Easy One-Dish Dinners
One dish means easy assembly, easy cleanup, and most importantly, a speedy supper! Try one of our 20 One-Dish Dinners for a quick weeknight meal.
Tuscan-Pasta with Tomato-Basil Cream
Ingredients
1 (20-oz.) package refrigerated four-cheese ravioli
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 Tbsp. white wine
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips
Preparation
Prepare pasta according to package directions
Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
Related: 30 Superfast Pasta Suppers
Black Bean Chili
Ingredients
3 (15-oz.) cans black beans
1 large sweet onion, chopped
1 (12-oz.) package meatless burger crumbles
2 Tbsp. vegetable oil
4 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. pepper
1/4 tsp. salt
1 (14-oz.) can low-sodium fat-free chicken broth
2 (14.5-oz.) cans petite diced tomatoes with jalepeños
Toppings: sour cream, shredded Cheddar cheese, lime wedges, sliced jalepeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips
Preparation
Rinse and drain 2 cans black beans. (Do not drain third can.)
Sauté chopped onion and burger crumbles in hot oil in a large Dutch oven over medium heat 6 minutes. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.
Related: Fix-and-Freeze Soups & Stews
Spinach-Ravioli Lasagna
Ingredients
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
Combine Alfredo sauce and vegetable broth. Spoon one-third of Alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
Related: 18 Make-Ahead Casseroles
Skillet Sausage 'n' Rice
Ingredients
1 (16-oz.) package smoked sausage
1 medium-size green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chicken broth
2 (3.5-oz.) bags quick-cooking brown rice
1/2 tsp. salt
1/4 tsp. pepper
Garnish: chopped fresh parsley
Preparation
Cut sausage into 1/2-inch slices. Sauté in a large nonstick skillet over medium-high heat 8 to 10 minutes or until lightly browned. Remove sausage sliced, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.
Add bell pepper, onion, and garlic to skillet, and sauté over medium-high heat 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to a boil. Remove rice from cooking bag; add rice, sausage, salt, and pepper to skillet. Reduce heat to medium-low, cover, and cook 5 minutes or until rice is tender. Garnish, if desired.
Related: Quick & Easy 5-Ingredient Suppers
Tomato 'n' Beef Casserole with Polenta Crust
Ingredients
1 tsp. salt
1 cup plain yellow cornmeal
1/2 tsp. Montreal steak seasoning
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
1 lb. ground chuck
1 cup chopped onion
1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
1 Tbsp. olive oil
2 (14 1/2-oz.) cans petite diced tomatoes, drained
1 (6-oz.) can tomato paste
2 Tbsp. chopped fresh flat-leaf parsley
Preparation
Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
Sauté onion and zucchini in hot oil in a skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
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