With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan. TRULY A ONE SKILLET DINNER! So so easy!

This lightening fast dinner comes together very very quickly in just 30 minutes from start to finish. And everything (and I mean everything) gets cooked in literally one skillet, no joke, even the uncooked fusilli pasta.

And feel free to use your favorite store-bought marinara sauce (I love Rao’s) or even spicy Italian sausage if you want a kick of heat. If you don’t have fusilli on hand, similarly shaped pasta like rotini and gemelli should work beautifully here.

It’s easy, fast, and so so convenient. And I don’t even mind the sneaked-in greens. I actually always throw in a little extra kale than what the recipe calls for to get my greens in for the day!

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One Pot Sausage Pasta

With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan. TRULY A ONE SKILLET DINNER! So so easy!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound sweet Italian sausage casing removed
• 1 cup diced sweet onion
• 2 cups marinara sauce
• 2 cups chicken stock
• 8 ounces fusilli pasta
• 1 yellow bell pepper chopped
• 4 cups torn kale
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes optional
• Kosher salt and freshly ground black pepper to taste
• ¼ cup freshly grated Parmesan
• ¼ cup torn basil leaves

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and onion, and cook until sausage has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
• Stir in marinara sauce, chicken stock, pasta, bell pepper, kale, garlic, Italian seasoning and crushed red pepper flakes; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, covered and stirring once, until pasta is cooked through, about 10-12 minutes. Stir in Parmesan.
• Serve immediately, garnished with basil, if desired.

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No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!

Crisp-tender chicken parm without any of the frying mess? Yes, please!

Not to mention, the melted mozzarella right on top along with the juicy, blistered cherry tomatoes.

It’s a very quick sheet pan dinner (serving enough for 4) with less dishes and less effort.

And you can serve with all the wine and crusty bread for the fanciest, speediest weeknight meal ever.

Sheet Pan Chicken Parmesan

Yield: 4 servings

prep time: 20 minutes

cook time: 25 minutes

total time: 45 minutes

No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!

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chicken

Sheet Pan Chicken Parmesan

20 minutes25 minutes

Chungah Rhee

Ingredients:

• 3 cups mixed grape or cherry tomatoes
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 4 chicken cutlets
• 1 1/2 cups Panko*
• 1/2 cup freshly grated parmesan
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 6 ounces fresh mozzarella, sliced
• Fresh basil leaves

Directions:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a medium bowl, combine tomatoes, garlic, oregano, red pepper flakes and 1 tablespoon olive oil; season with salt and pepper, to taste.
3. Season chicken with salt and pepper, to taste.
4. PANKO MIXTURE: In a large bowl, combine Panko, parmesan and remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in PANKO MIXTURE, pressing to coat.
6. Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
7. Place into oven and bake for 8 minutes.
8. Place tomato mixture in a single layer around the chicken on the prepared baking sheet.
9. Place into oven and bake until the chicken is cooked through and tomatoes have burst, an additional 15 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
10. Serve immediately, garnished with basil, if desired.

Notes:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

A super speedy weeknight meal all made on one sheet pan? Yes, please!

With a simple chili powder mixture using pantry ingredients (chili powder, cumin, oregano, and paprika), I have been making this at least once a week, swapping out the shrimp for my other favorite sheet pan dinner.

When ready to serve, squeeze out those fresh limes right on top and warm up those tortillas. It’s quick, fast, and oh-so-so-good.

Sheet Pan Shrimp Fajitas

Yield: 4 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

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entree

Sheet Pan Shrimp Fajitas

20 minutes20 minutes

Chungah Rhee

Ingredients:

• 1 1/2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 sweet onion, cut into wedges
• 3 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/4 cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• 6 (8-inch) flour or corn tortillas, warmed

Directions:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.
3. Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
4. Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
5. In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
6. Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
7. Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
8. Serve immediately with tortillas.

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Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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