Pasta

One skillet is the hero for this cozy, cheesy, easy lasagna.

This household favourite came about when I was making mac and cheese and had some leftover tomato sauce to use up. It’s now the only mac and cheese I make. Fortunately, it’s endlessly customizable—perfect for cleaning out the fridge!—Camilla Wynne

Inspired by the fancified grilled cheese of the early 2010s, this creamy mac and cheese is coated with three types of cheese and sweet roasted squash for a seasonal take on our favourite pasta dish. Roast the squash a day or two in advance, then refrigerate until needed. Gently stirring in the cheese without melting it will give you a deliciously gooey effect when serving.

Always end up with a half-can hanging around? No longer. These recipes will use it all up, long before the next fridge clean-out.

This classic hearty soup comes together in just half an hour—and makes great use of your parmigiano-reggiano rind to add depth of flavour.