Sunday Main Course? 5 Baked Recipes to Make Today So You Don’t Spend Tomorrow in the Kitchen

Imagine a Sunday when you can set the table at your leisure, enjoy the company, and bring a main course to the table without spending hours at the stove. The trick is to get organized the day before! With these 5 baked recipes, you can prep the main course ahead of time and devote more time to what makes Sunday lunch special: being together and enjoying something good. Discover the ideas to make today so everything will be easier tomorrow!

Potato gateau is one of those great classics of Neapolitan cooking that everyone can agree on, especially for Sunday lunch! Beneath a golden, crispy crust is a soft, rich center where mashed potatoes meet prosciutto cotto, Parmigiano, and smoked provola. The best part is that you can even prepare it the day before and store it in the refrigerator, so you can enjoy lunch with company without spending the whole morning at the stove!

Mushroom meatloaf is the unexpected surprise for Sunday lunch! A vegetarian twist on classic meatloaf, soft and full of flavor, made with fresh mushrooms, dried porcini, and beans. Hazelnuts and ginger add a distinctive aromatic note, while a mushroom sauce coats every slice, making it even more inviting. It is served with roasted baby carrots glazed with maple syrup: an original main course that brings all the flavors of fall to the table!

Baked anchovies are a fish main course that wins you over with the contrast between the golden, crispy crust and the tender anchovies. Arranged in a sunburst pattern in the baking dish, they are covered with a coating of toasted bread, garlic, and parsley, enriched by the bold flavor of capers and the aroma of oregano. The result is a simple dish with plenty of character, one you can bring to the table while still hot for a Sunday lunch filled with Mediterranean flavors!

Veal roast with Marsala is an elegant main course that brings all the pleasure of Sunday lunch to the table. Tender, juicy meat meets the aromatic flavor of Marsala, while sage and rosemary add a fragrant note. But the real advantage is that you can prepare it in advance and warm it up when ready to serve, without sacrificing its tenderness. That way you can enjoy Sunday with company, with a roast that is sure to make a splendid impression!

Pumpkin parmigiana is a fall variation on the great classic of Italian cooking, one that can surprise you from the very first bite! Instead of eggplant, you’ll find thin slices of pumpkin, floured and fried, layered with basil tomato sauce and plenty of Parmigiano Reggiano. Baking gives it a golden, inviting surface, while inside the flavors come together in a rich, savory whole. A vegetarian main course that brings a breath of fresh air to Sunday lunch!