From cheesy stuffed shells and chunky minestrone to fluffy focaccia, these vegetarian Italian recipes deliver bold, comforting flavors without any meat.
Some of Italy’s most iconic recipes, like pizza Margherita and cacio e pepe, are built around cheese, herbs and vegetables, not meat. That’s why vegetarian Italian recipes feel so natural; they lean into regional ingredients that define the cuisine, like tomatoes, basil, mozzarella, olive oil and Parmesan. Just like other Mediterranean-inspired recipes, these Italian meals use fresh produce and simple techniques to create comforting dinners.
We focused on dishes that are naturally vegetarian in addition to twists on traditionally meat-heavy recipes. Instead of beef and pork meatballs, this collection has recipes for eggplant or tofu-based meatballs, perfect for smothering with your favorite simple pasta sauce. You’ll find plenty of pasta ideas, from pillowy gnocchi to silky zucchini pasta, along with hearty soups that work for lunch or dinner. Fresh options like mushroom panzanella, marinated tomatoes and caprese salad are easy side dishes and when paired with rosemary focaccia, can be a light meal on their own.
Some of these recipes are made for slow weekend cooking, while others come together fast, for when you need quick weeknight pasta dinners in less than 30 minutes. To save time, make a big batch of tomato sauce in advance and freeze it in small containers, so it’s always on hand. Or, give any dish a hit of Italian flavor with a sprinkle of homemade Italian seasoning. Whether you need a fast, pantry-friendly dinner or are adapting to a meatless lifestyle, these vegetarian Italian dishes satisfy without skipping a beat.
1/45
Potato Gnocchi
From the Recipe Creator:
My Italian mother remembers her mother making these dumplings for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me some day. —Tina Mirilovich, Johnstown, Pennsylvania
Nutrition Facts:
1 serving: 159 calories, 1g fat (0 saturated fat), 27mg cholesterol, 674mg sodium, 33g carbohydrate (1g sugars, 2g fiber), 5g protein.
2/45
Pizza Margherita
From the Recipe Creator:
This homemade pizza margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. You’ll be glad the recipe makes not one but two 13-inch pizzas! —Loretta Lawrence, Myrtle Beach, South Carolina. Want to try more variations? Try this delicious vegan pizza.
Nutrition Facts:
1 piece: 304 calories, 15g fat (7g saturated fat), 36mg cholesterol, 625mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 17g protein.
3/45
Stuffed Shells
From the Recipe Creator:
More cheese, please! You'll get your fill from saucy jumbo pasta shells loaded with four kinds—mozzarella, Asiago, ricotta and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal for a future busy night. —Taste of Home Test Kitchen
Nutrition Facts:
3 stuffed shells: 376 calories, 14g fat (9g saturated fat), 49mg cholesterol, 959mg sodium, 39g carbohydrate (13g sugars, 4g fiber), 25g protein.
4/45
Dreamy Polenta
From the Recipe Creator:
I grew up eating polenta, so it’s a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. —Ann Voccola, Milford, Connecticut
Nutrition Facts:
3/4 cup: 444 calories, 29g fat (18g saturated fat), 100mg cholesterol, 379mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 13g protein.
If you’ve ever wondered about when to use grits vs. polenta, or when to substitute plain old cornmeal, we’ve got some answers!
5/45
Summer Zucchini Pasta
From the Recipe Creator:
I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy pasta dish is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. —Beth Berlin, Oak Creek, Wisconsin
Nutrition Facts:
1 cup: 254 calories, 7g fat (1g saturated fat), 0 cholesterol, 505mg sodium, 42g carbohydrate (8g sugars, 3g fiber), 7g protein.
6/45
Marinated Cheese
From the Recipe Creator:
This special appetizer always makes it to our neighborhood parties and is the first to disappear from the buffet table. It's attractive, delicious—and so easy! —Laurie Casper, Coraopolis, Pennsylvania
Nutrition Facts:
1 ounce cheese: 121 calories, 11g fat (6g saturated fat), 30mg cholesterol, 153mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.
7/45
Garden Vegetable Tomato Sauce
From the Recipe Creator:
I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. —Ann Sheehy, Lawrence, Massachusetts
Nutrition Facts:
1/2 cup: 81 calories, 3g fat (0 saturated fat), 0 cholesterol, 317mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
8/45
Eggplant Meatballs
From the Recipe Creator:
We love eggplant Parmesan, so I created this crowd-pleasing meatless 'meatball' by combining roasted eggplant with a blend of aromatic herbs, cheese and crispy panko bread crumbs. Serve them over pasta, nestle them in crusty rolls for meatball subs or offer them as appetizers at your next gathering. —Sharon Ricci, Mendon, New York
Nutrition Facts:
4 meatballs: 350 calories, 18g fat (4g saturated fat), 62mg cholesterol, 2320mg sodium, 36g carbohydrate (13g sugars, 7g fiber), 11g protein.
9/45
Pull-Apart Herb Bread
From the Recipe Creator:
The ingredients for this recipe are so simple and the results so spectacular that I'm always willing to share the secret. It's actually a variation of a doughnut recipe I made years ago, using refrigerated biscuits. The best part of having this bread is tearing it apart and eating it warm. —Evelyn Kenney, Hamilton, New Jersey
Nutrition Facts:
1 piece: 257 calories, 14g fat (8g saturated fat), 23mg cholesterol, 569mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 6g protein.
10/45
Slow-Cooker Minestrone
From the Recipe Creator:
There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker will do most of the work for you! This minestrone is easy to put together but has all the flavor of a high-effort dish. —Erin Raatjes, New Lenox, Illinois
Nutrition Facts:
1-1/3 cups: 165 calories, 1g fat (0 saturated fat), 0 cholesterol, 813mg sodium, 33g carbohydrate (6g sugars, 6g fiber), 7g protein.
11/45
Marinated Tomatoes
From the Recipe Creator:
My niece introduced me to this colorful recipe some time ago. I now make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a great way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia
Nutrition Facts:
about 2 pieces: 93 calories, 9g fat (1g saturated fat), 0 cholesterol, 4mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
12/45
Green Beans and Mushrooms
From the Recipe Creator:
"We love green beans at our house and enjoy them at least once a week. I'm always experimenting with new ways to fix them," pens Sue Haviland of Lake Mills, Wisconsin. "Garlic cloves and mushrooms lend them delicious flavor in this quick-and-easy dish. I like to steam the beans so they keep most of their nutrients."
Nutrition Facts:
2/3 cup: 61 calories, 2g fat (1g saturated fat), 5mg cholesterol, 175mg sodium, 10g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
13/45
Lentil Meatballs
Nutrition Facts:
1 meatball: 62 calories, 2g fat (0 saturated fat), 10mg cholesterol, 287mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 3g protein.
14/45
Grilled Caprese Quesadillas
From the Recipe Creator:
Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to make your quesadillas heartier by adding grilled chicken. —Amy Mongiovi, Lititz, Pennsylvania
Nutrition Facts:
1 quesadilla: 535 calories, 25g fat (13g saturated fat), 67mg cholesterol, 665mg sodium, 52g carbohydrate (5g sugars, 8g fiber), 25g protein.
15/45
Tuscan Portobello Stew
From the Recipe Creator:
Here’s a healthy one-skillet meal that’s quick and easy to prepare, yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Nutrition Facts:
1-1/4 cups: 309 calories, 8g fat (1g saturated fat), 0 cholesterol, 672mg sodium, 46g carbohydrate (9g sugars, 13g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.
16/45
Sweet Potato Panzanella
From the Recipe Creator:
This is my favorite lunch dish during the fall season. Every bite is filled with flavor and texture, but it isn't too high in calories. —Mary M. Leverette, Columbia, South Carolina
Nutrition Facts:
3/4 cup: 142 calories, 7g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
17/45
Olive Oil Dip
From the Recipe Creator:
Combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor. —Taste of Home Test Kitchen
Nutrition Facts:
1 tablespoon dipping oil: 122 calories, 14g fat (2g saturated fat), 0 cholesterol, 50mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
18/45
Manicotti Shells
Nutrition Facts:
3 manicotti: 480 calories, 22g fat (11g saturated fat), 201mg cholesterol, 1128mg sodium, 44g carbohydrate (17g sugars, 3g fiber), 27g protein.
19/45
Spaghetti Sauce Without Meat
From the Recipe Creator:
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
Nutrition Facts:
1/2 cup: 133 calories, 7g fat (1g saturated fat), 0 cholesterol, 614mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 2g protein.
20/45
Penne All’Arrabiata
From the Recipe Creator:
Pasta all’arrabiata, a classic Italian recipe, is my comfort food be it summer or winter. My kids and I love sprinkling pangrattato (fried bread crumbs) on top of the arrabiata sauce. —Smitha Haridasan, Ganapathy, India
Nutrition Facts:
1-1/2 cups: 355 calories, 9g fat (1g saturated fat), 0 cholesterol, 227mg sodium, 60g carbohydrate (4g sugars, 3g fiber), 11g protein.
21/45
Cherry Tomatoes and Mozzarella
From the Recipe Creator:
This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. —Summer Jones, Pleasant Grove, Utah
Nutrition Facts:
2/3 cup: 127 calories, 9g fat (4g saturated fat), 22mg cholesterol, 194mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 6g protein.
22/45
Slow-Cooker Ratatouille
From the Recipe Creator:
Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. —Jolene Walters, North Miami, Florida
Nutrition Facts:
3/4 cup: 116 calories, 5g fat (1g saturated fat), 0 cholesterol, 468mg sodium, 18g carbohydrate (10g sugars, 6g fiber), 3g protein. Diabetic exchanges: 1 starch, 1 fat.
23/45
Pressure-Cooker Caponata
From the Recipe Creator:
This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana
Nutrition Facts:
1/4 cup: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 189mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.
24/45
Caprese Salad
From the Recipe Creator:
My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. —Melissa Pearson, Sandy, Utah
Nutrition Facts:
1 serving: 256 calories, 19g fat (9g saturated fat), 45mg cholesterol, 161mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 11g protein.
25/45
Over-the-Rainbow Minestrone
From the Recipe Creator:
This vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
Nutrition Facts:
1-1/2 cups: 231 calories, 7g fat (1g saturated fat), 2mg cholesterol, 1015mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 9g protein.
26/45
Sweet Potato Tortellini with Hazelnut Sauce
From the Recipe Creator:
Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. —Charlene Chambers, Ormond Beach, Florida
Nutrition Facts:
9 tortellini with 2 tablespoons sauce: 662 calories, 34g fat (17g saturated fat), 77mg cholesterol, 718mg sodium, 73g carbohydrate (16g sugars, 4g fiber), 17g protein.
27/45
Artichoke Caprese Platter
From the Recipe Creator:
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
Nutrition Facts:
1/2 cup: 192 calories, 16g fat (7g saturated fat), 30mg cholesterol, 179mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 7g protein.
28/45
Acini di Pepe Salad
From the Recipe Creator:
Looking for a quick lunch idea? Blend veggies, tiny pasta and juicy pineapple bits to make my favorite acini di pepe salad recipe. —June Herke, Watertown, South Dakota
Nutrition Facts:
3/4 cup: 295 calories, 11g fat (3g saturated fat), 11mg cholesterol, 284mg sodium, 42g carbohydrate (14g sugars, 4g fiber), 7g protein.
29/45
Tofu Meatballs
From the Recipe Creator:
These tofu meatballs are a game changer for the meatless appetizer world, especially when served with a side of ranch. Each bite has a burst of flavor from seasonings like oregano, basil, garlic and onion powder. —Sue Draheim, Waterford, Wisconsin
Nutrition Facts:
1 meatball: 37 calories, 3g fat (1g saturated fat), 8mg cholesterol, 129mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.
30/45
Ravioli with Creamy Squash Sauce
From the Recipe Creator:
Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good your family won't notice it's meatless. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/4 cups: 671 calories, 51g fat (22g saturated fat), 122mg cholesterol, 578mg sodium, 42g carbohydrate (2g sugars, 7g fiber), 18g protein.
31/45
Vegetable Lentil Soup
From the Recipe Creator:
Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin
Nutrition Facts:
1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.
32/45
Nonni’s Fritole
From the Recipe Creator:
My Italian grandmother was famous for her fritole and made these treats for her family and friends. Years later we found her recipe card and tried making them without success for several years. We finally figured out the missing part of this recipe–the self-rising flour! Now we can have these as often as we like. It brings back so many wonderful memories. — Ann Marie Eberhart, Gig Harbor, Washington
Nutrition Facts:
1 fritole: 69 calories, 2g fat (0 saturated fat), 12mg cholesterol, 131mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 2g protein.
33/45
Pressure-Cooker Sicilian Steamed Leeks
From the Recipe Creator:
I love the challenge of developing recipes for the fresh leek from my garden, a delicious but underused vegetable. This Italian-flavored dish is a family favorite. —Roxanne Chan, Albany, California
Nutrition Facts:
1 serving: 83 calories, 2g fat (0 saturated fat), 0 cholesterol, 77mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
34/45
Balsamic Asiago Salad
From the Recipe Creator:
You can toss this tasty salad together in 10 minutes flat. Simply drizzle bottled dressing over the colorful blend of greens, tomato and peppers. Then add a quick sprinkle of garlic-seasoned cheese and serve. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 72 calories, 4g fat (1g saturated fat), 4mg cholesterol, 169mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
35/45
Herbed Bread Twists
From the Recipe Creator:
A blend of herbs and a special shape dress up ordinary frozen bread dough in this unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan
Nutrition Facts:
1 twist: 84 calories, 4g fat (2g saturated fat), 17mg cholesterol, 140mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein.
36/45
Mamma’s Caponata
From the Recipe Creator:
This is fabulous as an appetizer, but you can easily turn it into a meal. Instead of having it on bread, serve it over warm pasta. —Georgette Stubin, Canton, Michigan
Nutrition Facts:
1/4 cup: 57 calories, 4g fat (1g saturated fat), 0 cholesterol, 134mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
37/45
Mushroom Panzanella
From the Recipe Creator:
My fresh take on classic Italian bread salad pairs well with grilled or roasted meats. —Jennifer Beckman, Falls Church, Virginia
Nutrition Facts:
1 cup: 210 calories, 13g fat (2g saturated fat), 5mg cholesterol, 506mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
38/45
Great Garlic Bread
From the Recipe Creator:
Garlic bread may be the go-to accompaniment to any pasta dish or Italian-style soup—but there’s no reason it has to be run-of-the-mill! This tasty garlic bread topped with cheese adds the wow factor to any entree. —Taste of Home Test Kitchen
Nutrition Facts:
1 piece: 283 calories, 14g fat (8g saturated fat), 34mg cholesterol, 457mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 8g protein.
39/45
Cauliflower Gnocchi
From the Recipe Creator:
I came up with this cauliflower gnocchi recipe after trying Trader Joe's cauliflower gnocchi. This dish reminds me of cauliflower gratin, especially if you add Parmesan—but the gnocchi are also good on their own. —Ben Rogojan, Seattle, Washington
Nutrition Facts:
1/2 cup: 165 calories, 10g fat (6g saturated fat), 57mg cholesterol, 486mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 starch.
40/45
Rosemary Focaccia
From the Recipe Creator:
The savory aroma of rosemary as this classic bread bakes is irresistible. Try this bread as a side with any meal, as a snack or as a pizza crust. —Debrah Peoples, Calgary, Alberta
Nutrition Facts:
1 piece: 147 calories, 6g fat (1g saturated fat), 0 cholesterol, 75mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.
41/45
Orange and Olives Salad
From the Recipe Creator:
My grandmother made sure this orange and olives salad was on our holiday table every year. It's so light and simple to make. And it looks pretty on the table! —Angela David, Lakeland, Florida
Nutrition Facts:
1 serving: 54 calories, 3g fat (0 saturated fat), 0 cholesterol, 185mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat.
42/45
Olive and Red Pepper Linguine
From the Recipe Creator:
With 16 grandchildren, I find that someone is always hungry. This is a quick dish to fix. I sometimes serve garlic bread alongside it for an easy meatless meal. —Betty Carpenter, Hookstown, Pennsylvania
Nutrition Facts:
1 cup: 159 calories, 6g fat (1g saturated fat), 4mg cholesterol, 221mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1.500 starch, 1 fat.
43/45
Caprese Skewers
From the Recipe Creator:
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Nutrition Facts:
1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.
44/45
Italian White Bean Soup
From the Recipe Creator:
A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas
Nutrition Facts:
1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 714mg sodium, 29g carbohydrate (5g sugars, 6g fiber), 8g protein.
45/45
Tomato Cucumber Mozzarella Salad
From the Recipe Creator:
I used fresh mozzarella for the first time last year and loved it. I wanted to incorporate it into as many dishes as possible and came up with this tomato cucumber basil salad. It has quickly become a mainstay at my house. —Jennifer Klann, Corbett, Oregon
Nutrition Facts:
3/4 cup: 160 calories, 14g fat (3g saturated fat), 11mg cholesterol, 265mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1 vegetable.
Vegetarian Italian Recipes FAQ
Can vegetarian Italian dishes still be authentic?
Yes, many traditional Italian recipes are naturally vegetarian or have variations with and without meat, like lasagna. Recipes like pasta alla Norma, Margherita pizza and minestrone soup include robust ingredients like tomatoes, eggplant, beans and herbs for hearty meatless meals that make the most of regional produce.
What quick, meatless Italian dinner options can I make on a weeknight?
Pasta is one of the fastest meatless Italian dinner options when you are short on time, but its endless versatility, from cheese-stuffed ravioli to spicy penne, ensures dinner never feels boring or repetitive. Cooked farro and crusty bread only need a handful of raw or roasted vegetables and a vinaigrette to make a grain salad or panzanella hearty enough to be the main course. Instead of a long-simmered marinara, try a fresh cherry tomato sauce you can make in the time it takes to boil pasta to al dente.
Are Italian vegetarian recipes kid-friendly?
Yes, many Italian vegetarian dishes are great for kids, like baked pasta, cheesy lasagna, pizza Margherita and creamy risottos. These homemade kid-friendly recipes typically feature mild sauces and recognizable flavors like tomato, mozzarella and garlic, and can be customized even further if needed. Toss pasta lightly with sauce and serve the rest on the side for anyone who prefers a heavier dousing of tomato. Skip the pepper flakes or fennel seeds for seasoning and use dried oregano or a little more garlic instead. To make meals more fun, pick up different pasta shapes that look like coils or pumpkins, which won’t change the taste but still offer something new.
