and corn fritters are a delightful twist on traditional fritters, packed with flavors and textures that even meat-lovers will crave. The combination of fresh zucchini and sweet corn creates a light, crispy exterior, while the melted cheese inside adds a rich, creamy element. Perfect for a quick weeknight dinner or as a tasty appetizer, these fritters are simple to whip up and can be enjoyed by everyone.

Pair them with your favorite dipping sauce or enjoy them on their own. Whether served for dinner or as a snack, they are sure to become a family favorite. Let’s jump right into how you can make these cheesy vegetarian dinner recipes at home!

Ingredients

• 2 medium zucchini, grated
• 1 cup sweet corn (fresh or canned)
• 1 cup all-purpose flour
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, finely chopped
• Oil for frying

Instructions

1. Prepare the Zucchini: Place the grated zucchini in a clean towel and squeeze out excess moisture. This helps the fritters crisp up nicely.
2. Mix Ingredients: In a bowl, combine the grated zucchini, sweet corn, flour, shredded cheese, eggs, baking powder, salt, pepper, and green onions. Stir until everything is well mixed.
3. Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium heat.
4. Fry the Fritters: Spoon about 2 tablespoons of the mixture into the hot oil for each fritter. Flatten them slightly with the back of the spoon. Fry for 3-4 minutes on each side until golden brown.
5. Drain Excess Oil: Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil.
6. Serve: Enjoy the fritters warm with your favorite dipping sauce or a dollop of sour cream on the side.