If you’ve taken a peek at my last few recipes, you know I’m in my cozy one-pan meal era. This time of year especially, I really love to lean into warming and comforting seasonal dishes that embody wearing an oversized cardigan, lighting a fall scented candle, and watching a 90’s rom com. This dish is that feeling for me and has quickly become a highly requested favorite in my household. I hope it offers you a nostalgic hug, too, because I think we all could use that right now.

I’m in my one-pan wonder era, and I’m not mad about it. I just love how cozy it feels to cook an entire meal in one pot and I love the quick clean up even more!

This baked orzo bolognese has it all — carbs from the pasta, fiber from the veggies, a little fat and protein from the ground beef, and creamy texture from the cheese on top. Although this dish has carrots and celery, you’d hardly notice because it blends so well into the meat mixture making it a great option for adding veggies in when you’re not the biggest fan.

This is one of my favorite late summer meals because it’s bright and light yet cozy and comforting. Cooking pasta in broth allows the starches to form a creamy texture without the addition of a heavy cream or a lot of cheese. It’s also a one pot wonder and makes a great easily reheatable meal prep.

As a general rule, for every one cup of orzo, add two cups of liquid. So if you need this to last longer than four meals, or you want just two servings, you can customize this recipe to meet your needs. And as always, I fully encourage adding more garlic if you want! ;)

Okay, I know what you’re thinking… I do not have the time to sit and make a risotto from scratch! And trust me, I feel you, risotto is definitely a labor of love. But while we’re all sitting at home in “Quarantine 2: Winter Edition” and longing for those warm, comforting meals, when is there a better time to make risotto???

This vegetarian risotto is hearty and savory thanks to the addition of mushrooms that provide a meatiness as well as rich umami (savory) flavor…. When you try this recipe, you’ll be thanking the glutamate gods because it’s truly one for the books. I’ve made this three times in the past month and every time it’s exactly what I need for dinner on a gloomy fall Pacific Northwest evening. The process, although time consuming, is fairly simple and requires just enough skill to impress your friends without making you pull your hair out. So throw on some cozy music, grab yourself a glass of wine (or kombucha), and get cooking! You won’t regret it.