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20 BEST FALL DINNERS

These 20 Best Fall Dinners are the ultimate cozy-weather comfort foods. From oven-baked pasta and skillet pork chops to pumpkin curries and hearty galettes, these recipes are sure to become your seasonal favorites.

CREAMY APPLE CIDER CHICKEN SKILLET

This creamy apple cider chicken skillet combines sweet and savory flavors for an easy, cozy fall dinner. Serve it with mashed red potatoes, topped with the luscious pan sauce for a comforting meal everyone will enjoy.

SKILLET PORK CHOPS WITH APPLE GNOCCHI SAUTÉ

Make dinner effortless with these one-pan skillet pork chops. Toss everything in a rich hard cider glaze (or use traditional apple cider) for a dish that feels straight out of a gourmet restaurant but is perfect for a busy weeknight.

BUTTER HERBED SHRIMP AND JUICY PAN-SEARED PORK CHOPS

For a delicious surf-and-turf dinner, pair juicy pan-seared pork chops with flavorful butter-herbed shrimp. This unique combination of seafood and pork will quickly become a family favorite.

BROWN BUTTER SHEET PAN GNOCCHI WITH VEGETABLES

Roasted vegetables and gnocchi come together beautifully in a brown butter sage sauce, making this a simple yet elegant sheet pan dinner.

CREAMY PUMPKIN RAVIOLI

Switch up your pasta night with this creamy pumpkin ravioli. Ready in just 20 minutes, it’s a rich and indulgent dish perfect for cozy autumn evenings.

TRADITIONAL ITALIAN PASTA E FAGIOLI

This classic Italian pasta e fagioli soup is hearty, creamy, and bursting with flavor. Ready in just 20 minutes, it’s a comforting meal you’ll want to make again and again.

EASY VEGAN POT PIE

This easy vegan pot pie is packed with tender vegetables and baked inside a flaky, golden crust. A warm, comforting dish that’s perfect for chilly fall evenings.

CREAMY MUSHROOM PAPPARDELLE

Treat yourself to the ultimate comfort food with creamy mushroom pappardelle. Earthy mushrooms and hearty noodles are bathed in a velvety cream sauce for an unforgettable meal.

INSTANT POT STUFFED PUMPKIN

Elevate your fall dinners with this Instant Pot stuffed pumpkin. Filled with rice, steak, nuts, and cranberries, it’s a showstopping dish ready in just one hour.

SQUASH GALETTE WITH GOAT CHEESE AND PROSCIUTTO

This rustic squash galette features a buttery, flaky crust filled with sweet squash, creamy goat cheese, savory prosciutto, and chestnuts, all drizzled with maple syrup.

HEARTY VEGAN STEW WITH CHEESY DUMPLINGS

Warm up with this herby vegan stew topped with cheesy dumplings. It’s a filling, comforting dish that’s perfect for chilly weather.

SKILLET MAC AND CHEESE WITH BACON AND APPLES

This skillet mac and cheese gets a sweet-and-savory twist with crispy bacon and tender apples. Ready in just 30 minutes, it’s a family-friendly weeknight favorite.

STUFFED PEPPER CASSEROLE

Enjoy all the flavors of stuffed peppers in an easier, one-pot form! This cheesy casserole combines ground beef, rice, and vegetables for a hearty dinner.

ZIGNI (ETHIOPIAN STEW)

Zigni is a bold, spicy stew made with berbere seasoning and your choice of beef, lamb, or goat. Serve it with traditional bread for a flavorful and aromatic meal.

WELSH LAMB AND PUMPKIN PIE

Cozy up with this Welsh lamb and pumpkin pie, a rich, savory dish perfect for fall. Make a large family-sized pie or individual portions in mini pie dishes.

BRAISED APPLE CIDER SHORT RIBS

These fall-off-the-bone short ribs are braised in apple cider and herbs, creating a tender, flavorful dish that’s perfect for autumn.

STOVETOP BEEF STEW FOR TWO

This classic beef stew is made for two and features tender beef, potatoes, carrots, and peas. It’s a comforting meal that’s ideal for chilly nights.

SWEET POTATO CASSEROLE WITH BLACK BEANS, KALE, AND QUINOA

This savory vegan casserole combines roasted sweet potatoes, black beans, kale, and quinoa in a garlic-infused sauce. A satisfying and nutritious dinner option.

ROASTED APPLE CIDER SPATCHCOCK CHICKEN

This spatchcock chicken is seasoned with fall spices, roasted to perfection, and finished with a flavorful cider gravy. A quick and delicious fall dinner.

FALL VEGGIES AND RICE HARVEST BOWLS

These harvest bowls are filled with roasted Brussels sprouts, carrots, sweet potatoes, fresh greens, brown rice, quinoa, and pepitas, all topped with a creamy chili dressing for a healthy and delicious meal.

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CREAMY WHITE LASAGNA WITH SPINACH AND MUSHROOMS

This creamy white lasagna with spinach and mushrooms is one of the best vegetarian options for the holiday season. Layers of tender lasagna noodles are topped with a rich béchamel sauce, complemented by a flavorful ricotta mixture with sautéed spinach and mushrooms. It’s the ideal dish to make your Christmas Eve celebration even more special!

INGREDIENTS

White Bechamel Alfredo Sauce:

  • 8 tablespoons unsalted butter
  • 2 tablespoons minced fresh garlic (about 4-6 cloves)
  • ½ cup all-purpose flour
  • 1 quart half-and-half
  • 2 cups whole milk
  • 1 cup grated Parmesan cheese
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg

Ricotta Cheese Filling:

  • 2 tablespoons olive oil
  • 8 ounces baby bella mushrooms, sliced
  • 3 tablespoons minced garlic
  • 6 cups fresh baby spinach
  • 32 ounces whole milk ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 large eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Lasagna Assembly:

  • 9 oven-ready lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

INSTRUCTIONS

PREPARE THE WHITE BECHAMEL ALFREDO SAUCE


In a large saucepan or skillet, melt the butter over medium heat until it stops foaming. Add the minced garlic and sauté for about 1 minute.

Sprinkle the flour over the butter and garlic, whisking constantly until fully incorporated. Cook for another minute.

Gradually pour in the half-and-half and milk while whisking to avoid lumps. Continue to whisk and cook for 2-3 minutes until the sauce thickens.

Remove from heat and stir in the Parmesan cheese, salt, pepper, and nutmeg. Set aside.

MAKE THE RICOTTA CHEESE FILLING

In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until softened and browned.

Add the minced garlic and fresh spinach, cooking for 1-2 minutes until the spinach wilts. Remove from heat and set aside.

In a large bowl, combine the ricotta cheese, mozzarella, Parmesan, eggs, salt, and pepper. Stir until smooth.

Fold in the sautéed mushrooms and spinach mixture and mix well.

ASSEMBLE THE LASAGNA

Preheat your oven to 375°F (190°C) and grease a deep 9×13-inch baking dish with olive oil or cooking spray.

Spread 1-2 cups of the white sauce on the bottom of the baking dish. Layer three lasagna noodles on top. Spread one-third of the ricotta cheese mixture over the noodles, then top with one-third of the shredded mozzarella and grated Parmesan cheeses.

Pour half of the remaining white sauce over the cheese layer. Repeat the process with another layer of noodles, ricotta cheese, mozzarella, and Parmesan.

Top with the remaining white sauce and finish with the final layer of noodles, ricotta cheese mixture, and the remaining mozzarella and Parmesan cheese.

BAKE THE LASAGNA

Cover the dish with foil and bake for 50 minutes. Remove the foil and bake for an additional 10 minutes to allow the cheese to brown and bubble.

Let the lasagna rest for at least 15 minutes before slicing and serving.

NOTES

  • Noodles: Fresh or regular lasagna noodles can replace oven-ready noodles. If using regular noodles, cook them to al dente before layering.
  • Sauce: You can substitute the white sauce with 6 cups of store-bought Alfredo sauce or mix it with red marinara sauce for a different flavor profile.
  • Cheese: Feel free to substitute the Parmesan with Pecorino Romano, Asiago, or Fontina. For an extra golden finish, switch to the broiler for a few minutes at the end of baking.
  • Vegetables: You can replace or combine the spinach and mushrooms with other vegetables like broccoli, asparagus, rapini, broccolini, or artichokes.
  • Gluten-Free Option: Use gluten-free flour for the sauce and substitute gluten-free lasagna noodles.
  • Make-Ahead: Prepare the sauce and ricotta filling up to 3 days in advance. Assemble the lasagna and refrigerate it for up to 3 days before baking. Alternatively, wrap it in plastic and freeze for up to 2 months. Thaw before baking, and note that baking time may be slightly longer.
  • Leftovers: Store leftover lasagna in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or oven until warmed through.