ALDI Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Baked Stuffed Shells with Tomato Basil Garlic Sauce and Mozzarella
Description: Tender frozen stuffed shells are baked in rich tomato basil garlic sauce and topped with a generous layer of melted mozzarella for a satisfying solo dinner. This classic Italian-style bake comes together with minimal effort and delivers a hearty, cheesy meal perfect for one.
Sale items used: Priano Stuffed Shells 20 oz, Reggano Tomato Basil & Garlic Pasta Sauce 24 oz, Happy Farms Shredded Mozzarella 16 oz
Prep time: 45 minutes
Serving note: Use about 5 to 6 stuffed shells (roughly half the 20 oz package), top with approximately 1/2 cup pasta sauce and 1/3 cup shredded mozzarella. Refrigerate remaining shells and sauce for later use. Make-ahead note: assemble the dish in the morning and refrigerate, then bake at 375F for 30 to 35 minutes when ready to eat.

Tuesday
Meal: Black Bean and Avocado Rice Bowl with Cheddar
Description: A quick and nourishing rice bowl layers fluffy ready-to-eat rice with seasoned black beans, creamy sliced avocado, and a sprinkle of sharp cheddar for a filling vegetarian lunch or dinner. It comes together in under 10 minutes and delivers a satisfying balance of protein, healthy fats, and complex carbs.
Sale items used: Earthly Grains Ready-to-Eat Rice Cup 8.8 oz, Simply Nature Organic Black Beans 15.5 oz, Avocado (x1), Happy Farms Sharp Cheddar 11 oz
Prep time: 10 minutes
Serving note: Use 1 full rice cup, about 1/2 cup drained black beans (roughly half the 15.5 oz can - refrigerate the rest for Thursday), 1 whole avocado sliced, and about 1 oz shredded or crumbled cheddar. Season with lime juice, cumin, and salt from the pantry.

Wednesday
Meal: Homemade Veggie Pizza with Pizza Sauce, Mozzarella, and Baby Bella Mushrooms
Description: Fresh pizza dough is stretched into a personal-sized crust, spread with zesty pizza sauce, and loaded with sliced baby bella mushrooms and melted mozzarella for a homemade pizza night. The result is a crispy, golden pizza that rivals any takeout at a fraction of the cost.
Sale items used: Mama Cozzi's Pizza Dough 16 oz, Reggano Pizza Sauce 14 oz, Happy Farms Shredded Mozzarella 16 oz, Baby Bella Mushrooms 8 oz pkg
Prep time: 35 minutes
Serving note: Use the full 16 oz dough ball to make one personal pizza (it is sized well for one person). Spread about 1/3 cup pizza sauce, top with 1/2 cup shredded mozzarella, and use the full 8 oz package of sliced baby bella mushrooms. Leftover pizza sauce can be refrigerated for another use. Preheat oven to 425F and bake 12 to 15 minutes.
Recipes:
- Easy Veggie Pizza Recipe With Homemade Crust
- Veggie Pizza

Thursday
Meal: Cheesy Skillet Pasta with Black Beans, Baby Bella Mushrooms, and Cheddar
Description: A convenient cheesy skillet dinner gets a protein and veggie boost from leftover black beans and sauteed baby bella mushrooms, all finished with a topping of melted sharp cheddar. This one-pan meal is ready in about 20 minutes and makes excellent use of pantry and fridge leftovers from earlier in the week.
Sale items used: Reggano Cheesy Skillet Dinner 11.6-12.8 oz, Simply Nature Organic Black Beans (remainder from Tuesday), Happy Farms Sharp Cheddar 11 oz
Prep time: 20 minutes
Serving note: Prepare the full skillet dinner package according to directions (it is portioned for approximately one to two servings). Stir in the remaining black beans (about 1/2 cup) and top with 1 oz shredded cheddar before serving. Note: the Baby Bella Mushrooms were fully used on Wednesday's pizza; if you purchased a second pack, saute 2 to 3 oz of mushrooms in butter and stir in. Otherwise the skillet and beans provide ample substance.

Friday
Meal: Pan-Sauteed Gnocchi with Parmesan, Avocado, and Mini Cucumbers Salad
Description: Pillowy gnocchi are pan-sauteed in olive oil until golden and crispy on the outside, then finished with a shower of Parmesan cheese for a simple but elegant dinner. A cool side salad of sliced mini cucumbers and creamy avocado dressed with lemon and olive oil rounds out the plate perfectly.
Sale items used: Priano Gnocchi 17.6 oz, Reggano Parmesan Cheese 8 oz, Avocado (x1), Mini Cucumbers 16 oz pkg
Prep time: 20 minutes
Serving note: Use about half the 17.6 oz gnocchi package (roughly 8 to 9 oz) for one serving - refrigerate or freeze the rest. Top with about 2 tablespoons grated Parmesan. For the salad, use 2 to 3 mini cucumbers (from the 16 oz pack) and 1 whole avocado, sliced. Dress the salad with olive oil, lemon juice, and salt from the pantry. Remaining cucumbers make a great snack through the weekend.

Check the label: many hard cheeses are set with animal rennet.

SHOPPING LIST

Buy on sale:
- Priano Stuffed Shells 20 oz (x1): $4.89
- Reggano Tomato Basil & Garlic Pasta Sauce 24 oz (x1): $1.69
- Happy Farms Shredded Mozzarella 16 oz (x1): $3.29
- Earthly Grains Ready-to-Eat Rice Cup 8.8 oz (x1): $1.65
- Simply Nature Organic Black Beans 15.5 oz (x1): $0.99
- Avocado (x2): $1.18
- Happy Farms Sharp Cheddar 11 oz (x1): $2.79
- Mama Cozzi's Pizza Dough 16 oz (x1): $1.19
- Reggano Pizza Sauce 14 oz (x1): $1.09
- Baby Bella Mushrooms 8 oz pkg (x1): $1.29
- Reggano Cheesy Skillet Dinner (x1): $2.79
- Priano Gnocchi 17.6 oz (x1): $1.89
- Reggano Parmesan Cheese 8 oz (x1): $2.79
- Mini Cucumbers 16 oz pkg (x1): $1.69

Pantry staples needed:
- Olive oil
- Salt and black pepper
- Garlic powder or fresh garlic
- Cumin
- Dried Italian seasoning or oregano
- Red pepper flakes (optional)
- Lemon juice or fresh lemon
- Butter (for sauteing gnocchi)