My husband loves pasta and mayonnaise, so I make this a lot.I don't really have any hints because this is so simple. We use a generous amount of mayonnaise in my house ❤ Recipe by LOVELOHA

Which is French for “Three Cheese and Mushroom Pasta.” Trois Fromage et Champignon just sounds so much fancier…Anyways the bento components are the following:- Trois Fromage et Champignon Pasta topped with Sauteed Shrimps- Caesar Salad- Fresh Pineapple SlicesAs far as the Caesar salad, I did not make an original recipe. Just bought a package of salad and used dressing from the store as well.Note: Very important for packaging any salad. DO NOT mix the salad with the dressing until you are ready to eat. Otherwise your salad will wilt.For more pictures and recipes visit my blog www.diybento.com

When I was little, spaghetti meant napolitan or meat sauce. (We didn't call it pasta.) I loved the napolitan my mother made, and she made it for me often. I adapted my mother's flavors.The reason for taking out the pasta early is because some of the boiling water is added to the sauce, and also because it's mixed thoroughly in the sauce. The key is to blend the seasoning ingredients completely with the solid ingredients before adding the pasta. In addition, the Worcestershire-style sauce, sugar, soy sauce and margarine as 'hidden' ingredients are all a must. The combination of various ingredients is terrific. For 2 servings. Recipe by Doronjo mama

One of the staple items for a bento is tamagoyaki. I try out different variations so that my family doesn't get tired of them.Cut the hanpen small, otherwise it'll be hard to roll up. You can use either vegetable oil or sesame oil for a nutty flavor. Recipe by Asamato

Nori seaweed tsukudani is usually eaten on top of rice or spread on toast. I thought it would go well with pasta, so I tried it! I'm pretty into this right now.You can mix in the grated cheese together with the ingredients, but mixing it in afterwards gives it more presence. If you like cheese, you can further top the pasta with more cheese, which is also delicious.This uses a fair amount of nori seaweed tsukudani, so if you prefer it lighter, adjust to your preference. Recipe by Poppopepe

I like natto pasta, so I have made many variations, but this is the easiest and most delicious version that I settled on.Since you do not drain the pasta, the cooking liquid enhances the moisture and the flavor.If you feel it does not have enough salt, adjust the amount of mentsuyu.You can chop up the condiments with a kitchen scissors! You don't need a knife!It's more delicious if you use a generous amount of bonito flakes. Recipe by Sepin

I made this when I was pushed for time and when I wanted to make something just for me.Use a strong flame before you add the egg, then fry over low flame (You can turn the heat off if you want.)Bunch it together as tightly as you can.When you turn it over, press on the surface slightly to flatten it and give it an attractive finish. For 2 cuts. Recipe by HEWA

Make a Rilakkuma and Korilakkuma with inari Sushi.Shape the inari sushi to make the boundary of the ears and the face clear.The key to making the faces look like Rilakkuma and not another bear is the placement of the eyes.If the eyes are up high, it will look like a regular bears. Place the eyes just above the nose line or even at the same height. Recipe by momo**

My daughters love konnyaku. It's seasoned lightly, so kids can eat it. It fills up empty spaces in your bento box! The sesame flavor will stimulate your appetite.Boil the konnyaku to remove the smell. Then pan-fry to evaporate the water so that it'll soak in the seasoning well. Cook fast over high heat! Stir all the time so it doesn't burn! Recipe by Toiroiro

A recipe to add a touch of green to your bento.I recommend parboiling the broccoli only slightly, so it is still quite hard. Recipe by usamaaya

I was all out of olive oil, so I used mayonnaise that I had in my fridge instead, and it was delicious.You should cook bento tamagoyaki all the way through to prevent food poisoning. (Especially in the summer). Wrapping it in cooking paper makes it taste like it was steamed.You can eat this half-cooked when you make this at home. Recipe by Ryo---ko

A piece of sausage I cut out looked like a panda to me...and to my daughter too. So we came up with this!If the facial features are hard to stick on, use mayonnaise!You can use a cooked black bean cut in half for the ears...In Step 2, use a thick piece of sausage that is easier to fix with the pasta. For 1 panda. Recipe by Mai*Mai