Your Ultimate Guide to 14 Dump-and-Bake Dinners: Comfort Food Has Never Been This Easy

It’s 6 p.m., your stomach’s growling like it’s auditioning for a rock band, and your energy is somewhere between “couch potato” and “I just survived adulting.” We’ve all been there craving comfort food but dreading the chopping, stirring, and sink full of dishes. Gourmet cooking? Hard pass. Takeout? Tempting, but not tonight. . You’re enjoying a meal that’s pure cozy heaven. Such recipes are like donning your favorite sweatpants simple, comforting, and blissfully fulfilling. With little prep and cleanup, they’re sanity savers on crazy nights. I’ve curated 14 of my favorite dump-and-bake recipes that are loaded with tons of flavor with absolutely no effort at all. Let’s begin!

1. Chicken Broccoli Pasta Bake

Chicken Broccoli Casserole

This comforting casserole features tender shredded chicken and crisp-tender broccoli layered over a base of white rice. It’s bound together with a creamy, savory sauce made from condensed soup, sour cream, and mayonnaise, then topped generously with melted Cheddar cheese. An easy, satisfying dish perfect for a family meal.

Print Recipe Pin Recipe

Cook Time 35 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 10 people

Calories 5189.6 kcal

Equipment

• 1 9×13 inch Baking Dish
• 1 Large Pot for poaching chicken
• 1 Medium Pot for blanching broccoli
• 1 Large Mixing Bowl for sauce preparation
• 1 Box Grater for Cheddar cheese

Ingredients

  

Main

• Nonstick cooking spray or butter for the baking dish
• 4 boneless skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 medium head broccoli cut into small florets
• 2 cups cooked white rice
• One 10-ounce can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 10 ounces Cheddar grated (about 2 1/2 cups)

Instructions

 

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

Notes

1. For enhanced flavor, poach the chicken in quality chicken stock instead of just water. Once cooked, an ice bath can help stop the cooking process and make shredding easier. Alternatively, a rotisserie chicken can be used to save time.2. Ensure the broccoli is cooked until crisp-tender to maintain texture, avoiding mushiness. An ice bath after boiling can help preserve its vibrant green color.3. Use freshly grated sharp Cheddar for superior flavor and melt. A touch of Dijon mustard or a pinch of garlic powder in the sauce can add depth. Consider topping with crushed butter crackers or panko breadcrumbs for a crispy crust.

This Chicken Broccoli Pasta Bake is weeknight wizardry that you didn’t know you needed. Picture cheesy chicken, wavy pasta, and vibrant broccoli florets swimming in a creamy sauce, all in one. I threw this together after a day of afternoon errands, and the kitchen gods smiled upon me. Toss raw tortellini, chicken, broccoli, and cream base into a pan, bake, and voila dinners served. Cleanup? One pan. Leftovers? Better tomorrow for lunch. It’s comforting, rich, and perfect for nights when you need comfort but not chaos.

2. Gorgonzola Tortellini Casserole

Cheese lovers, rejoice. The Gorgonzola Tortellini Casserole is a decadent, puckering horror that’s prepared in under 40 minutes. I stumbled upon this recipe when I was in the mood for rich but had absolutely no chunks of energy to cook. You simply place cheese-stuffed tortellini, a decadent Gorgonzola sauce, and chopped walnuts for crunch in a dish and let the oven do the rest of the work. The reward is a hearty-flavored meal that’s fancy-sounding but low-key easy. It’s like getting a hug from your go-to Italian spot, minus the wait.

3. Cheesy Chicken Enchilada Casserole

Chicken Enchiladas

This recipe guides you through creating flavorful chicken enchiladas. You’ll brown and shred chicken, prepare a savory vegetable and tomato filling, assemble corn tortillas filled with the mixture and enchilada sauce, top with cheese, and bake until golden and bubbly. The dish is then garnished with fresh toppings for a complete meal.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course lunch/dinner

Cuisine Mexican

Servings 16 people

Calories 600.1 kcal

Equipment

• 1 Large Saute Pan
• 2 Baking Pans 13×9-inch
• 1 Shallow Bowl For dipping tortillas
• 1 Ladle
• 1 Platter

Ingredients

  

Main

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion chopped
• 2 cloves garlic minced
• 1 cup frozen corn thawed
• 5 canned whole green chiles seeded and coarsely chopped
• 4 canned chipotle chiles seeded and minced
• 1 28-ounce can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves chopped scallions, sour cream, chopped tomatoes

Instructions

 

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Notes

1. Achieving a good brown on the chicken is crucial for flavor development; don’t rush this step. The fond left in the pan will add depth to your filling. Consider using chicken thighs for a moister, richer filling. 2. Dusting the flour over the filling acts as a binder, helping to set the mixture and prevent it from being watery inside the tortillas. Ensure it cooks for a minute to avoid a raw flour taste. 3. Warming the tortillas properly makes them pliable and prevents cracking during rolling. For an even better result, lightly fry each tortilla in a little oil for a few seconds before dipping in sauce, creating a barrier that prevents sogginess. 4. While the recipe suggests canned enchilada sauce, a homemade version offers superior flavor. If using canned, consider fortifying it with a pinch of cumin, chili powder, or a dash of hot sauce. 5. Fresh garnishes like cilantro, scallions, and sour cream are not just for aesthetics; they provide crucial freshness and balance to the rich, savory enchiladas.

Why roll enchiladas?

Not me. This Cheesy Chicken Enchilada Casserole layers on all the Tex-Mex flavor fluffy corn tortillas, saucy chicken, spicy red sauce, and lots of cheese without all the fuss. I made this for a family dinner night, and it was devoured before I could scream “seconds.” Just layer, bake, and enjoy a fiesta of flavors. It’s wonderful to feed a crowd or have leftovers while you binge-watch on Netflix. This recipe demonstrates you don’t have to invest an hour or more bringing the spice and heat of enchiladas to dinner.

4. Baked Pesto Mozzarella Chicken

Dinner in 30 minutes?

Life just got a whole lot easier with this Baked Pesto Mozzarella Chicken. Chicken breasts saturated in vibrant pesto and smothered with creamy mozzarella bake with your favorite vegetables for a gluten-free, low-carb dinner filled with Italian flavor. I prepared it on one of those nights when I didn’t want to think, and it was a total success. The ingredients are all you most likely have just lying around in your cupboard, and the result is the same as dining out. It’s simple, it’s fresh, and just what you need for those crazy nights when hunger hits hard in a rush.

5. Ritz Cracker Chicken Casserole

This Ritz Cracker Chicken Casserole is a warm blanket in casserole form.

Creamy chicken in rich sauce, topped with a golden crown of crushed Ritz crackers and melted butter it’s comfort food at its best. I brought this to a potluck, and it disappeared in minutes. The texture of the top is delicious contrasted with the creamy inside, and each bite is nothing short of bliss. And all the best, it’s done with virtually no effort whatsoever, which leaves you free to relax instead of scrubbing pots. This is what you’ll be dreaming of on chilly, drain-in-your-bones nights.

6. Buffalo Chicken Pasta Bake

Buffalo Wings

This recipe prepares classic Buffalo wings using a unique steam-and-roast method, ensuring extra crispy skin without deep-frying. Chicken wings are first steamed, then chilled to dry, and finally roasted to golden perfection. They are then tossed in a simple, flavorful sauce made from butter, hot sauce, and garlic, ready to be served warm.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 55 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 380.1 kcal

Equipment

• 1 6-quart Saucepan with Steamer Basket
• 1 Kitchen Shears or a sharp knife
• 1 Half sheet pan
• 1 Cooling Rack
• 1 Large Mixing Bowl for tossing wings

Ingredients

  

Main

• 12 whole chicken wings
• 3 ounces unsalted butter
• 1 small clove garlic minced
• 1/4 cup hot sauce
• 1/2 teaspoon kosher salt

Instructions

 

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Notes

Alton Brown’s technique of steaming and then refrigerating the wings before roasting is crucial for achieving exceptionally crispy skin without frying. Ensure the wings are thoroughly patted dry after steaming and allowed to chill for the full hour in the refrigerator; this removes surface moisture, which is vital for crispness. When roasting, avoid overcrowding the pan to allow for proper air circulation. For an extra layer of flavor and heat, consider adding a pinch of cayenne pepper to the sauce, or a dash of apple cider vinegar for a bright tang. Always serve immediately to maintain optimal crispness.

Spicy food fans, rejoice.

The Buffalo Chicken Pasta Bake is a spicy, cheesy dream that’s on the table in under an hour. Filled with spicy buffalo sauce, chicken, noodles, and shhh sneaky spinach, it’s a people-pleaser that sneaks in some greens. I took this to game night, and even the pickiest of diners were crazy about it. Dump-and-bake is where you dump it all into a pan and let the magic of the oven happen. It’s spicy, comforting, and perfect when you’re in need of a comfort fix.

7. Baked Lemon Salmon over Veggies

Salmon Baked in Foil

This simple recipe features salmon fillets seasoned and baked in individual foil packets with a fresh tomato, shallot, lemon, and herb mixture. It’s an effortless method that results in moist, flavorful fish with minimal cleanup, perfect for a healthy and quick meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course lunch/dinner

Cuisine nordic

Servings 4 people

Calories 1661.2 kcal

Equipment

• 1 Baking Sheet Heavy large
• 1 Medium Mixing Bowl
• 1 Cutting Board
• 1 Chef’s knife
• 1 Large Metal Spatula

Ingredients

  

Main

• 4 5 ounces each salmon fillets
• 2 teaspoons olive oil plus 2 tablespoons
• Salt and freshly ground black pepper
• 3 tomatoes chopped, or 1 (14-ounce) can chopped tomatoes, drained
• 2 chopped shallots
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Instructions

 

• Preheat the oven to 400 degrees F.
• Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
• Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Notes

For optimal flavor and texture, use fresh, ripe tomatoes; if using canned, choose diced fire-roasted tomatoes for a deeper profile. Ensure salmon fillets are of uniform thickness for even cooking. The key to perfectly baked salmon in foil is not to overcook it – aim for just flaky and opaque, checking at 20 minutes if fillets are thinner. A squeeze of fresh lemon juice just before serving brightens the dish. Consider adding fresh herbs like parsley or dill at the end for enhanced aroma and presentation.

Healthy food needn’t be dull.

This Baked Lemon Salmon over Veggies is a vibrant, one-pan meal that’s ready in seconds. Flaky salmon, zesty lemon slices, and aromatic herbs bake over a medley of veggies, creating a dish as beautiful as it is delicious. I made this on a nutty Wednesday, and it felt like a mini-get-away in a plate. With hardly any cleanup and prep, it’s perfect when you need something light but satisfying. Dump-and-bake can be gourmet and nutritious, as evidenced by this recipe.

8. Sheet Pan Steak & Potatoes

Sheet Pan Chicken Fajitas

These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course lunch/dinner

Cuisine Mexican

Servings 4 people

Calories 2639 kcal

Equipment

• 1 Rimmed Baking Sheet
• 1 Aluminum Foil
• 1 Small Mixing Bowl
• 1 Large Mixing Bowl
• 1 Chef’s Knife and Cutting Board

Ingredients

  

Main

• 1 tablespoon chili powder
• Kosher salt and freshly ground black pepper
• 1 pound baby bell peppers 12 to 15 peppers, halved, stemmed and seeded
• 1 large yellow onion halved and thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds boneless skinless chicken breast
• Juice of 1 lime plus lime wedges, for serving
• 8 fajita-size flour tortillas warmed
• Shredded Monterey Jack cheese guacamole, hot sauce, salsa and sour cream, for serving

Instructions

 

• Preheat the broiler to high. Line a rimmed baking sheet with foil.
• Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
• Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
• After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
• Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

Notes

Broiling can be intense; monitor closely to prevent burning, especially the vegetables. For juicier chicken, ensure it’s sliced uniformly and don’t overcook—it only needs about 5 minutes under the broiler after the vegetables have softened. To enhance flavor, consider toasting your chili powder briefly before mixing, or add a pinch of smoked paprika for depth. Always serve with freshly squeezed lime juice at the end; it brightens the entire dish. Warming tortillas properly is key for a good fajita; a quick toast in a dry skillet or microwave wrapped in a damp paper towel works well. For an extra kick, a dash of chipotle powder can be added to the seasoning.

Craving the steakhouse effect without the check?

This Sheet Pan Steak & Potatoes is the solution with flavorful broiled steak and crispy roasted potatoes, all in one pan. I made this for a date night at home, and it was a five-star meal with virtually no effort whatsoever. All the ingredients cook together, soaking up all the flavor of each other, and cleanup is simple. It’s rich, comforting, and perfect for when you crave something rich but your head is already gone. This is comfort food in its finest and simplest form.

9. Baked Lamb Chops & Veggies

Lamb chops sound so high-falutin’-sounding, but this Baked Lamb Chops & Veggies recipe makes it ridiculously easy.

Chops bake with vibrant veggies like carrots and asparagus, absorbing every flavorful drop of juice.

I was nervous about cooking lamb from home, but this recipe was a no-brainer. Sheet pan is just so easy a method for keeping everything juicy and flavorful with minimal effort. It’s an upscale, healthy dinner that will be just fine for bringing class to weeknights stress-free. If you’ve never been disposed to roll the dice with lamb, this is your door into yumminess.

10. Cheesy Chicken Tater Tot Casserole

Cheesy Chicken and Tater Tot Casserole

This spin on a classic Midwestern ”hotdish” taps into taco seasonings and ingredients and builds them into a satisfying skillet casserole. Potato tots and lots of luscious cheese make it a crowd-pleaser.

Print Recipe Pin Recipe

Cook Time 25 minutes mins

Total Time 1 hour hr

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 5699 kcal

Equipment

• 1 Large Ovenproof Skillet Essential for both stovetop cooking and baking the casserole.
• 1 Large Bowl For mixing spices and tossing potato tots.
• 1 Medium Bowl For holding cooked chicken briefly.
• 1 Slotted Spoon To transfer chicken while retaining pan juices.
• 1 Spatula or wooden spoon For stirring and scraping during cooking.

Ingredients

  

Main

• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons garlic powder
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 1/2 pounds boneless skinless chicken breast cut into 1-inch pieces
• 2 bell peppers red, yellow or orange cut into 1/4-inch pieces
• 1 small onion diced
• 1/4 cup all-purpose flour
• One 14.5-ounce can low-sodium chicken broth
• 4 ounces cream cheese cut into pieces
• One 14.5-ounce can black beans drained and rinsed
• 1 cup frozen corn kernels
• 1 1/2 cups Mexican blend shredded cheese
• 80 frozen potato tots such as Tater Tots (from about one 32-ounce bag)
• Guacamole sour cream, mild salsa and cilantro, for serving, optional

Instructions

 

• Preheat the oven to 425 degrees F.
• Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat. Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl; leave the juices and as much oil as possible in the skillet.
• Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Sprinkle the flour over the top and stir to combine. Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Add the cream cheese and stir until smooth. Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese. Remove from the heat.
• Add the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes. Serve garnished with guacamole, sour cream, salsa and cilantro, if desired.

Notes

To achieve perfectly crispy tater tots, ensure they are arranged in a single layer on top of the casserole, allowing for even heat distribution. Do not overcrowd. When browning the chicken, only cook until no longer pink on the outside, as it will continue to cook and tenderize in the oven, preventing dryness. Incorporate the cream cheese thoroughly into the sauce until completely smooth for a luscious texture. For an extra layer of flavor, consider using a high-quality Mexican blend cheese, or grate your own for better melt. Allowing the casserole to cool for 10 minutes before serving is crucial for the sauce to set and prevent it from being too runny.

Nostalgia and tater tots belong together hand in hand, and this Cheesy Chicken Tater Tot Casserole is kidland heaven in a casserole.

Delicious chicken, party vegetables, and a crispy tater tot crust make it a winner. My children and I prepared it, and they begged for seconds. It’s a make-ahead miracle-do it ahead, freeze, or bake it straight away. The crunchy-creamy flavor is irresistible, and dump-and-bake prevents you from spending all afternoon in the kitchen. It’s family comfort food that everyone will love.  

11. Baked Cod in Foil

Foil Baked Cod Fish With Grape Tomatoes

This recipe provides a simple and healthy method for baking cod in individual foil packets. Fresh cod is seasoned and cooked with grape tomatoes, onion, lemon, and parsley, resulting in a tender, flavorful, and moist fish dish with minimal cleanup. It’s an excellent choice for a quick, nutritious, and light meal.

Print Recipe Pin Recipe

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 628.9 kcal

Equipment

• 1 Aluminum Foil For individual steam packets
• 1 Baking Sheet To support foil packets
• 1 Cutting Board
• 1 Chef’s knife
• 1 Measuring Spoons

Ingredients

  

Main

• * 1 1/2 pound fresh cod
• * 1/2 white onion sliced
• * 1 lemon sliced
• * 1/2 cup of grape tomato
• * 1/2 teaspoon salt
• * dash of pepper
• * 1/4 teaspoon garlic powder
• * 1/4 cup fresh parsley chopped finely

Instructions

 

• Preheat oven to 400°F (200°C).
• Tear four sheets of aluminum foil, each large enough to fully enclose a cod fillet.
• On a cutting board, thinly slice the white onion and lemon, and finely chop the fresh parsley.
• Pat the cod fillets dry with paper towels; this helps seasonings adhere better.
• Season each cod fillet evenly with salt, pepper, and garlic powder.
• Place one seasoned cod fillet in the center of each foil sheet.
• Distribute the sliced onion, grape tomatoes, and lemon slices around and on top of each cod fillet.
• Sprinkle the chopped fresh parsley over all ingredients in each packet.
• Carefully fold the foil over the ingredients, crimping the edges tightly to create a sealed packet, ensuring no steam escapes.
• Place the sealed foil packets on a baking sheet and bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork. Serve immediately from the packets or transfer to plates.

Notes

To ensure perfectly tender and moist cod, avoid overcooking; fish is done when it easily flakes. Sealing the foil packets tightly is crucial to trap steam and infuse flavors. For an elevated taste, add a pat of butter or a splash of dry white wine to each packet before sealing. Consider adding fresh dill or a pinch of smoked paprika for a different aromatic profile. A quick squeeze of fresh lemon juice upon serving brightens the dish further. Do not overcrowd packets, as this impedes even cooking.

For a quick, low-cal meal, Baked Cod in Foil is a winner.

In five minutes or less, you have tender cod, juicy tomatoes, cubed potatoes, and lemon wedges steamed in foil packets by the oven.

All flavor contained within. Made this on a night when I was short of time, and it was faster than ordering takeout. Cleanup? Toss out the foil. This dinner is healthy, tasty, and perfect when you crave a good-balanced meal without the work. It’s essentially gourmet hack mode on busy nights.

12. Sheet Pan Gnocchi with Sausage & Veggies

Crispy Sheet Pan Gnocchi with Sausage and Peppers

Broil — instead of boil — gnocchi in this quick sheet pan dinner. Peppers, onions, tomatoes and sausage are the perfect bed for the little potato dumplings, which are crusted with Parmesan and broiled until crispy and tender.

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 2570.7 kcal

Equipment

• 1 Large sheet pan Essential for roasting and broiling all ingredients
• 2 Mixing Bowls One for sausage/vegetables, one for gnocchi
• 1 Tongs For tossing ingredients and serving
• 1 Cutting Board For preparing vegetables and sausage
• 1 Chef’s knife For chopping and slicing ingredients

Ingredients

  

Main

• 1 pound sweet Italian sausage casings removed, crumbled
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic minced
• 1 small green bell pepper thinly sliced
• 1 small red bell pepper thinly sliced
• 1 small yellow bell pepper thinly sliced
• 1 small red onion thinly sliced
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• Two 14-ounce cans cherry tomatoes
• One 17.5-ounce package potato gnocchi
• 1/4 cup grated Parmesan plus more for serving
• 1/4 cup fresh parsley leaves chopped

Instructions

 

• Preheat the oven to 425 degrees F.
• Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
• Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
• Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.

Notes

For optimal crispness, avoid overcrowding the sheet pan; if necessary, use two pans to ensure ingredients roast rather than steam. During broiling, keep a close eye on the gnocchi as broiler intensities vary, and they can go from perfectly golden to burnt very quickly. A high-quality Italian sausage will significantly impact the dish’s flavor profile. For an extra layer of freshness and brightness, finish with a squeeze of fresh lemon juice or a drizzle of good quality balsamic glaze just before serving. Consider adding some fresh basil or a pinch of fennel seeds to the sausage mixture for an aromatic boost.

Tasty, soft gnocchi, meaty sausage, and roasted veggies Sheet Pan Gnocchi with Sausage & Veggies is a 25-minute miracle.

I made it when I had the desire to have something satisfying without the need for cooking, and it was a huge success. Everything bakes on one sheet pan, and the gnocchi gets a little crunch and the veggies caramelize. It’s a healthy, full-flavored meal that’s ideal for a chaotic weeknight. This recipe is proof that less really is more.

13. Chicken Sun-Dried Tomato Pasta Bake

Penne with Sun-Dried Tomato Pesto

This easy Penne with Sun-Dried Tomato Pesto recipe offers a quick yet flavorful Italian meal. Al dente penne pasta is tossed with a vibrant, homemade pesto crafted from sun-dried tomatoes, garlic, fresh basil, and Parmesan cheese. The dish is brought together with a touch of reserved pasta water, ensuring a perfectly emulsified and delicious sauce. Ideal for a weeknight dinner, it delivers a rich, savory experience in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 929.6 kcal

Equipment

• 1 Large Pot
• 1 Colander
• 1 Food Processor
• 1 Large Mixing Bowl
• 1 Spoon or Tongs

Ingredients

  

Main

• 12 ounces penne pasta
• 1 8.5-ounce jar sun-dried tomatoes packed in olive oil
• 2 garlic cloves
• Salt and freshly ground black pepper
• 1 cup packed fresh basil leaves
• 1/2 cup freshly grated Parmesan

Instructions

 

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Notes

Ensuring your pasta is cooked perfectly al dente is paramount for this dish; it provides a pleasant chew and holds the sauce well. The reserved pasta cooking liquid is a chef’s secret weapon, essential for emulsifying the sun-dried tomato pesto and achieving a silky, cohesive sauce. Add it gradually until the desired consistency is reached. For a brighter flavor, a squeeze of fresh lemon juice at the end can elevate the pesto’s profile. Consider toasting a handful of pine nuts or walnuts to incorporate into the pesto for added texture and nutty depth. Taste and adjust seasoning diligently; good quality ingredients shine when properly balanced.

This Chicken Sun-Dried Tomato Pasta Bake is the ultimate Italian comfort food.

Shredded chicken, pasta, sour sun-dried tomatoes, and fresh spinach are all mixed up in a cheesy, comforting casserole that’s upscale-worthy but not much work. I had this as an in-house evening, and the kitchen smelled like a trattoria. Just dump, bake, and savor the strong flavors. It’s perfect for when you have something special with less effort. This is the pasta bake you’ll be coming back to.

14. Vegan “Sausage” Pasta Bake

Fall Kale and Sausage Pasta Bake

This recipe creates a comforting and hearty Fall Kale and Sausage Pasta Bake. Rigatoni is tossed with a rich sauce featuring Italian sausage, tender Tuscan kale, and a blend of ricotta, fontina, mozzarella, and Parmesan cheeses, then baked until bubbly and golden brown. It’s an easy-to-prepare dish perfect for a satisfying meal.

Print Recipe Pin Recipe

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 6610.4 kcal

Equipment

• 1 Large Pot For cooking pasta
• 1 Large Dutch Oven or Heavy Saucepan For preparing the sauce
• 1 9×13 inch Baking Dish For baking the pasta
• 1 Colander For draining pasta
• 1 Wooden Spoon For stirring and crumbling sausage

Ingredients

  

Main

• Nonstick cooking spray for the baking dish
• 1 pound rigatoni
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 yellow onion diced
• 4 cloves garlic minced
• Pinch crushed red pepper flakes or more as desired
• 1 pound turkey or pork Italian sausage casings removed
• 2 cups heavy cream
• 2 bunches Tuscan kale stemmed and roughly chopped
• Pinch freshly grated nutmeg
• 1 pound fresh whole-milk ricotta
• 1/2 cup grated fontina
• 1/2 cup grated part-skim mozzarella
• 1/4 cup grated Parmesan

Instructions

 

• Preheat the broiler. Spray a 9-by-13-inch ceramic or metal baking dish with nonstick cooking spray.
• Cook the pasta in a large pot of salted, boiling water until about 2 minutes less than package instructions. Reserve 1 1/2 cups pasta cooking water. Drain and set aside.
• Meanwhile, heat a large Dutch oven or heavy saucepan over medium-high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any of the browned bits from the bottom of the pan. Pour in the heavy cream and cook, stirring frequently, until it comes to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale (taste here, as your sausage might have different seasonings). Remove from the heat and stir in the ricotta until just combined, followed by 1/4 cup each of the fontina and mozzarella. Add the pasta and stir until it is coated in sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with a little more salt, pepper and red pepper flakes if desired.
• Transfer the mixture to the prepared baking dish and top it with the remaining 1/4 cup fontina, 1/4 cup mozzarella and the Parmesan. Broil the pasta until the cheese is brown and bubbling, about 5 minutes. Serve immediately.

Notes

1. Pasta Perfection: Cook the rigatoni truly al dente—2 minutes shy of the package directions is crucial. It will continue cooking in the sauce and then in the oven, ensuring a perfect bite without becoming mushy.2. Flavor Foundation: Properly browning the sausage is key to depth of flavor. Don’t rush this step. Deglazing with pasta water helps incorporate all the flavorful browned bits (fond) from the bottom of the pan into your sauce, adding richness.3. Kale Integration: Tuscan kale holds up well to cooking and adds a lovely bitterness that balances the creamy richness. Ensure it’s fully wilted and tender before incorporating the cheeses.4. Broiler Finish: Keep a close eye on the pasta when broiling. Broilers can vary greatly in intensity, and cheese can go from perfectly golden to burnt in seconds. The goal is bubbling, golden-brown perfection, not char.5. Seasoning Strategy: Taste frequently as you build the sauce. Sausage can vary widely in sodium and spice levels, so adjust salt, pepper, and red pepper flakes accordingly, especially after adding the cheeses.

Vegetarians and vegans, rejoice!

This Vegan “Sausage” Pasta Bake is a rich, creamy indulgence that proves dump-and-bake doesn’t have to be off-limits.

Flavorful vegan sausage and a cashew “Parmesan” sauce form a cheesy, comforting dinner that’s dairy-free. I served it to skeptical friends, and they were none the wiser that it was vegan. Just toss everything into a pan, bake, and serve!. It’s a no-fuss comfort food option for hectic nights, vegan or just wanting something to shake things up. Comfort food got friendly.