A version for every craving, whether you want vegetables, crunch, meat or even lobster—and every one of them is cheesy too.
By Lynn Andriani
Photo: Paige Green
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With roasted butternut squash and sage mixed in to the pasta and cheese sauce, plus a sage and bread crumb topping, this casserole from chef Mitch Rosenthal's book, Cooking My Way Back Home, has a delightful balance of textures.