Weeknight dinners are hard enough when you’re only cooking for yourself (we see you, girl dinner). But when it comes time to feed the whole family, you need a well-vetted roundup of delicious and reliable dinner recipes that everyone will love. Sometimes you’ll crave a familiar recipe that you’ve made time and time again. On other days, you might want to try something new. Either way, family-friendly weeknight dinners have to tick all of the boxes — they need to be easy to prepare, cook quickly, be hearty enough to keep everyone satisfied and provide some variety.
This lineup has all of those bases covered. Weeknight dinners are synonymous with these straightforward cooking methods, like sheet-pan and one-pot meals. When you utilize cookware such as sheet pans and cast-iron skillets, not only do you often cut down on cooking time but you also use far fewer dishes. Cleanup becomes a quick and painless process, too.
As far as cuisines go, these recipes run the gamut. Everything from Italian-American spaghetti and meatballs and Korean kimbap to Tex-Mex enchiladas and Greek spanakopita-inspired stuffed peppers are represented here. Many comforting all-American recipes such as hotdish, meatloaf and grilled cheese are included for good measure. The ingredients used in these recipes are as diverse and varied as the cuisines. Some recipes are packed with nutrient-rich vegetables and plant-based protein, while others are the epitome of a meaty “stick-to-your-ribs” meal. Meat eaters, pescetarians and vegans alike will undoubtedly find something to love.
Chicken Parmesan, meet homestyle meatloaf. Meatloaf is the quintessential choice for an easy weeknight dinner. Instead of the usual ground beef and ketchup, this one calls for ground chicken, marinara sauce and lots of Parmesan to mimic the flavor of cheesy chicken cutlets.
Pasta alla vodka is an Italian-American classic. This gooey baked version pairs the creamy sauce with pillowy potato gnocchi and bite-sized rounds of string cheese. As it bakes, the saucy dumplings bubble and the buttery breadcrumb topping becomes golden and crunchy.
The trick to getting tofu to taste just like chicken is freezing it before breading and baking. Once frozen and thawed, the tofu acts like a sponge, easily absorbing the marinade and developing a meatier texture. Get the kids involved and set them up with an assembly line to bread the tofu bites in a crunchy sesame breading.
Hotdish is a weekly staple around the Midwest, and this one replaces the traditional tater tots with something even more decadent — gooey mozzarella sticks. Meaty ground beef and broccoli florets simmer with marinara sauce. Arrange the mozzarella sticks side by side — as they bake, the cheese becomes perfectly melty.
Breaking out the deep-fryer is usually the last thing we want to do on a busy weeknight. An air-fryer is just the thing to make bite-sized pieces of chicken extra crispy. Make a simple sauce with brown sugar, soy sauce, orange juice and a cornstarch slurry, then toss in the chicken until the sauce coats all of the nooks and crannies.
Everyone needs a few good one-pot dinners in their arsenal. This one checks all of the boxes — Italian sausage meatballs simmer on the stovetop along with garlicky orzo pasta, tomato sauce and a whole lot of spinach. Serve the pasta with a sprinkle of Parmesan cheese or a dollop of smooth ricotta.
When you don’t have the time for endless layering but you’re craving lasagna, make this quick, no-fuss recipe. The meaty sauce is made with a combination of ground beef, Italian sausage and jarred marinara sauce; a mixture of mozzarella, ricotta cheese and an egg stands in for the usual bechamel. The best part — you don’t have to pre-cook the noodles. When submerged in the tomato sauce, the noodles will become perfectly al dente.
Sandwiches are a highly underrated thing to eat for dinner, especially when you don’t have much time on your hands. Make this garlic and herb-crusted pork roast ahead of time and all you’ll need to do is shred the meat and pile it into warm pitas with tzatziki sauce and a refreshing salad.
Three kinds of cheese make this skillet chicken dinner super decadent. Cream cheese, mozzarella and Parmesan melt into a silky spinach-artichoke sauce. The sauce keeps the chicken thighs nice and moist as they finish baking in the oven.
You can make the Spanakopita-inspired sauce and garlic breadcrumbs in the amount of time it takes to boil pasta. Briny feta and cream cheese meld together to form a creamy sauce that coats every inch of the noodles. Cavatappi is a fun shape, but you can use any other short pasta you like such as penne or rigatoni.
This hearty soup offers everything you love about a juicy cheeseburger without as much of a mess. Bonus: kids will love this unique take on their favorite meal. Everything from the beef patty and melty cheese to classic condiments are represented here. Even the hamburger buns are transformed into crunchy croutons.
Chicken thighs are the perfect protein for a weeknight meal because they cook quickly and are nearly impossible to overcook. Baking them in the air-fryer saves even more time!.Pair the herby lemon-garlic chicken with an easy side dish like rice pilaf or sautéed green beans.
Casseroles are synonymous with comfort food, especially on cold or rainy nights. The base of this stick-to-your-ribs dish is similar to meaty chili and is flavored with taco seasoning, enchilada sauce and red salsa. The chili bakes with a layer of buttery cornbread on top, making it a one-skillet meal.
The beloved Zuppa Toscana from everyone’s favorite Italian chain restaurant can easily be made at home — and it takes less than an hour from start to finish. This soup is the very definition of hearty since it’s filled with sausage, smoky bacon bits and tender potatoes. Pro tip: save the rind the next time you finish off a hunk of Parmesan cheese — add it to the soup as it simmers for an added salty bite.
What better way to get dinner on the table fast than with a sheet-pan meal? The protein, vegetables and starch all roast alongside one another, so cleanup is a breeze. The chicken thighs are packed with flavor from a sweet and tangy honey-mustard glaze.
Store-bought gnocchi are a great thing to have on hand for busy weeknights. The fluffy potato dumplings cook quickly and go with just about everything. Here, the gnocchi are seared and tossed with bits of Italian sausage and sautéed peppers and onions (and plenty of Parmesan cheese, of course) for an easy skillet dinner.
Store-bought pizza dough can be a lifesaver when you need a quick dinner. Bake these individual calzones to order and fill them with a combination of sweet or spicy sausage, bell peppers, onions, ricotta and mozzarella cheese. Bake them in a screaming hot oven just like you would do with pizza, then serve with warm marinara sauce for dipping.
With this cozy dish, you can skip the hassle of stacking endless layers of lasagna ingredients. Boil some lasagna noodles and roll them up with a herby ricotta filling, then nestle them into a baking dish with a quick and creamy tomato-vodka sauce. To develop crispy edges on some of the noodles, bake the dish uncovered for the last few minutes.
Sesame chicken is the ultimate takeout dinner, and you can create the same flavors in your own kitchen — all you need is a sheet pan. The crispy chicken nuggets are coated in cornstarch and flour, which gives them a delightfully crunchy crust. Toss everything in a sticky sesame-honey glaze and grab the proverbial takeout containers.
If you and your family like potato skins, you’ll go crazy for this riff on the classic appetizer. This creamy potato-leek soup comes together quickly, so while it simmers away on the stovetop, you can work on the fixings. We add a few classics, including crumbled bacon, cheddar cheese and scallions and one wild card — crispy potato strips made with fried potato peels.
This simplified version of eggplant Parmesan just so happens to be a little more nutritious. Japanese eggplant is much sweeter and less bitter than standard eggplant, so you don’t need to go through the process of salting and rinsing. Just throw them in the oven with some marinara sauce, mozzarella cheese and Parmesan-panko breadcrumbs and bake until bubbly.
No matter the time of year, this one-pan dish always hits the spot. The salmon fillets are sprinkled with a bright lemon-pepper seasoning, nestled into a creamy orzo mixture that’s mixed with lots of iron-rich spinach and baked until they just start to flake. A creamy dill-yogurt sauce helps balance out the fattiness of the fish.
Enjoying Buffalo chicken wings doesn’t have to be limited to Super Bowl Sunday. You can savor all of that spicy, tangy flavor in the form of this one-pot chicken chili. You’ll find pieces of ground chicken and chickpeas mingling with tomatoes, hot sauce and mellow lager. The fixings are what’s most important — combine traditional Buffalo wing accompaniments such as sour cream and blue cheese with toppings like tortilla chips and avocado.
Pizza night doesn’t necessarily mean takeout. These individual pizza sliders are easy to make from scratch and super versatile. You can stuff the balls of pizza dough with any kind of fillings you like — keep it classic with sausage and cheese or play around with other unique toppings such as ham and pineapple.
This speedy shrimp dish is quick-cooking and borrows flavors from the chicken variation of the Italian-American dish. Garlic, Parmesan cheese and red pepper flakes pack a big punch in a short amount of time. Some heavy cream simmers just long enough to coat the shrimp in a silky sauce. Serve this on its own, spoon it over rice or warm up some crusty bread (it’s perfect for soaking up the sauce).
Much like sushi, kimbap is a popular snack throughout Korea, and it can be filled with anything from vegetables to fish to meat. This recipe is made dinner-worthy with rib-eye steak and eggs. Forming these tasty rolls is a great way to get some hands-on help from the kids.
Kid-approved and easy as pie, this one-pot chicken dish brings all of the rich flavors of breaded chicken cutlets without the hassle of frying. Chicken cutlets are pan-seared, smothered in creamy marinara sauce and topped with mozzarella and Parmesan cheeses. Serve over plates of pasta or alongside a Caesar salad.
No shame if you’ve found yourself putting together a last-minute dinner with frozen fish sticks — we’ve all been there. This baked cod is super simple to make, and you can get the kids involved when it comes to breading the fillets. A crunchy coating of cornflakes, panko and lemon-pepper seasoning definitely beats the store-bought version.
For Meatless Monday and beyond, this chili is packed with hearty plant-based ingredients. Three kinds of canned beans — pinto, black and kidney — stand in for the typical ground meat. The base of the chili has plenty of flavor from a spice mix made of smoked paprika and cumin.
Chicken potpie is often served in individual portions, but it translates seamlessly to a family-style casserole. Poached chicken, potatoes, carrots and peas float in a rich cream sauce. Buttermilk biscuits sit on top and soak up all of those wonderful flavors.
Fatty salmon is the perfect protein for an umami-packed sauce such as teriyaki. Better yet, the sweet potatoes and broccoli that accompany the fish all roast on the same sheet pan. This recipe serves two, but it can easily be doubled to feed the whole family. You can even keep this recipe plant-based by substituting tofu or tempeh for the fish.
This creamy, dreamy one-skillet chicken dish comes together in under 30 minutes. It’s a great stepping stone for beginner cooks, but even the seasoned pros will enjoy it. It consists of golden brown seared chicken tenders, plump cherry tomatoes and fresh spinach that all simmer together in a light cream sauce. A squeeze of fresh lemon brightens up any heaviness from the cheese and cream.
Simple pasta dishes are a lifesaver on busy nights, but this quick bolognese sauce is easy enough to make anytime, anywhere. This vegetarian version is made with hearty mushrooms instead of beef or pork. They cook quickly in a reduced red wine sauce and don’t need to simmer on the stove for hours like some more traditional meat sauces.
When your options are limited, you can get scrappy and make a delicious dinner out of ingredients that you’d normally toss or compost. Leftover stale bread, parsley stems and a few cloves of garlic are blitzed in a food processor and used to coat plump, juicy shrimp. Be sure to save some egg whites the next time you make a recipe that only uses the yolks — they freeze well and are used as a binder to help the breadcrumbs to stick.
If you grew up on the likes of Hamburger Helper, you’ll love this elevated take on the quick dish. The saucy ground beef mixture is tossed with corkscrew pasta and a whole block of cheddar cheese.
Everything you love about chicken Parm can be found in this easy riff. Plenty of cheese and an egg help keep the chicken meatballs from drying out, and they simmer in a well-balanced tomato sauce with bite-sized mozzarella balls. Serve them over pasta or with warm bread for scooping up all the sauce.
Down south, folks don’t mess around with stovetop macaroni and cheese. Southern variations tend to be more like a casserole, using eggs and an over-the-top amount of cheese to create a family-friendly baked pasta dish. This recipe is plenty creamy, thanks to the addition of two kinds of cheddar and a bit of cream cheese.
The filling in spanakopita pastries is usually blanketed in layers of phyllo pastry. To make this recipe dinner-worthy, pile all of those delicious Greek ingredients such as leafy greens, feta and fresh dill into the cavities of tender roasted bell peppers. A quick drizzle of lemony Greek yogurt brings it all together.
When you picture a shrimp boil, a summery outdoor get-togethers probably comes to mind. With this sheet pan version, you can enjoy the warm-weather dish year-round. All of the usual suspects — smoked kielbasa sausages, potatoes and corn on the cob — are roasted together with a spicy Old Bay sauce.
At first glance, this may look like an ordinary baked ziti, but when you dig into the gooey baked pasta dish, you’ll find lots of mozzarella cheese and juicy chicken meatballs. We use a slightly unusual ingredient in the meatballs to keep them moist and tender — canned pumpkin purée. You don’t necessarily taste the pumpkin, but it ensures the chicken doesn’t dry out in the oven.
While you’ll need to spend some time prepping the vegetables and sauce, this dish cooks quickly. Shredded cabbage, carrots, and scallions provide the bulk of the vegetables, which are fried in a wok and tossed with fresh egg noodles. The real flavor-boosting ingredient in this recipe is dried shiitake mushrooms — once rehydrated, they add the most wonderful umami flavor to the lo mein.
Take nuggets up a notch with these cheesy chicken tenders. Kids will love getting their hands dirty at the breading station, and they can get cleaned up and ready for dinner while the tenders bake. The sauce, made with ketchup, mayonnaise and mustard, is not optional.
Lighten up traditional bolognese by swapping the beef for lean ground turkey. The sauce is just as rich when it simmers with crushed tomatoes, chicken broth and Italian seasoning (which packs in all of those herby flavors without having to break out the entire contents of the spice cabinet). Serve it like you would any other meat sauce — over pasta with lots of grated Parmesan.
Skip the line and make your own burrito bowls at home. You can customize them to your family’s tastes by adding whatever grains, beans, proteins and salsa that you like. Here, we use ingredients such as shredded rotisserie chicken, black beans, nutty quinoa, corn and avocado.
When you have hungry mouths to feed in a hurry, sheet-pan meals are the way to go. For this takeout classic, chicken tenders, bell pepper and pineapple chunks are roasted in a sticky teriyaki sauce and finished with an additional teriyaki glaze just before serving. You can serve this over bowls of sticky rice or even stuff everything into refreshing lettuce wraps.
What would happen if you added perfectly al dente pasta to creamy spinach artichoke dip? Ooey gooey decadence is what. Stir boiled pasta into the rich, creamy sauce, then bake it with more mozzarella on top. As it bakes and bubbles, the cheese becomes golden and any exposed bits of pasta develop a little bit of crunch.
One of the best ways to keep lean chicken meatballs from drying out is to add ricotta. In addition, it adds an overall sweet and slightly tangy flavor to the meatballs. Roast the meatballs in a hot oven on a sheet pan alongside slender stalks of broccolini.
If you thought a plant-based meal would leave you feeling unsatisfied, think again. These meatless sloppy joes mimic the texture of meat by using tender bits of cauliflower and cannellini beans. Ingredients such as brown sugar, chili powder, garlic and tomato paste are all found in meat-based sloppy joes, so the flavor is spot on.
Hotdish, say hello to chicken potpie. This family-friendly casserole swaps the pie dough you usually find crowning chicken potpie with crisp tater tots. Who’s going to say no to incorporating more potatoes into their daily life?
Depending on what vegetables are in season, you can pair just about anything with these crispy potato dumplings. This recipe calls for asparagus and cherry tomatoes, but use whatever quick-cooking vegetables look good at the moment. The gnocchi and vegetables roast with pesto sauce, which is like the little black dress of condiments.
There are few things more comforting than a hearty meatloaf — especially if it’s paired with even heartier potatoes. This turkey meatloaf is on the lighter side, which leaves room for the crispy smashed potatoes. They are par-boiled and baked with garlic and Parmesan on the same sheet pan as the meatloaf.
Sometimes it feels like if you’ve seen one one-pan chicken dish, you’ve seen them all. That couldn’t be further from the truth with this recipe. The chicken thighs are coated with olive oil and Calabrian chiles before quickly searing in the pan. From there, the orzo cooks in the schmaltz rendered from the chicken, giving it an unmatched flavor.
Take it from Al — vegetable-packed lasagna can be just as delicious as anything else. This one doesn’t skimp on the cheese, layering ricotta, Parmesan and mozzarella with lasagna noodles and a sauce made of sautéed vegetables — in this case, zucchini, onions and bell peppers.
A combination of gluten-free panko and brown rice flour makes these fried chicken cutlets a bit lighter yet just as crisp and delicious. Start with chicken cutlets and pound them even thinner — this way, the chicken will only take a few minutes to cook through. All you’ll need is a simple salad to serve on the side.
A lot of takeout is filled with hidden sugar, but you can achieve similar flavors at home with more nourishing ingredients. Coat the beef strips in starch before cooking so that they develop a golden brown crust, then toss them in a simple sauce made with chicken broth, soy sauce and lots of fresh ginger.
This rendition isn’t quite as heavy and saucy as you’d expect from takeout, but all of the flavors are still there. While the broccoli starts to roast, the shrimp is tossed with walnuts and added to the other side of the sheet pan. Whisk up a quick honey mayo sauce to drizzle over the shrimp once it comes out of the oven.
An entire hearty Italian bistro meal all on one sheet pan? Sign us up. The breaded chicken breasts are baked instead of fried, but the marinara and mozzarella cheese topping remains the same. Add some broccoli florets and roasted garlic-rubbed ciabatta triangles to complete the meal. We won’t blame you if you make some extra garlic bread on the side.
Baked pasta dishes that use filled pasta such as tortellini or ravioli are always a favorite. Mainly because you get double the cheese. This pasta bake combines cheese tortellini with sweet or spicy Italian sausage, and it bakes with heaping dollops of ricotta, mozzarella and Parmesan cheese on top.
Enchiladas are a perennial favorite for many reasons, but mainly because they are quick and delicious. The kids can help roll up Mexican-style cheese and seasoned beef in warm tortillas and arrange them in the pan. Set out bowls of toppings — sour cream, chopped tomatoes, cilantro — so everyone can add what they like.
When you’re craving creamy pasta but don’t want to feel sleepy after loading up on carbs, you can incorporate cauliflower into the sauce. It keeps the sauce silky smooth, and it still tastes like Alfredo sauce since there’s plenty of garlic and Parmesan cheese. Toss in some pasta, sliced chicken and asparagus and dig in.
When you need something quick that is guaranteed to please everyone in the family, chicken tenders are a safe bet. These baked tenders have a buttery cracker coating that becomes crisp and toasty in the oven. Serve them fresh with dipping sauces galore.
Dinner doesn’t always have to be inventive. Sometimes the classics are what we’re craving the most. That’s definitely the case for this shortcut chicken and rice casserole, which pairs pre-cooked rotisserie chicken with rice, sautéed vegetables and cream of chicken soup.
Three kinds of meat go into these flavorful meatballs — ground beef, pork and veal. Seasoned breadcrumbs soaked in milk keep the meatballs extra moist. All they need is a bed of marinara sauce to land on.
The slow cooker is a godsend when it comes to weeknight cooking. This recipe is as simple as throwing everything into the cooker and setting a timer. Cumin, chili powder and dried herbs infuse the broth with warm, spicy flavor while the beans become creamy and the chicken thighs cook perfectly. Shred the chicken and give everything a stir, and dinner is served.
There’s no such thing as bad macaroni and cheese, but this one really shows the others who’s boss. The thick bechamel sauce and sharp cheddar cheese keep the pasta creamy even after it bakes. What makes it even more perfect is the buttery golden breadcrumbs on top.
When comfort food is a must, chicken pot pie is the answer. This one-pan dish starts with leftover rotisserie chicken, which saves tons of prep time. Bulk up the filling with onions, celery, sweet fennel and plenty of green vegetables — thinly sliced kale and peas are both hearty options. Continue to keep things simple by baking it with a store-bought puff pastry crust on top.
Everyone loves tacos, but the individual assembly can be a big ask on a busy night. This recipe takes all of the classic taco fillings and bakes them into a hearty one-pot casserole. You could use ground beef or chicken in place of the turkey, but including all of those delicious taco toppings is non-negotiable.
When you have picky eaters at the table, it’s nice when you can sneak some hidden vegetables into a meal. To make these chicken tenders, the egg that is usually used for dredging is replaced with eggplant. The eggplant is roasted and puréed into a thick paste — it has a slightly smoky flavor and helps the cornflake breadcrumbs stick to the chicken.
Stuffed shells are a classic for a reason — they’re easy to make and even easier to devour at dinnertime. This dish is easy for kids to help out with as well. Once the pasta shells are cooked, tiny hands can fill them with spoonfuls of creamy herbed ricotta.
This autumnal roast chicken dish is brimming with seasonal apple flavor. Prepared apple butter is smeared on top of chicken breasts before they go into the oven; the remaining spread is added to a mixture of sautéed apples and shallots that the chicken roasts atop. The combination of fresh apples and apple butter adds some sweet and tart complexity to the dish.
If it has “French onion” in the title, you know it’s going to be good. Here, decadent macaroni and cheese gets the French onion treatment. Just stir some buttery caramelized onions into the gooey baked pasta to give it that extra bit of flavor.
When you can’t decide between two classics — burgers or pasta — there is an easy compromise. These stuffed shells are filled with ground beef, cheddar cheese and plenty of classic burger condiments such as ketchup, mustard and relish. Even better, this dish can be prepared in advance and go straight from the refrigerator to the oven.
Chicken Scarpariello is a time-honored Italian-American dish that’s made by searing and simmering chicken and sausage in a sweet-and-sour sauce. This sheet pan hack has all of the flavor without all of the work. The secret ingredient is brine from the pickled peppers, which brightens up the final dish. Spoon the chicken, sausage and vegetables over creamy mashed potatoes or soft polenta.
Scampi is really all about the shrimp itself, but you’ll usually see the shrimp tangled among long strands of buttered noodles. Instead, try stuffing the garlicky shrimp mixture into pasta shells. It’s a fun and inventive new way to eat the satisfying shrimp dish.
Pork has a mild flavor, so it works as a blank slate for whatever you want to cook it with. These meaty bone-in pork chops are seasoned simply with salt, pepper and sweet paprika, but the real flavor comes toward the end of the cooking process. Once the chops are seared, melt some butter in the skillet and let a few cloves of garlic and sprigs of sage, rosemary and thyme infuse the butter, then use a spoon to baste the chops in that flavored butter.
This recipe is inspired by the wallet-friendly dinner that we all probably ate a handful of times (at least) as a kid. Pasta shells are tossed with a chili-inspired mixture of ground beef, tomatoes, cheese and spices. It’s an incredibly satisfying dish and makes great leftovers to boot.
Chicken Caesar salad is officially in her dinner era. For this one-skillet dish, broccoli florets stand in for the usual romaine lettuce, which roasts under juicy chicken thighs, soaking up the drippings. Before going into the oven, drizzle everything with your favorite store-bought Caesar salad dressing (or make your own) and sprinkle with Parmesan cheese before serving.
Next time Taco Tuesday rolls around, make the most of it with these easy fish tacos. The char-grilled white fish is perfectly flaky, and the whole family will love to add dollops of the zesty smashed avocado to their tortillas. This recipe calls for cod, but you can substitute any type of seafood your family likes such as salmon, trout or shrimp.
You’ve heard of chicken souvlaki, but these skewers are just as delicious with the other white meat — pork. Hunks of pork loin are marinated in lemony garlic-oregano oil before being skewered and grilled to perfection. While the skewers are cooking, you’ll have time to whip up a quick and refreshing dill and cucumber yogurt sauce.
When no one in the family can agree on what to have for dinner, barbecue chicken is always a solid compromise. The sweet and spicy barbecue sauce and creamy coleslaw are both homemade, but a store-bought rotisserie chicken keeps things simple. Pile everything onto warm potato buns and dig in — just make sure to have some extra napkins handy.
Canned black beans, sweet potatoes and nutty quinoa make this vegetarian chili feel meaty and satisfying. It comes together in just under an hour, and you can have fun when it comes to the toppings. Top each bowl with avocado, fresh cilantro, sour cream and grated cheese.
If you already fold your pizza slices in half, this recipe will feel familiar. All of the flavors of pepperoni pizza are sandwiched between slices of buttery bread, which are toasted on the griddle. If you have some marinara sauce handy, warm up a few spoonfuls for dipping.
These stuffed shells are a cozy, comforting lifesaver on busy weeknights — they can be made a day ahead so the dish is ready to pop into the oven when you get home from work. Each shell is stuffed with a mixture of ricotta, Parmesan, shredded rotisserie chicken and broccoli before being tucked into a seasoned cream sauce. Serve with a simple salad or a side of garlic bread.
One way to make dinner even easier? An Instant Pot. Use the sauté function to cook the shrimp and get the rice started, then finish the dish by pressure cooking for another few minutes. Save the corn cobs and let them steam in the pot with the risotto — it’ll add even more sweet corn flavor.
If you’ve already got the hang of making lasagna, these cheesy rollups should be a piece of cake. All of the components are spread onto cooked lasagna noodles and rolled up into adorable bundles. Take a few shortcuts by using a pre-shredded Italian cheese blend, store-bought rotisserie chicken and cream of chicken soup to mimic the flavor and texture of homemade bechamel.
This one-pot plant-based chili starts off like any other — by sautéing aromatics and dried spices with tomatoes and beans. It tastes even better on the second day, so leftovers are a win!
If you’re more of a topping person and the crust is an afterthought to you, you’ll love this pizza-inspired meatloaf recipe. Ground beef and pepperoni form the base of the loaf, which is flavored with Italian seasoning. The interior is packed with lots of gooey mozzarella cheese that melts out of each slice.
Fajitas have the same effect as tacos, but they’re even easier to execute. Roast chicken tenders, bell peppers and onions in a mixture of seven spices to create a boldly flavored fajita filling. Set out warm tortillas and all kinds of toppings for folks to build their own fajitas.
Puttanesca is a fresh and comforting sauce that pairs perfectly with any kind of pasta, especially pillowy stuffed ravioli. The punchy sauce is made with lots of garlic, anchovies, capers, olives and pepper flakes — these ingredients simmer together with tomatoes to create a silky sauce that coats both sides of each ravioli.
This one-dish dinner takes all of the wonderful things about French onion soup and makes it into a more substantial protein-packed meal. This hands-off method for caramelizing onions is genius: start by sautéing the onions with a bit of sugar, then let them simmer down in the skillet with the chicken thighs and beef stock until they are golden and jammy.
This completely vegan vodka sauce will fool even the most ardent dairy lovers. The sauce gets its creamy texture from cashews, which are mild in flavor and fatty enough to mimic the texture of heavy cream. While soaking the cashews isn’t completely necessary, even two hours will make the sauce extra creamy — alternatively, you can give them a “quick soak” by covering them with boiling water for just a few minutes.
When it comes to easy chicken dinners, there’s no limit to what you can do. Dredge meaty chicken thighs in a cheesy, flavored flour mixture, then sear until golden brown. They’ll finish cooking through in the oven atop a bed of creamy lemon rice (the secret ingredient is a whole can of cream of chicken soup).
Pillowy dumplings and fresh spring produce are a match made in heaven. These gnocchi are extra special because they’re made with creamy ricotta and Parmesan cheeses. While the dumplings cook, make a lemony butter sauce with fresh peas, mint and even more Parmesan cheese.
Each layer in this vegetarian lasagna is full of spring flavor. Curly noodles are layered with bechamel, lemony ricotta, spinach and peas. Half of the greens are blended into a quick garlicky pesto that melts into the layers as the lasagna bakes and bubbles.
All the crunch of chicken schnitzel in half the time (and without any messy frying). Keep the slaw simple by using a pre-made mix. Leftover chicken and slaw make a great lunch the next day — just add more mustard and sandwich everything between two slices of hearty bread.
This accidentally vegan sheet pan dinner is one the whole family can get behind. Savory butternut squash, sweet fennel and red onion roast alongside soft gnocchi. This recipe is incredibly versatile — you can swap the autumnal vegetables for whatever is in season.
Who said sandwiches have to be reserved for lunch? This sandwich combines flavors from two of the best Italian-American dishes —eggplant Parmesan and garlic bread. Infuse twenty (yes, twenty) cloves of garlic into some oil and use that oil to cook the eggplant. The spent garlic can then be mixed with butter, Parmesan cheese and herbs for homemade garlic bread.
Chili is just the thing to sustain you during the chilly winter months. The chicken chili base of this one-pot dish is spicy, savory and protein-packed. The cheesy jalapeño biscuits that are plopped on top makes this dinner something to write home about.
For a lighter take on Shepherd’s pie, which is traditionally made with lamb, ground turkey is just the thing. The filling is cooked down with plenty of aromatics and herbs, while red wine and chicken stock keep the turkey from drying out. Stick to tradition when it comes to the topping — you can’t beat mashed potatoes.
The best thing about using a slow-cooker is that you can set the timer and forget about it — it’ll let you know when it needs your attention. If you want to make the sausages extra flavorful, give them a nice sear before they go into the slow-cooker. As everything simmers, the smoky sausage flavor will infuse the carrots, potatoes and cabbage.
You may not be able to replicate the experience of ordering a plate of sizzling hot fajitas at a restaurant, but these stuffed peppers are a good compromise. The savory, smoky flavors of juicy chicken, chiles, beans and cheese all make their way into tender bell peppers. Give them the true fajita treatment by topping each one with sour cream and cotija cheese.
Since cauliflower is on the meatier side (in comparison with lots of other vegetables), it’s the perfect substitute for chicken — especially when it’s fried. Each floret is coated in cornstarch and fried to perfection. It’s finished in a classic General Tso’s sauce, flavored with ginger, garlic, soy sauce and chiles. Put on a pot of rice before you start cooking the cauliflower — it’s perfect for soaking up the flavorful sauce.
The combination of savory eggplant, juicy tomato sauce and melted mozzarella cheese is an undeniable classic. In this dish, the eggplant is roasted and sprinkled with breadcrumbs rather than breaded and fried. To tame some of the eggplant’s natural bitterness, use a vegetable peeler to remove half of the skin.
This affordable and accessible weeknight meal packs a whole lot of flavor into one dish. Succulent shrimp simmer in a quick tomato sauce flavored with onions, garlic, pepper flakes and clam juice. Serve it with warm bread or toss everything with pasta to make it a meal.
Something about this Shepherd’s pie makes you feel like you’re making an extra nutritious choice. The whole dish is hearty and satisfying, but the sweet potatoes make it a balanced meal that’s good for the body and soul.
Fried Buffalo chicken wings aren’t exactly dinner material, but sheet-pan pizza sure is. Start with a ball of pre-made pizza dough and pile on the toppings — saucy shredded chicken, red onions, mozzarella and blue cheese. You can’t have wings without celery sticks and dipping sauce, so make a quick mayo-based celery salad to drizzle on top.
This simple one-pot chili is pure comfort in a bowl. Classic beef chili has a tendency to leave you feeling pretty stuffed, but this chicken and white bean variation is lighter and brighter. The secret ingredient is a leftover Parmesan cheese rind — it adds a salty kick without overpowering the dish.
Hot Italian sausage links and creamy cubes of feta are must-haves for this dish, but it’s easy enough to switch up the vegetables. Broccolini and cherry tomatoes are pretty accessible year-round and are usually popular options. If you want to use an ultra-seasonal vegetable like sweet summer corn or winter squash, this recipe is just versatile enough to allow it.
Chicken teriyaki is so easy to make at home that you’ll wonder why you ever opted for takeout in the first place. It comes together in just about thirty minutes and only uses a few staple ingredients. Even better, this dish can be made with other kinds of protein too — quick-cooking shrimp and tofu are great options.
These delicious salmon burgers have a distinctly summery vibe, but there are no ingredients that are too seasonal. That means you can bring a taste of summer even on cold weeknights. The green goddess sauce comes together in a food processor, and any extra sauce can be tossed with pasta or drizzled over salad greens.
Nothing beats a speedy one-pot meal on a busy day, and these pork chops fit the bill. Sweet bourbon and briny mustard are the perfect match for a buttery sauce that coats every inch of the juicy bone-in chops. If pork isn’t your thing, chicken cutlets or beef sirloin will have a similar impact.
A good one-pot stew is a great recipe to have in your back pocket. Tossing the pieces of chuck roast in flour not only helps the meat develop a golden brown crust but the flour also slowly thickens the stew. This is one of those dishes that taste even better the next day, so make a big batch on the weekend and it’ll be ready to go during the week.
This comforting and cozy dish makes quick work of chicken Parm. Instead of breading and frying cutlets, cook ground chicken with Italian seasoning and pack the mixture into bell peppers, along with a generous amount of mozzarella and Parmesan cheese. Go all out and nestle the stuffed peppers on tangled beds of spaghetti or serve them with a simple side salad.
One way to make cheeseburgers a bit more nutritious and substantial is to put all of the flavors inside of a vegetable — bell peppers, to be exact. Roasted sweet peppers are the perfect vehicle for spiced ground beef and sharp cheddar cheese. Of course, no topping is left behind — pickles, ketchup and mustard are all incorporated into the filling.
Garlicky sautéed mushrooms and shallots are all you need to make a flavorful meat-free ragu. A whole block of cream cheese goes into the sauce, making it luscious and over-the-top delicious. Spoon it over crispy gnocchi for a quick vegetarian dinner.
Pizza night can be every night with a recipe this easy. Store-bought pizza dough is layered with Parmesan cream sauce, ricotta cheese, sweet sausage crumbles, thin slices of winter squash and red onion. Each slice is a welcome weeknight treat.
Nashville hot chicken is usually found fried to golden perfection and piled into buttered buns with coleslaw. Chicken thighs take a dip in a buttermilk brine, which makes them tender and moist once they hit the grill. Slather on plenty of sweet and spicy glaze and serve the chicken with crispy dill pickle chips.
Summer squash is a versatile ingredient because it is mildly sweet and cooks quickly. With the help of creamy goat cheese, mozzarella and sweet shallots, this sheet-pan pizza is nothing if not flavorful. As the squash bakes atop the pizza dough, it develops a tender texture that practically melts in your mouth.
This scoopable casserole pairs classic pizza toppings such as ground sausage, pepperoni and mozzarella with store-bought biscuits. The biscuits bake on top of the saucy meat mixture, much like chicken and dumplings. Break into those flaky layers to scoop up all of the sauce and cheese.
Cozy stroganoff is usually made with a combination of beef and mushrooms, but this recipe swaps in chicken for the protein. The chicken is seasoned with smoked paprika, garlic powder and thyme. Don’t worry — there are still plenty of egg noodles and creamy sauce involved.
Take a trip to the Mediterranean for dinner tonight. This quick sheet-pan shrimp dish cooks in just thirty minutes, vegetables and all. Greek olives, feta cheese, fresh mint and oregano bring home the seaside effect.
These meatballs aren’t of the saucy, cheesy variety. Instead, they are baked in the air-fryer, which gives them the effect of deep-frying without the extra fat. Stuff them into pitas with the bright Mediterranean flavors of tzatziki sauce, tomatoes and red onions.
The slow-cooker is a lifesaver on busy weeknights. You can put together a full, protein-packed meal that will excite adults and kids alike — and you barely have to do anything. The short ribs and mushrooms simmer with broth and cream for a few hours. All you need to worry about is stirring the egg noodles in during the last few minutes.
This rustic Italian soup is more pasta and beans than actual broth — not that that’s anything to complain about. The aromatic sage leaves make it the perfect winter meal, but it’s not too hearty to also be enjoyed during warmer months. Finish each bowl with a generous sprinkle of grated Parmesan cheese.
Creamy baked pasta and casseroles need not be relegated to cold-weather menus. Seasonal spring vegetables such as zucchini, spinach and sweet onions shine bright in this comforting dish. The best part is that it’s super versatile — swap in other peak-season vegetables and make it year-round.