8 Tasty Ramekin-Ready Dinners

The first dishes that often comes to mind when you think of ramekins is crème brûlée or soufflé — but they’re so much more versatile than that. Indeed, there are a number of great ways to use ramekins that don’t require a blowtorch or advanced skills! Ramekins are in fact a great way to make fun individual servings of baked savory pies, pastas and soups. These dishes may be decadent, but that’s the beauty of ramekins: they’re the perfect way to control your portion sizes!

One thing to keep in mind when adapting recipes for ramekins is that they may (but not always!) take less time than they would in a larger casserole dish. You can either subtract 25 degrees from the baking temperature or check on your ramekins in the oven periodically.

From classics like pot pie and lasagna to unconventional dishes like tomato soup with broiled cheddar lids and eggplant moussaka, check out these tasty dishes!

(click through to the end, or click the left arrow, for links to all 8 recipes in this slideshow)


There’s something about the melty cheese and bread on top of a big bowl of onion soup that gets my mouth watering.

Recipe: Bistro Three French Onion Soup. Or, for a lighter version of the classic soup, click here.

Next page: French onion soup-inspired recipes!

Tomato Soup with Cheesy lid

Okay, I’ll be honest — half the reason I love French onion soup is because of the cheesy top. But why does onion soup get to dominate the cheesy lid category – there are plenty of other delicious, hearty soups worthy of the gooey goodness!

Luckily, I came across this recipe this recipe for roasted tomato soup with broiled cheddar and squealed with delight! The recipe promised the perfect merging of tomato soup and grilled cheese — and boy did it deliver!

I used this quick and easy recipe for the soup itself — but for the less ambitious, canned soup works as well.

Here’s the recipe for the cheesy lids, adapted from Smitten Kitchen:


  • Tomato soup
  • Baguette, cut into 1″ thick slices
  • Coarsely grated cheddar to taste
  • Butter


  1. Preheat oven to 350 degrees.
  2. Fill ramekins with warmed soup and place them on a foil-lined baking sheet.
  3. Butter one side of the bread slices, and float them on top of the soup, buttered side up.
  4. Generously top with grated cheddar.
  5. Bake for 15-20 mintues, or until cheese is lightly browned and bubbling. Serve immediately.


By all means, experiment with the ingredients. I, for instance, substituted pesto for butter on the bread. As you might expect, the pesto added a whole new flavor dimension that plain ol’ butter couldn’t match!


I modified the above recipe with vegetable barley soup, whole wheat tuscan bread and smoked gouda cheese and it was equally delicious!

Other Ideas:

Classic Savory Pies

Recipe: Vegetable Pot Pie

Individual servings are the way to go when it comes to pot pies — all the crust you can ask for and less of a mess!


Recipe: (Vegetarian) Shepherd’s Pie

Shepherd’s pie is a nice wintertime treat.

Recipe: Baked mac and cheese

If you’re partial to breadcrumbs on your mac and cheese, making individual servings in ramekins is the perfect way to do it!

Check out this vegetarian version with butternut squash and, for the vegans, here’s another great recipe.


Recipe: Vegetarian Eggplant Moussaka

Moussaka is somewhat like a Greek version of lasagna — and equally as tasty!

Next page: quick links to every recipe


Page 1:

Bistro Three French Onion Soup

Lighter French Onion Soup

Page 2:

Tomato Soup With Cheesy Lid

Vegetable Barley Soup

Page 3:

Vegetable Pot Pie

(Vegetarian) Shepherd’s Pie

Page 4:

Baked Mac and Cheese

Page 5:

Vegetarian Lasagna

Vegan Lasagna

Vegetarian Eggplant Moussaka

Share your favorite recipes and baking tips in the comments below!


Caitlin B
Caitlin B21 days ago

thank you

Kate S.
Kate S4 years ago

This is on my attempt it list- TY

Michele Wilkinson

Thank you

Vanessa S.
Vanessa S6 years ago

I don't even own any ramekins, but after looking at these recipes, I will be picking up some tomorrow. Thanks for the article and wonderful recipes!!!

Charlene S.
Charla D6 years ago

These sound like the perfect meals for chilly winter nights.

Holly Lawrence
Holly Lawrence6 years ago

Wonderful! Thank YOU .. I'm ready to eat!

Sonny Honrado
Sonny Honrado6 years ago

Have to try this.

Eternal Gardener
Eternal G6 years ago

Yum, bookmarked for next winter!

Elize Labuschagne

magic way to cook for two people. Thanks very much

Taylor isMyName
Past Member 6 years ago

Mmm, now my mouth is watering. Thank you for the great recipes.