1. Making Spring Veggie Tartlets

1. Preheat oven to 375°F (190°C).
2. Roll out the puff pastry and cut it into small squares. Press them into muffin tins or tartlet pans.
3. In a mixing bowl, combine the ricotta cheese and chopped spring vegetables. Season with salt and pepper.
4. Spoon the mixture into the pastry shells. Drizzle with olive oil and bake for 20-25 minutes, or until golden brown.

2. Preparing Spinach and Ricotta Stuffed Shells

1. Preheat oven to 375°F (190°C).
2. Cook the pasta shells according to package directions. Drain and set aside.
3. In a large bowl, mix the ricotta cheese and chopped spinach.
4. Stuff each pasta shell with the ricotta-spinach mixture and place in a baking dish. Top with marinara sauce and shredded mozzarella.
5. Bake for 25-30 minutes or until bubbly and golden on top.

3. Cooking Vegetarian Shepherd’s Pie

1. Heat olive oil in a large pan and sauté the onion and garlic until soft.
2. Add the mixed vegetables, vegetable broth, and tomato paste. Stir and cook for 10-15 minutes.
3. Layer the vegetable mixture into a baking dish, then top with mashed potatoes.
4. Bake at 375°F (190°C) for 25-30 minutes or until the top is golden.

4. Baking Lemon Blueberry Cheesecake Bars

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs and melted butter in a bowl. Press into the bottom of a baking dish to form the crust.
3. Beat together cream cheese, sugar, and lemon zest. Add blueberries and pour the mixture over the crust.
4. Bake for 20-25 minutes. Let cool, then refrigerate for at least 2 hours before serving.