Ever find yourself staring into the fridge at dinner time, wishing for a quick, easy solution to the age-old question, ‘What’s for dinner?’ You’re not alone! Our roundup of 18 Simple Easy Dinner Recipes for Beginners is here to save your weeknights. From speedy stir-fries to comforting one-pot wonders, these dishes are perfect for anyone looking to whip up delicious meals without the hassle. Let’s dive in!
Spaghetti Aglio e Olio
Just when you thought spaghetti couldn’t get any simpler, along comes Spaghetti Aglio e Olio, a dish that proves minimalism can be magnificent. With its roots in Italian peasant cuisine, this garlic and oil pasta is a testament to the beauty of simplicity, offering a bold flavor profile that’s both rustic and refined.
Ingredients
- a pound of spaghetti
- a good glug of extra virgin olive oil (about 1/2 cup)
- a handful of garlic cloves, thinly sliced (around 6)
- a couple of pinches of red pepper flakes
- a splash of pasta water (about 1/4 cup)
- a small bunch of fresh parsley, chopped
- a generous sprinkle of salt
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Tip: Keep the heat low to gently infuse the oil with garlic flavor without burning.
- Add the garlic slices and red pepper flakes to the oil, sautéing until the garlic is golden and fragrant, about 2-3 minutes. Tip: Stir constantly to ensure even cooking.
- Reserve 1/4 cup of pasta water, then drain the spaghetti.
- Add the drained spaghetti to the skillet with the garlic oil, tossing to coat evenly.
- Pour in the reserved pasta water, stirring vigorously to create a silky sauce that clings to the pasta. Tip: The starch in the pasta water helps emulsify the sauce.
- Remove from heat and stir in the chopped parsley, tossing until well distributed.
- Season with salt to taste, then serve immediately.
Glistening with olive oil and speckled with parsley, this Spaghetti Aglio e Olio boasts a perfect balance of spicy, garlicky, and slightly salty flavors. For an extra touch of elegance, serve it with a drizzle of high-quality olive oil and a sprinkle of freshly grated Parmesan cheese.
Garlic Butter Shrimp Pasta
Elevate your weeknight dinner with this sumptuous Garlic Butter Shrimp Pasta, a dish that marries the succulence of perfectly cooked shrimp with the rich, aromatic embrace of garlic butter sauce, all tangled in al dente pasta.
Ingredients
- 8 oz of your favorite pasta
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- A splash of white wine (about 1/4 cup)
- A couple of fresh parsley sprigs, chopped
- 1/2 tsp red pepper flakes
- Salt to your liking
- A squeeze of lemon juice
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt until it starts to foam.
- Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned. Tip: Keep the heat medium to avoid burning the garlic.
- Toss in the shrimp, arranging them in a single layer. Cook for 2 minutes per side, until they turn pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
- Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Add the cooked pasta to the skillet along with the reserved pasta water, red pepper flakes, and a pinch of salt. Toss everything together until the pasta is well coated in the sauce.
- Finish with a squeeze of lemon juice and a sprinkle of chopped parsley. Tip: The lemon juice brightens the dish, so don’t skip it!
Perfectly balanced, this Garlic Butter Shrimp Pasta offers a delightful contrast between the tender shrimp and the slightly chewy pasta, all enveloped in a sauce that’s rich yet bright. Serve it with a side of crusty bread to soak up every last drop of that garlic butter goodness.
One-Pan Chicken and Veggies
Craving a dish that marries simplicity with sophistication? Our One-Pan Chicken and Veggies is a harmonious blend of tender chicken and vibrant vegetables, all roasted to perfection in a single pan for minimal cleanup and maximum flavor.
Ingredients
- 1.5 lbs of chicken thighs, bone-in and skin-on for that irresistible crispiness
- A couple of cups of baby potatoes, halved
- A handful of carrots, sliced into thick coins
- A splash of olive oil
- A generous sprinkle of salt and freshly ground black pepper
- A teaspoon of smoked paprika for a subtle depth
- A few sprigs of fresh rosemary, because fragrance is flavor
Instructions
- Preheat your oven to 425°F to ensure a hot start for crispy skin.
- Toss the chicken thighs with olive oil, salt, pepper, and smoked paprika in a large bowl, making sure each piece is lovingly coated.
- Arrange the chicken skin-side up in a large roasting pan, giving each piece its own space to shine.
- Scatter the halved baby potatoes and carrot coins around the chicken, tucking in a few rosemary sprigs among them for aromatic goodness.
- Roast in the preheated oven for about 35 minutes, or until the chicken skin is golden and the veggies are tender with slightly charred edges.
- Halfway through, give the veggies a gentle stir to ensure even cooking and to prevent them from sticking to the pan.
- Let the dish rest for 5 minutes after roasting; this allows the juices to redistribute, making the chicken even more succulent.
Kitchen magic turns simple ingredients into a meal where the chicken is juicy beneath its crispy exterior, and the veggies are sweet and caramelized. Serve it straight from the pan for a rustic presentation, or plate it up with a drizzle of the pan juices for an extra touch of elegance.
Easy Beef Tacos
Flavorful and effortlessly chic, these Easy Beef Tacos are a testament to the beauty of simplicity in cooking, offering a perfect balance of savory beef, crisp vegetables, and warm tortillas that promise to delight the senses.
Ingredients
- 1 lb ground beef
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1 tsp cumin
- 1 tsp chili powder
- A pinch of salt
- 8 small flour tortillas
- A handful of shredded lettuce
- A couple of diced tomatoes
- A dollop of sour cream
- A sprinkle of shredded cheddar cheese
Instructions
- Heat a splash of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the minced garlic to the skillet, sautéing until fragrant, roughly 30 seconds.
- Introduce the ground beef to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
- Sprinkle in the cumin, chili powder, and a pinch of salt, stirring to evenly coat the beef. Cook for another minute to meld the flavors.
- While the beef cooks, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly toasted.
- Assemble the tacos by spooning the beef mixture onto the center of each tortilla, then topping with shredded lettuce, diced tomatoes, a dollop of sour cream, and a sprinkle of cheddar cheese.
- Serve immediately, ensuring each taco is packed with a harmonious blend of textures and flavors.
Mouthwateringly tender beef paired with the crisp freshness of vegetables and the creamy tang of sour cream makes these tacos a standout dish. For an extra kick, consider adding a few slices of jalapeño or a drizzle of hot sauce to elevate the flavors even further.
Homemade Margherita Pizza
Kneading the dough for a Homemade Margherita Pizza is the first step towards creating a masterpiece that combines simplicity with sublime flavors. This classic dish, with its crisp crust, vibrant tomato sauce, and melting mozzarella, is a testament to the beauty of Italian cuisine.
Ingredients
- 2 1/4 cups of all-purpose flour
- A teaspoon of salt
- A teaspoon of sugar
- A packet of active dry yeast
- A cup of warm water (about 110°F)
- A couple of tablespoons of olive oil
- A can of crushed tomatoes (about 14 oz)
- A clove of garlic, minced
- A pinch of dried basil
- A pinch of dried oregano
- A splash of balsamic vinegar
- 8 oz of fresh mozzarella, sliced
- A handful of fresh basil leaves
Instructions
- In a large bowl, mix the flour, salt, and sugar. Sprinkle the yeast over the warm water and let it sit for 5 minutes until frothy.
- Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 475°F. Punch down the dough and roll it out on a floured surface to your desired thickness.
- Transfer the dough to a baking sheet. Spread the crushed tomatoes over the dough, then sprinkle with minced garlic, dried basil, oregano, and a splash of balsamic vinegar.
- Arrange the mozzarella slices on top. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- Garnish with fresh basil leaves before serving.
Creating this Homemade Margherita Pizza offers a crispy crust with a chewy interior, topped with a tangy tomato sauce and creamy mozzarella. Serve it with a drizzle of olive oil and a sprinkle of red pepper flakes for an extra kick.
Stir-Fried Rice with Vegetables
Elevating the humble stir-fry to new heights, this Stir-Fried Rice with Vegetables combines the comforting familiarity of fluffy rice with the vibrant crunch of fresh vegetables, all brought together with a symphony of savory flavors.
Ingredients
- 2 cups of cooked, day-old rice (trust me, it fries better)
- A couple of tablespoons of vegetable oil
- A splash of soy sauce
- 1 cup of mixed vegetables (think carrots, peas, and bell peppers, chopped small)
- 2 cloves of garlic, minced (because garlic makes everything better)
- 1 egg, lightly beaten (for that rich, velvety texture)
- A pinch of salt and pepper (to wake up all those flavors)
Instructions
- Heat a large wok or skillet over medium-high heat and add the vegetable oil, swirling to coat the pan evenly.
- Toss in the minced garlic, stirring for about 30 seconds until fragrant but not browned—this is your flavor base.
- Add the mixed vegetables, stirring frequently for 2-3 minutes until they’re just tender but still crisp.
- Push the vegetables to one side of the pan, pour the beaten egg into the other side, and scramble it gently until just set.
- Mix the egg with the vegetables, then add the rice, breaking up any clumps with the back of your spoon for even frying.
- Drizzle the soy sauce over the rice, tossing everything together for another 2 minutes until the rice is heated through and has a nice, even color.
- Season with a pinch of salt and pepper, give it one final toss, and you’re ready to serve.
Combining the perfect balance of textures—from the soft rice to the crisp vegetables—this dish offers a delightful contrast in every bite. For an extra touch of elegance, serve it in a hollowed-out pineapple half for a tropical twist that’s sure to impress.
Baked Lemon Garlic Salmon
On a bustling evening when the sea’s bounty calls for a dish that’s both effortless and exquisite, our Baked Lemon Garlic Salmon emerges as a culinary sonnet, marrying the zest of citrus with the aromatic allure of garlic, all enveloped in the salmon’s tender embrace.
Ingredients
- 1.5 lbs of fresh salmon fillet
- A couple of tablespoons of olive oil
- 3 cloves of garlic, minced
- The zest and juice of 1 large lemon
- A splash of white wine (about 1/4 cup)
- A pinch of salt and freshly ground black pepper
- A handful of fresh dill, chopped
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a bit of the olive oil.
- Place the salmon fillet in the prepared dish, skin-side down if it has skin.
- In a small bowl, whisk together the remaining olive oil, minced garlic, lemon zest, lemon juice, and white wine. Pour this mixture evenly over the salmon.
- Season the salmon with salt and pepper, then sprinkle the chopped dill on top.
- Bake in the preheated oven for about 15-20 minutes, or until the salmon flakes easily with a fork but is still moist inside.
- Let the salmon rest for 5 minutes before serving to allow the flavors to meld beautifully.
Kitchen wisdom whispers that the key to perfection lies in not overcooking the salmon; it should remain succulent. The garlic and lemon create a vibrant melody of flavors, while the dill adds a whisper of freshness. Serve this masterpiece atop a bed of quinoa or alongside roasted asparagus for a meal that sings of spring’s bounty.
Creamy Tomato Basil Soup
Comforting and rich, this Creamy Tomato Basil Soup blends the sweetness of ripe tomatoes with the aromatic freshness of basil, creating a velvety smooth bowl of warmth perfect for any season.
Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- A pinch of red pepper flakes
- 4 cups of canned whole tomatoes, crushed by hand
- 1 cup of vegetable broth
- A handful of fresh basil leaves, plus extra for garnish
- 1/2 cup of heavy cream
- Salt and freshly ground black pepper to season
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the minced garlic and a pinch of red pepper flakes, cooking for another minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle boil.
- Reduce the heat to low, cover, and let it simmer for 20 minutes to meld the flavors together.
- Remove from heat, add the fresh basil leaves, and blend the soup until smooth using an immersion blender.
- Return the soup to low heat, stir in the heavy cream, and warm through without boiling.
- Season with salt and freshly ground black pepper to your liking.
Finished with a swirl of cream and a sprinkle of torn basil leaves, this soup boasts a luxurious texture and a balance of tangy and sweet flavors. Serve alongside a crusty bread for dipping, or elevate it with a grilled cheese sandwich for a classic comfort meal.
Cheesy Chicken Quesadillas
Delightfully crispy on the outside with a molten, cheesy interior, these Cheesy Chicken Quesadillas are a testament to the beauty of simple ingredients coming together in perfect harmony.
Ingredients
- 2 cups of shredded cooked chicken
- 1 cup of shredded Monterey Jack cheese
- 1 cup of shredded cheddar cheese
- a splash of olive oil
- a couple of flour tortillas
- a handful of chopped cilantro
- a dollop of sour cream for serving
Instructions
- Heat a large skillet over medium heat and add a splash of olive oil, just enough to lightly coat the bottom.
- Place one flour tortilla in the skillet, then evenly sprinkle half of the shredded Monterey Jack and cheddar cheeses over it.
- Distribute the shredded cooked chicken evenly over the cheese, followed by a sprinkle of chopped cilantro.
- Top with the remaining cheese and place another tortilla on top, pressing down gently.
- Cook for about 3-4 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook the other side for another 3-4 minutes.
- Remove from the skillet and let it sit for a minute before cutting into wedges. This rest period helps the cheese set slightly for cleaner slices.
- Serve with a dollop of sour cream on the side for dipping.
Absolutely irresistible when served hot, the quesadillas boast a satisfying crunch with each bite, giving way to the creamy, cheesy filling. For an extra kick, consider adding a side of spicy salsa or a drizzle of hot sauce to elevate the flavors even further.
Simple Beef Stroganoff
Lusciously creamy and deeply flavorful, this Simple Beef Stroganoff transforms humble ingredients into a dish that feels both comforting and sophisticated. Perfect for a weeknight dinner yet elegant enough for guests, it’s a timeless recipe that never fails to delight.
Ingredients
- 1 lb of beef sirloin, thinly sliced
- A couple of tablespoons of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- A splash of white wine (optional, but recommended)
- 1 cup of beef broth
- A dollop of Dijon mustard
- 1 cup of sour cream
- A handful of fresh parsley, chopped
- 8 oz of egg noodles
- Salt and freshly ground black pepper, to season
Instructions
- Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the beef slices in a single layer, seasoning with salt and pepper. Sear until browned on both sides, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for a minute to reduce slightly.
- Stir in the beef broth and Dijon mustard, bringing the mixture to a gentle simmer. Return the beef to the skillet, along with any accumulated juices, and let it cook together for about 5 minutes.
- Reduce the heat to low and stir in the sour cream until fully incorporated. Be careful not to let it boil to prevent curdling.
- Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Once the stroganoff sauce is creamy and the beef is tender, remove from heat. Stir in half of the chopped parsley.
- Serve the stroganoff over the cooked egg noodles, garnished with the remaining parsley.
Delightfully rich and velvety, this stroganoff pairs beautifully with a crisp green salad or steamed green beans for a touch of freshness. The tender beef and silky sauce cling perfectly to the noodles, making every bite a harmonious blend of textures and flavors.
Vegetable Stir Fry with Tofu
Perfectly balancing crisp vegetables with tender tofu, this stir-fry is a vibrant, quick-to-prepare dish that brings a rainbow of flavors to your table. Packed with nutrients and bursting with color, it’s a weeknight dinner that feels anything but ordinary.
Ingredients
- a block of firm tofu, pressed and cubed
- a couple of tablespoons of soy sauce
- a splash of sesame oil
- a tablespoon of olive oil
- a cup of broccoli florets
- a bell pepper, thinly sliced
- a carrot, julienned
- a couple of garlic cloves, minced
- a teaspoon of ginger, grated
- a sprinkle of red pepper flakes
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add tofu cubes in a single layer, cooking until golden on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
- Remove tofu and set aside. In the same skillet, add a splash of sesame oil, then toss in garlic and ginger, sautéing until fragrant, about 30 seconds.
- Add broccoli, bell pepper, and carrot, stirring frequently until vegetables are crisp-tender, about 5 minutes. Tip: Keep the heat high to avoid steaming the veggies.
- Return tofu to the skillet, drizzle with soy sauce, and sprinkle red pepper flakes. Stir everything together for another minute to combine flavors. Tip: Taste and adjust seasoning, but remember the soy sauce is already salty.
Serve this stir-fry over a bed of fluffy rice or noodles for a satisfying meal. The contrast of textures—from the crispy tofu to the crunchy vegetables—makes every bite interesting, while the ginger and garlic infuse the dish with a warmth that’s subtly spicy and utterly comforting.
Easy Chicken Parmesan
Hearty and effortlessly chic, this Easy Chicken Parmesan transforms simple ingredients into a dish that’s both comforting and sophisticated. Perfect for a weeknight dinner yet elegant enough for guests, it’s a versatile recipe that promises crispy, golden perfection with every bite.
Ingredients
- a couple of boneless, skinless chicken breasts
- a cup of all-purpose flour
- a couple of eggs, beaten
- a cup of breadcrumbs
- a splash of olive oil
- a cup of marinara sauce
- a cup of shredded mozzarella cheese
- a sprinkle of grated Parmesan cheese
- a pinch of salt and pepper
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
- Season the chicken breasts with a pinch of salt and pepper on both sides.
- Dredge each chicken breast in the all-purpose flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
- Coat the chicken in breadcrumbs, pressing gently to adhere.
- Heat a splash of olive oil in a large skillet over medium heat and cook the chicken until golden brown, about 3-4 minutes per side.
- Transfer the chicken to the prepared baking dish, spoon marinara sauce over each piece, and top with shredded mozzarella and a sprinkle of Parmesan cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Meltingly tender with a crispy, golden crust, this Chicken Parmesan is a delightful contrast of textures. Serve it over a bed of spaghetti for a classic pairing, or alongside a crisp green salad for a lighter take.
Quick and Easy Meatloaf
Whisking together comfort and convenience, this Quick and Easy Meatloaf transforms humble ingredients into a succulent centerpiece. Perfect for a weeknight dinner yet elegant enough for guests, it’s a testament to the magic of simple, well-executed cooking.
Ingredients
- 1 1/2 pounds of ground beef (the 80/20 blend works wonders for moisture)
- 1 cup of breadcrumbs (a little more if the mixture feels too wet)
- 1/2 cup of milk (just enough to soak those breadcrumbs)
- 1 large egg (because every great meatloaf needs a binder)
- 1/4 cup of ketchup (plus a couple of extra tablespoons for the glaze)
- 1 tablespoon of Worcestershire sauce (that umami kick is non-negotiable)
- 1 teaspoon of garlic powder (for that background hum of flavor)
- 1 teaspoon of onion powder (it’s all about the layers)
- 1/2 teaspoon of salt (to make everything pop)
- 1/4 teaspoon of black pepper (a little heat never hurt anybody)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a loaf pan. This ensures your meatloaf slides out beautifully.
- In a large bowl, soak the breadcrumbs in milk until they’re fully absorbed, about 2 minutes. This step guarantees a tender texture.
- Add the ground beef, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper to the bowl. Mix gently with your hands until just combined; overmixing can lead to a dense loaf.
- Transfer the mixture to the prepared loaf pan, shaping it into an even loaf. A smooth top means an even glaze.
- Spread the remaining ketchup over the top for a glossy, caramelized finish. It’s not just about looks—it adds a sweet tang.
- Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Let it rest for 10 minutes before slicing; this keeps all those juicy flavors locked in.
This meatloaf emerges juicy and flavorful, with a caramelized crust that contrasts beautifully with the tender interior. Try serving it with a side of roasted vegetables or atop a slice of crusty bread for an open-faced sandwich that’s anything but ordinary.
Homemade Hamburger Helper
Nothing brings back the comfort of childhood quite like a warm, hearty bowl of Homemade Hamburger Helper, yet this version elevates the classic with a touch of sophistication and a bounty of fresh ingredients.
Ingredients
- 1 lb ground beef (the good stuff, 80/20)
- 2 cups elbow macaroni
- 1 small onion, diced (about a cup)
- 2 cloves garlic, minced
- A splash of olive oil
- 2 cups beef broth
- 1 cup milk (whole for richness, but any works)
- A couple of tablespoons tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- A handful of shredded cheddar cheese
Instructions
- Heat a splash of olive oil in a large skillet over medium heat. Tip: Let the oil get hot but not smoking to avoid burning the onions.
- Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes. Tip: Stir occasionally to prevent sticking.
- Increase heat to medium-high, add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Drain excess fat if needed for a lighter dish.
- Stir in the tomato paste, paprika, salt, and pepper, coating the beef evenly.
- Add the elbow macaroni, beef broth, and milk, stirring to combine. Bring to a simmer.
- Reduce heat to low, cover, and let cook for 12 minutes, stirring halfway through. The pasta should be al dente and the liquid mostly absorbed.
- Sprinkle the shredded cheddar cheese over the top, cover again for 2 minutes to melt.
Yielded is a creamy, cheesy delight with the perfect bite from the al dente pasta, the richness of beef, and a hint of smokiness from the paprika. Serve straight from the skillet for a rustic touch, or plate with a side of crisp green salad to cut through the richness.
Simple Veggie Pasta
Glistening under the gentle toss of olive oil, this Simple Veggie Pasta marries the rustic charm of garden-fresh vegetables with the comforting embrace of al dente noodles, creating a dish that’s as nourishing as it is delightful.
Ingredients
- 8 oz of your favorite pasta
- A couple of tablespoons of olive oil
- A splash of balsamic vinegar
- 2 cloves of garlic, minced
- A handful of cherry tomatoes, halved
- A cup of spinach leaves
- A sprinkle of salt and pepper
- A dash of red pepper flakes (optional)
- A handful of grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil over high heat. Tip: Salting the water seasons the pasta from the inside out.
- Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add the cherry tomatoes to the skillet and cook until they start to soften, about 2-3 minutes. Tip: A splash of balsamic vinegar here can enhance the tomatoes’ sweetness.
- Drain the pasta, reserving a cup of pasta water, and add the pasta to the skillet with the tomatoes.
- Toss in the spinach leaves and stir until just wilted, about 1 minute. If the pasta seems dry, add a splash of the reserved pasta water.
- Season with salt, pepper, and red pepper flakes to taste. Sprinkle with grated Parmesan cheese before serving.
Al dente pasta coated in a light, garlicky olive oil dressing, punctuated by the sweetness of tomatoes and the freshness of spinach, makes this dish a vibrant meal. Serve it with an extra sprinkle of Parmesan and a side of crusty bread for a simple yet satisfying dinner.
Easy Baked Ziti
Mastering the art of comfort food doesn’t have to be complicated, and this Easy Baked Ziti is proof. With its layers of tender pasta, rich tomato sauce, and melted cheeses, it’s a dish that promises to delight the senses and bring everyone to the table.
Ingredients
- a pound of ziti pasta
- a couple of cups of your favorite marinara sauce
- a splash of olive oil
- a cup of ricotta cheese
- a couple of cups of shredded mozzarella
- a half cup of grated Parmesan
- a pinch of salt and pepper
- a handful of fresh basil leaves
Instructions
- Preheat your oven to 375°F and grab a large baking dish.
- Boil the ziti in salted water until al dente, about 8 minutes, then drain and toss with a splash of olive oil to prevent sticking.
- In a bowl, mix the ricotta with a pinch of salt and pepper for a creamy layer.
- Spread a thin layer of marinara at the bottom of the baking dish, then add half the ziti.
- Dot the ziti with spoonfuls of the ricotta mixture, sprinkle half the mozzarella and Parmesan, then repeat the layers.
- Top with the remaining marinara and cheeses, then bake for 25 minutes until bubbly and golden.
- Let it sit for 5 minutes before garnishing with fresh basil leaves for a fresh contrast.
Golden and bubbling straight from the oven, this baked ziti offers a harmonious blend of creamy, cheesy, and tangy flavors. Serve it alongside a crisp green salad or garlic bread for a meal that’s as satisfying to make as it is to eat.
One-Pot Chicken Alfredo
Delightfully creamy and effortlessly simple, this One-Pot Chicken Alfredo is a weeknight savior that doesn’t skimp on flavor. With tender chicken and pasta enveloped in a rich, garlicky Alfredo sauce, it’s a dish that feels indulgent yet comes together in a snap.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz fettuccine pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- A splash of olive oil
- A couple of tablespoons of butter
- Salt and freshly ground black pepper, just enough to season
- A pinch of nutmeg for that little something extra
Instructions
- Heat a splash of olive oil and a couple of tablespoons of butter in a large pot over medium heat until the butter melts.
- Add the chicken pieces, seasoning them with salt and pepper, and cook until they’re golden brown and no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
- Toss in the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Pour in the heavy cream, add the fettuccine, and bring to a gentle simmer. Cook for about 12 minutes, stirring occasionally, until the pasta is al dente. Tip: The pasta will absorb some of the cream, thickening the sauce beautifully.
- Stir in the grated Parmesan and a pinch of nutmeg, mixing until the cheese is fully melted and the sauce is smooth. Tip: For an extra silky sauce, let it sit off the heat for a couple of minutes before serving.
Velvety and luxurious, this One-Pot Chicken Alfredo boasts a perfect balance of creamy sauce and al dente pasta, with the nutmeg adding a subtle warmth. Serve it straight from the pot for a rustic family-style meal, or plate it up with a sprinkle of extra Parmesan and a side of steamed greens for a touch of elegance.
Quick Beef and Broccoli
Brimming with vibrant colors and bold flavors, this Quick Beef and Broccoli dish is a weeknight savior that doesn’t skimp on sophistication. Tender slices of beef mingle with crisp broccoli florets in a glossy, savory sauce that’s sure to impress.
Ingredients
- 1 pound of flank steak, sliced thin against the grain
- a couple of cups of broccoli florets
- 2 tablespoons of vegetable oil
- a splash of soy sauce
- 1 tablespoon of cornstarch
- a pinch of red pepper flakes
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1/2 cup of beef broth
- 1 tablespoon of brown sugar
Instructions
- In a bowl, toss the sliced flank steak with soy sauce and cornstarch until evenly coated. Let it marinate for 10 minutes to tenderize.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer and cook for 2 minutes per side until browned. Remove and set aside.
- In the same skillet, add the remaining oil, then toss in the broccoli florets. Stir-fry for 3 minutes until bright green but still crisp.
- Push the broccoli to the side, add garlic, ginger, and red pepper flakes to the center, and sauté for 30 seconds until fragrant.
- Pour in the beef broth and brown sugar, stirring to combine. Bring to a simmer and let it reduce slightly, about 2 minutes.
- Return the beef to the skillet, tossing everything together to coat in the sauce. Cook for another minute until everything is heated through.
Nowhere does simplicity meet elegance quite like in this dish, where the beef’s succulence contrasts beautifully with the broccoli’s crunch. Serve it over a bed of steamed rice or alongside a crisp white wine for a meal that’s as delightful to the palate as it is to the eye.
Conclusion
Absolutely anyone can whip up a delicious dinner with these 18 simple and easy recipes perfect for beginners! Whether you’re looking to save time or just starting your cooking journey, this roundup has something for everyone. Don’t forget to try these dishes, share your favorites in the comments, and pin your must-make meals on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.