Oven Bake

This is project cooking at its best: tender manicotti wrappers are made by quickly cooking batter into pasta-like crepes. They're filled with a creamy trio of ricotta, Parmesan, and mozzarella, and covered with fresh tomato sauce before baking.

This dish is so tasty and satisfying that you’ll be happy to eat it for days (and so healthful and nutritious that you should eat it for days).

Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.

This dinner comes together on a baking sheet, and the sauce will win over any choosy eater.

This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.

If you’ve ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen.

Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.

Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.

There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there’s no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata itself can be enjoyed hot or at room temperature.

Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.

Sweet potatoes and maple syrup add natural sweetness to these muffins—perfect for prepping for a week of breakfasts, dinners, or lunches.

Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

For this gluten-free version of eggplant Parm, rounds of eggplant are sliced and breaded in a mixture of ground almonds and Parmesan cheese, then baked before being layered with cheese and sauce.

When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.

Two rimmed baking sheets and a hot oven mimic a giant panini press, making grilled cheese for a crowd a super quick and easy prospect.

It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

Harissa lends both a spiciness and an earthiness to this savory alternative to the usual sweet potato casserole.

How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.

Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South’s best breads.

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes.