Batch-cooking for the week? Here are four easy dinners that feed six

The ingredients I've used here are purposefully basic and pantry-friendly. (ABC News: Hetty Lui McKinnon)

Whether you batch-cook on weekends, want leftovers for work lunches or love the idea of making one or two meals to last the week, here are four recipes to consider.

Each feeds up to six and most are vegetarian and pantry-based, helping to keep costs down. I've found that some can stretch to eight servings with salad or veggies as a side.

If you love a classic bolognese, this version from Hetty Lui McKinnon is a vegetarian take on a family favourite. While the recipe needs time to simmer, you'll be rewarded by a delicious bolognese that freezes well.

This chicken pot pie is creamy and buttery, making it perfect for cold nights. It's packed with veggies, including leeks, carrots, turnips and frozen peas. Get ahead by prepping the pie filling the day before and adding the pastry before baking. You can also freeze the unbaked pie. Simply defrost in the fridge overnight before baking.

This warming bean chilli is made from pantry staples and there are plenty of ways to remix it over the week. Enjoy it as a soup or stew, topped with avocado, sour cream, cheese and pickled jalapenos. Serve it with soft tortillas or tortilla chips and your favourite sides. Any leftovers also freeze well.

This weeknight-friendly pasta is packed with two essentials: flavour and veggies. It's a cheesy pasta that uses a whole bag of fusilli and two heads of broccoli. Feta, lemon and the option of chilli flakes add plenty of flavour. As the sauce is simple, we don't recommend freezing this one.