Lidl Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Ricotta-Stuffed Baked Cannelloni with Cherry Tomato Sauce
Description: Six cannelloni tubes are filled with a creamy ricotta and Parmesan mixture, then baked in a bright cherry tomato sauce until bubbling and golden. This single-serving bake is rich, satisfying, and comes together with minimal prep using sale staples.
Sale items used: Italiamo cannelloni pasta ($1.99 for 8.8 oz.), Ricotta cheese ($1.99 for 15 oz.), Shredded Parmesan cheese ($1.99 for 5 oz.), Italiamo cherry tomato sauce ($1.69 for 11.6 oz.)
Prep time: 45 minutes
Serving note: Use 6 cannelloni tubes, about 1/2 of the 8.8 oz. package. Fill each with roughly 2 tablespoons of ricotta (about 5 oz. total from the 15 oz. tub). Top with the full 11.6 oz. jar of cherry tomato sauce and finish with 2 tablespoons of shredded Parmesan. Bake at 375 F for 25-30 minutes covered, then 5 minutes uncovered. Leftover ricotta keeps refrigerated for use later in the week.
Recipes:
- Our Traditional Vegetarian Cannelloni Recipe

Tuesday
Meal: Potato-Cheddar Pierogi Pan-Fry with Sour Cream and Balsamic Glaze
Description: Frozen potato-cheddar pierogies are pan-fried in butter until crispy and golden on the outside, then served with a dollop of cool sour cream and a drizzle of balsamic glaze for a sweet and savory contrast. This is a fast, hearty weeknight dinner that requires almost no prep.
Sale items used: Frozen pierogies, potato and cheddar ($1.79 for 16 oz.), Sour cream ($1.29 for 16 oz.), Italiamo balsamic glaze ($1.99 for 8.4 fl. oz.)
Prep time: 15 minutes
Serving note: Use about 8 pierogies (roughly half the 16 oz. bag) for a satisfying single serving. Add 2 tablespoons of sour cream on the side and drizzle about 1 teaspoon of balsamic glaze over the finished pierogies. Leftover pierogies and sour cream store well for later use.
Recipes:
- Pan-Fried Potato And Cheddar Pierogies Recipe
- Potato And Cheddar Perogies

Wednesday
Meal: Gorgonzola and Roasted Bell Pepper Trottole Pasta
Description: Tricolor trottole pasta is tossed with creamy Dolce Gorgonzola and tender jarred roasted bell peppers for a bold, Italian-inspired single-serving dinner. The mild sweetness of the roasted peppers balances the tangy richness of the Gorgonzola beautifully.
Sale items used: Italiamo tricolor trottole ($1.99 for 16 oz.), Dolce Gorgonzola cheese ($3.49 for 7 oz.), Italiamo roasted bell pepper in sunflower oil ($2.49 for 9.8 oz.)
Prep time: 20 minutes
Serving note: Cook about 3 oz. (roughly 1/5 of the 16 oz. bag) of trottole for one serving. Crumble about 2 oz. of Gorgonzola into the hot drained pasta and stir to melt. Add about 3 oz. of drained roasted bell peppers, sliced into strips. Leftover pasta, cheese, and peppers all keep well for other meals or snacks this week.

Thursday
Meal: Fresh Mozzarella and Bruschetta Topping Skillet Flatbread on Rustic Baguette
Description: A rustic baguette is sliced lengthwise, topped with fresh mozzarella slices and a generous spoonful of bruschetta topping, then broiled until the cheese is melted and bubbly. This open-faced skillet-finished flatbread makes a quick, satisfying dinner with bright tomato-herb flavor.
Sale items used: Rustic baguette ($1.99 each), Fresh mozzarella cheese ($2.49 for 8 oz.), Italiamo bruschetta topping ($1.99 for 6.7 oz.)
Prep time: 15 minutes
Serving note: Use half the baguette for one serving, sliced lengthwise into two open-faced halves. Layer about 3 oz. of fresh mozzarella (sliced thin) across both halves and spoon on about half the 6.7 oz. jar of bruschetta topping. Broil for 4-5 minutes until cheese melts. The remaining baguette half can be used for breakfast or a snack the next day.
Recipes:
- Fresh Mozzarella Bruschetta

Friday
Meal: Pecorino Romano Cacio e Pepe-Style Fusilli with Sicilian Pistachio and Basil Pesto
Description: Fusilli pasta is tossed in a classic cacio e pepe style with finely grated Pecorino Romano and cracked black pepper, then finished with a swirl of Sicilian pistachio and basil pesto for a nutty, herbaceous twist. This single-serving pasta is elegant, fast, and deeply flavorful.
Sale items used: Italiamo fusilli pasta ($2.99 for 17.6 oz.), Lidl Preferred Selection DOP Pecorino Romano cheese ($6.49 for 8 oz.), Italiamo Sicilian pistachio and basil pesto ($2.39 for 6.7 oz.)
Prep time: 20 minutes
Serving note: Cook about 3 oz. of fusilli (roughly 1/6 of the 17.6 oz. bag) for one serving. Reserve about 1/4 cup of pasta water before draining. Toss hot pasta with 1 oz. of finely grated Pecorino Romano and a splash of pasta water to form a creamy sauce, then stir in 1 tablespoon of pistachio pesto. Finish with cracked black pepper. Leftover Pecorino and pesto keep well refrigerated and are versatile for snacking or future meals.
Recipes:
- Pasta With Pecorino and Pistachios Recipe
- 5-Minute Pistachio Pesto

SHOPPING LIST

Buy on sale:
- Italiamo cannelloni pasta (1 package, 8.8 oz.): $1.99
- Ricotta cheese (1 tub, 15 oz.): $1.99
- Shredded Parmesan cheese (1 bag, 5 oz.): $1.99
- Italiamo cherry tomato sauce (1 jar, 11.6 oz.): $1.69
- Frozen pierogies, potato and cheddar (1 bag, 16 oz.): $1.79
- Sour cream (1 container, 16 oz.): $1.29
- Italiamo balsamic glaze (1 bottle, 8.4 fl. oz.): $1.99
- Italiamo tricolor trottole (1 bag, 16 oz.): $1.99
- Dolce Gorgonzola cheese (1 wedge, 7 oz.): $3.49
- Italiamo roasted bell pepper in sunflower oil (1 jar, 9.8 oz.): $2.49
- Rustic baguette (1 loaf): $1.99
- Fresh mozzarella cheese (1 package, 8 oz.): $2.49
- Italiamo bruschetta topping (1 jar, 6.7 oz.): $1.99
- Italiamo fusilli pasta (1 bag, 17.6 oz.): $2.99
- Lidl Preferred Selection DOP Pecorino Romano cheese (1 wedge, 8 oz.): $6.49
- Italiamo Sicilian pistachio and basil pesto (1 jar, 6.7 oz.): $2.39

Pantry staples needed:
- Butter (for pan-frying pierogies)
- Olive oil (for pasta and baking)
- Salt
- Black pepper (cracked, essential for cacio e pepe style)
- Garlic (optional, for bruschetta or pasta)