Comforting Casseroles

Warm up this winter with these hearty one-pan bakes.

- Liz Mervosh

MY DEVOTION TO CASSEROLES BEGAN in high school—specifically, on turkey supreme day in the cafeteria. This delightful dish, layered with mashed potatoes, gravy, and turkey, would run out every time, no matter the season. Since then, casseroles have come to embody everything I love about cooking—comfort, indulgence, simplicity, and often a heavy dose of cheese—all in one dish. When the days are short and cold, I yearn for a cozy King Ranch Casserole (recipe p. 48). Along with the typical shredded chicken, corn tortillas, and sautéed bell pepper, I amp up the classic Tex-Mex casserole with salsa macha verde (chile crisp also works well) for an infusion of umami-rich, smoky heat. For a dose of nostalgia (and plenty of cheese), I’ll whip up Baked Ziti with Shortcut Vodka Sauce (recipe below), which is loaded with ricotta, mozzarella, and Parmesan. But my favorite thing about casseroles is their easy practicality: They can be assembled in advance and are designed to feed a crowd—or, better yet, provide leftovers for days.

Baked Ziti with Shortcut Vodka Sauce

ACTIVE 1 HR; TOTAL 1 HR 30 MIN; SERVES 8

Three types of cheese—Parmesan, ricotta, and mozzarella—come together with spicy Italian sausage and a shortcut vodka sauce in this crowd-pleasing baked pasta. For the flavor of a slow-simmered sauce with the ease of weeknight dinner, recipe developer Liz Mervosh leans on jarred marinara sauce, spiking it with vodka to create a touch of sharpness and finishing with a splash of heavy cream. Assemble the dish in layers, rather than tossing it all together, for pockets of melty cheese and creamy sauce throughout the casserole.

12 oz. uncooked ziti

2 Tbsp. olive oil

1 lb. hot Italian sausage, casings removed

1 yellow onion, finely chopped (about 1½ cups)

3 garlic cloves, thinly sliced

¼ cup tomato paste

¾ cup (6 oz.) vodka