cheesy bake

This creamy chickpea bake is the ultimate comfort food, with chickpeas and roasted vegetables in a creamy, garlicky sauce, topped with melted cheese.

Creamy chickpea bake

carrot, (diced fairly small)

aubergine ((eggplant), diced)

courgette ((zucchini), diced)

red pepper, (diced)

onion, (diced)

garlic,

parsley

tbsp oil

tbsp garlic and herb cream cheese

75 g cheddar cheese, (grated (~ 3/4 cup when grated))

Add the vegetables (carrot through garlic) to a baking dish (mine measured approx. 8 x 8 inches), along with the dried parsley and oil. Mix well to combine. Roast at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, stirring halfway, or until nicely roasted.

Add the drained chickpeas and garlic and herb cream cheese to the hot vegetables, and mix until the cream cheese has melted. Sprinkle the grated cheddar on top, and return to the oven for a further 15 minutes or so, until piping hot.

https://embed.mediavine.com/videos/im4czbtxzfgty1jxwjhr

Cook up a ravioli bake for dinner with this recipe from Delish.com.

Spinach Artichoke Ravioli Bake

butter

tbsp. flour

c. milk (preferably whole)

tbsp. cream cheese, softened

c. shredded mozzarella, divided

c. Parmesan

artichoke hearts, chopped

c. spinach,

lemon

red pepper flakes (optional)

lb. frozen cheese ravioli

Kosher salt

black pepper

tbsp. parsley

It was awesome my family loved it. I also used sun dried tomatoes and fresh Basil!! Yummy!!

So good!  Made it a few times before.  For some reason we couldn’t find any frozen ravioli this time around (I looked in 3 different grocery stores, and nothing😠), and to get enough ravioli with the fresh stuff would have cost me like $20, so I tried with some chicken and bacon sachettini (fresh pasta), and it was delicious, possibly even better

I've made this a few times. I always boil a few boneless, skinless chicken breasts and shred them and add to the sauce after it's done.

This recipe was excellent!  I made it last night for my family and there were no leftovers!
Some things:
I used 25 oz of mini ravioli (all my megamart had), it was plenty.
When I assembled it, it did look like it was shy of sauce, but it was plenty when done.
I grow kale so I used 6 oz (end weight) of cooked, chopped kale.
I used fat-free milk; with all the cheese (oh, I used a whole 2-cup bag) it was very rich.
I baked it for the suggested 30 minutes, then added the final layer of parmesan and baked another 10.
I added quite a bit of the pepper flakes as the sauce is quit mild.
I also juiced a whole lemon and used all the juice; not a very juicy lemon!
That's it!  Thanks for publishing this recipe.  It's now a permanent part of my collection!

I don’t like artichokes can I leave them out?

Fantastic! 
I added 1cup of chicken to the spinach mixture and a bit more spinach. It took longer to cook, more like 45 min. My husband gave me permission to make it again 😊

I'm not sure why many have said there isn't enough sauce. I thought there was plenty of sauce. Great recipe, will make this often.

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You don't even need to boil the ravioli first!

This Spinach Artichoke Ravioli Bake Puts Lasagna To Shame

Cheesy Broccoli Bake a delicious and easy-to-make dish that is perfect for a quick weeknight side dish or a potluck gathering. This broccoli bake recipe is a classic comfort food everyone loves!

Cheesy Broccoli Bake

oz cream cheese (softened)

eggs

milk

oz jiffy biscuit mix

broccoli

cheddar cheese

cottage cheese

salt

Prep: Start by greasing an 8x8 baking dish with non-stick cooking spray and set it aside. Then get the oven preheating to 350°F.

If you are using a block of cheddar cheese, shred the 2 cups needed. Also, prepare the broccoli as well by washing and cutting into bite sized pieces.

Assemble: In a large mixing bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in broccoli, cheddar cheese, cottage cheese and salt.

Bake: Proceed to pour the mixture into the prepared baking dish and bake, uncovered, for 50-60 minutes or until a knife inserted near center of the dish comes out clean.

Be sure to let it stand for about 10 minutes before serving. Scoop individual servings onto plates and enjoy!

This Cheesy Barbacoa Biscuit Bake combines tender, slow-cooked barbacoa beef with a spicy tomato blend, topped with golden and fluffy baked biscuits and melted mozzarella cheese. Perfect for a comforting family meal that brings together rich Mexican-inspired flavors and a satisfying cheesy finish.

Cheesy Barbacoa Biscuit Bake Recipe

tomatoes

chipotle chiles in adobo sauce

tomato paste

Tbsp. white vinegar

oregano

Tbsp. cumin

onion powder

coriander

beef

kosher salt

olive oil

(16.3-oz. tube) refrigerated biscuit dough (8 biscuits; preferably Pillsbury)

mozzarella cheese

cilantro

yellow onion

Sour cream

Lime wedges

Prepare the tomato chile sauce

In a blender or food processor, pulse diced fire-roasted tomatoes, chipotle chiles in adobo sauce, garlic, tomato paste, white vinegar, dried oregano, ground cumin, onion powder, and ground coriander until smooth to create a rich and spicy sauce.

Brown the beef

Season the cubed beef chuck roast evenly with kosher salt. Set a pressure cooker to the Sauté setting and add extra-virgin olive oil. In batches, brown the beef cubes on all sides for 2 to 3 minutes total per batch, to develop flavor and color. Transfer browned beef to a plate.

Deglaze and combine

Pour the blended tomato mixture along with 1/3 cup of water into the pressure cooker&#8217;s pot. Use a wooden spoon to scrape up any caramelized bits stuck to the bottom for extra flavor. Turn off the Sauté setting. Return browned beef to the pot and stir to combine.

Pressure cook the beef

Lock the lid in place and set the pressure cooker to Pressure Cook on high for 1 hour, allowing the beef to become tender and infused with the spices.

Release pressure

Allow the pressure cooker to naturally release pressure for 12 minutes, then perform a quick release to discharge any remaining steam. Wait until the pressure cycle is complete before opening the lid to ensure safety.

Shred the beef

Preheat the oven to 375°F. Using tongs, transfer the beef from the pot to a large bowl and shred it thoroughly with two forks. Skim any excess fat from the surface of the cooking liquid inside the pot and discard. Add 1 cup of the cooking liquid to the shredded beef and mix well for moisture and flavor.

Assemble the bake

Transfer the beef mixture evenly into a 13&#8243; x 9&#8243; baking dish. Arrange the 8 refrigerated biscuit dough pieces evenly on top of the beef layer.

Bake the casserole

Place the assembled dish in the preheated oven and bake until the biscuits rise and turn golden brown, about 23 to 25 minutes.

Add the cheese

Remove the casserole briefly from the oven and sprinkle shredded mozzarella cheese evenly over the biscuits. Return the dish to the oven and bake an additional 3 to 5 minutes until the cheese is melted and bubbly. Let the casserole cool for 5 minutes before serving.

Garnish and serve

Sprinkle freshly chopped cilantro and yellow onion over the casserole. Serve with sour cream and lime wedges on the side for added freshness and tang.

Top 4 cheesy bake recipes from across the web

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Top Tags

Creamy chickpea bake

Spinach Artichoke Ravioli Bake

Cheesy Broccoli Bake

Cheesy Barbacoa Biscuit Bake Recipe

Top 4 cheesy bake recipes from across the web

The most viewed cheesy bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy chickpea bake

Spinach Artichoke Ravioli Bake

Cheesy Broccoli Bake

Cheesy Barbacoa Biscuit Bake Recipe

The most viewed cheesy bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine