Last week, marking the beginning of the Lenten season, I covered a few ideas for meatless Friday soups. This week I have suggestions for a few tasty oven meals made with cheese and other common ingredients we all have in our pantries, fridges and freezers, no fish included.

A bubbly pasta casserole is a great idea for meatless meal planning. Fettuccini Spinach Bake is rich and satisfying, layered with deliciousness thanks to Italian seasoned tomatoes, spinach, garlic, cheese and heavy cream. A salad and crusty bread complete the meal.

If you’ve got eggs, milk, cheese, bread and a few pantry items you’ve got a tasty meal in the making. Spice it up with make-ahead Southwestern Souffle that can conveniently be prepared quickly in the evening or the morning, depending on when it will be served. Simply cover, refrigerate and bake when needed.

Fans of a cheesy broccoli casserole will enjoy Broccoli Cheese Pie where the cheese hides in the crust just waiting to surprise with flavor.

Fettuccine

Spinach Bake

1 package fettuccine, cooked and drained according to package directions

2 T. butter

1/2 cup chopped onion

2 cloves garlic, finely chopped

1/2 tsp. salt

1 (14.5-ounce) can stewed tomatoes, undrained

1 (14.5-ounce) can diced tomatoes with Italian-style herbs, undrained

1 (16-ounce) bag frozen cut leaf spinach, thawed and squeezed to drain

1 cup whipping cream

1 cup shredded Swiss cheese

Directions: In 10-inch skillet, melt butter over medium heat. Add onion and cook 3 to 4 minutes, stirring frequently, until tender. Stir in garlic, salt and the tomatoes. Cook 5 minutes, stirring occasionally, until tomatoes are hot.

In 13×9-inch glass baking dish spread half of the cooked fettuccine. Layer with all of the spinach and half of the tomato mixture. Repeat with remaining fettuccine and tomatoes. Pour cream over top and sprinkle evenly with cheese. Bake uncovered 20 to 25 minutes, or until hot and cheese is melted. Serves 6.

Southwestern Souffle

(A flavorful, and meatless, make-ahead casserole. Serve with salsa for added zip.)

12 slices white bread, crusts removed and cubed

1 (16-ounce) can whole kernel corn, drained

2 (4-ounce) cans green chilies, diced

2 cups shredded Monterey Jack cheese, divided

2 cups shredded sharp cheddar cheese, divided

4 eggs, beaten

3 cups milk

1/2 tsp. white pepper

Directions: In a buttered 4-quart baking dish, layer half of the bread, half the corn, one can of chilies and half the cheese. Repeat the layers.

Combine the eggs, milk and pepper. Pour over the top of the casserole. Cover and refrigerate overnight. Bake, uncovered, in 350-degree F. oven for 1 to 1 1/2 hours, until golden brown. Serves 12.

Broccoli Cheese Pie

Crust:

1 cup shredded Cheddar cheese

3/4 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. dry mustard

1/4 cup butter, melted

Filling:

1 medium onion, chopped

1/4-pound fresh mushrooms, sliced

1 T. butter

2 T. flour

1 cup half-and-half

1 tsp. salt

1/4 tsp. ground nutmeg

1/8 tsp. pepper

2 cups chopped cooked broccoli

3 eggs, slightly beaten

Directions: In medium bowl, combine crust ingredients using a pastry blender or fork. Press evenly into bottom and up sides of a 10-inch pie plate.

In medium skillet saute onions and mushrooms in 1 tablespoon butter till tender. Stir in flour. Add half-and-half, 1 teaspoon salt, nutmeg and pepper. Simmer 1 minute. Add broccoli and eggs and blend well.

Pour mixture over crust in pie plate. Bake in 400-degree F. oven for 15 minutes; reduce heat to 375-degrees F. and bake another 20 minutes or till set. Serves 8 to 10.