Lidl Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Ricotta-Stuffed Baked Cannelloni with Cherry Tomato Sauce
Description: Tender cannelloni tubes are filled with creamy ricotta and baked under a bright cherry tomato sauce, then finished with a generous shower of shredded Parmesan for a satisfying Italian dinner for two. The dish comes together in about an hour and fills the kitchen with the kind of slow-cooked aroma that makes it worth every minute.
Sale items used: Italiamo cannelloni pasta ($1.99 for 8.8 oz.), Ricotta cheese ($1.99 for 15 oz.), Italiamo cherry tomato sauce ($1.69 for 11.6 oz.), Shredded Parmesan cheese ($1.99 for 5 oz.)
Prep time: 25 minutes active, 35 minutes baking
Serving note: Use half the cannelloni package (roughly 8 tubes, about 4.4 oz.) and the full 15 oz. ricotta tub for a generous filling; pour both jars of cherry tomato sauce over the top and finish with 2 oz. of Parmesan. Because total time is about 60 minutes, assemble and fill the tubes up to 4 hours ahead, refrigerate covered, and bake when ready.
Recipes:
- Our Traditional Vegetarian Cannelloni Recipe

Tuesday
Meal: Potato-Cheddar Pierogi Pan-Fry with Sour Cream and Balsamic Glaze
Description: Frozen potato-and-cheddar pierogies are pan-fried in a little butter until golden and crisp on both sides, then plated with cool sour cream for dipping and a drizzle of balsamic glaze for a sweet-savory contrast. It is a quick, hearty weeknight dinner that comes together in under 20 minutes with 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: 20 minutes
Serving note: Use the full 16 oz. bag of pierogies (roughly 12 pieces), split evenly between two plates; serve each portion with a 2 oz. dollop of sour cream and a light drizzle of balsamic glaze (about 1 tablespoon per plate).
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 strips of jarred roasted bell pepper for a bold, restaurant-quality dinner that takes less than 25 minutes. The mild sweetness of the peppers balances the tangy blue cheese beautifully, and a crack of black pepper ties everything together.
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: 25 minutes
Serving note: Cook 8 oz. of trottole (half the bag) for two generous portions; crumble 3.5 oz. of Gorgonzola into the warm pasta so it melts into a sauce, and fold in roughly half the jar of roasted bell peppers (about 5 oz., drained). Reserve the remaining pasta and peppers for other uses during the week.

Thursday
Meal: Fresh Mozzarella and Bruschetta Topping Skillet Flatbread on Rustic Baguette
Description: A rustic baguette is split lengthwise, loaded with ready-made bruschetta topping and thick slices of fresh mozzarella, then crisped in a hot skillet or under the broiler until the cheese is melted and bubbling. It is an effortless open-faced flatbread dinner that feels indulgent but takes only about 15 minutes from start to finish.
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: Split one baguette lengthwise to create two open halves, one per person; spread the full 6.7 oz. jar of bruschetta topping evenly across both halves and layer on all 8 oz. of fresh mozzarella, sliced about 1/4 inch thick. Broil on a foil-lined sheet for 4 to 5 minutes until cheese is golden and bubbly.
Recipes:
- Fresh Mozzarella Bruschetta

Friday
Meal: Pecorino Romano Cacio e Pepe-Style Fusilli with Sicilian Pistachio and Basil Pesto
Description: Fusilli is cooked al dente and tossed in a classic cacio e pepe technique using finely grated Pecorino Romano and plenty of cracked black pepper, then swirled with a spoonful of Sicilian pistachio and basil pesto for a nutty, herbaceous finish. The result is a deeply flavorful two-ingredient pasta that feels luxurious while using only a handful of pantry staples.
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 8 oz. of fusilli (roughly half the bag) for two servings; use 4 oz. of finely grated Pecorino Romano to build the sauce with reserved pasta water, and stir in 2 to 3 tablespoons of pistachio pesto per plate just before serving. Reserve remaining Pecorino for the table and leftover pesto for toast or eggs later in the week.
Recipes:
- Pasta With Pecorino and Pistachios Recipe
- 5-Minute Pistachio Pesto

SHOPPING LIST

Buy on sale:
- Italiamo cannelloni pasta (1 pack, 8.8 oz.): $1.99
- Ricotta cheese (1 tub, 15 oz.): $1.99
- Italiamo cherry tomato sauce (1 jar, 11.6 oz.): $1.69
- Shredded Parmesan cheese (1 bag, 5 oz.): $1.99
- Frozen pierogies, potato and cheddar (1 bag, 16 oz.): $1.79
- Sour cream (1 tub, 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 pack, 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)
- Black pepper (freshly cracked, essential for cacio e pepe)
- Salt
- Garlic (optional, for pasta dishes)
- Dried herbs such as oregano or basil (optional garnish)