25 Baked Dinner Ideas for Hands-Off Evenings
My oven does the hard work on busy nights, and I love that about it. I put the tray in, I close the door, and dinner takes care of itself while I rest my feet.
Baked dinners suit hands-off evenings because the heat spreads slow and even through the tray. You do the prep in a short burst, then the oven takes over while you relax.
I like that one tray can hold a full meal, with no extra pans on the hob. The flavours blend as they bake, and the top turns golden while the middle stays soft.
These bakes work for tired weeknights, lazy weekends and nights when friends drop by. Most of them need simple items from the fridge, and many can be built ahead of time.
In this post you will find pasta bakes, tray bakes, pies and cheesy dishes that suit all tastes. Some are meat-free, some are rich and hearty, and each one comes out of one dish.
I keep the steps short and the words plain, so you can cook with ease. Read a section, gather your items, and let the oven do the rest while you set the table.
This one post holds every one of the 25 baked dinner ideas in one place, so you can pick tonight’s tray and save the rest for later in the week.
1. Classic Cheese and Tomato Pasta Bake
This bake is the first tray I reach for when the day feels long. Pasta, tomato sauce and cheese turn soft and warm in the oven, and the top goes golden at the edges.
I boil the pasta till it is just soft, then I drain it well. I stir it through a simple tomato sauce in a big bowl, so every piece gets coated.
I spoon half the pasta into a baking dish and scatter cheese over it. Then I add the rest and cover the top with more cheese, so the melt runs right through.
A hot oven does the rest in a short time. I leave it till the cheese bubbles and the sauce warms right through to the middle.
Typical cost: $3 to $5 for one tray of pasta, cheese and tomato sauce.
You can add sweet peppers or mushrooms if you have them in the fridge. Keep the pieces small, so they soften in the same time as the pasta.
Let the tray sit for five minutes after it comes out. The sauce settles a little, and the cheese firms up enough to spoon out in neat scoops.
Serve it warm with a green salad on the side if you like. A slice of crusty bread works well too, for scooping up the last of the sauce.
I make this one when friends drop by at short notice. It feeds a crowd from one dish, and the washing up stays small.
2. Chicken and Rice Tray Bake
Chicken and rice cook side by side in one tray, and that is why I love this bake. The rice drinks up the juices, and the chicken stays soft on top.
I rinse the rice and tip it into a tray with stock and a pinch of salt. I lay the chicken pieces on top in a single layer, skin side up.
I scatter sliced onion and sweet pepper around the chicken. A little paprika on top gives the skin a warm colour and a gentle taste.
I cover the tray with foil for the first part of the bake. The steam helps the rice cook through, and the chicken stays moist under the cover.
I take the foil off near the end, so the top can crisp a little. The rice at the edges turns golden, and the chicken skin turns crisp.
Typical cost: $4 to $6 for a tray of chicken, rice and sweet peppers.
Check the rice before you serve it. It should feel soft all the way through, with no hard grains left in the middle of the tray.
Serve it warm with a spoonful of yoghurt on top if you like. Put a small bowl of green salad next to the tray for a fresh bite.
This tray works well for a weeknight when you want one dish and no fuss. I put it in the oven, I tidy the kitchen, and dinner is ready when the timer rings.
3. Beef and Potato Cottage Bake
This bake tastes like a warm hug at the end of a cold day. Soft beef in a rich sauce sits under a thick layer of mashed potato, and the top turns crisp in the oven.
I brown the beef in a pan with onion and carrot till it smells sweet. I stir in a spoon of tomato paste and a little stock, then I let it simmer for a short while.
I boil the potatoes till they break apart with a fork. I mash them with butter and a splash of milk till they feel smooth and soft.
I spoon the beef mix into a baking dish and spread it out flat. Then I pile the mash on top and rough it up with a fork, so the ridges can crisp.
Typical cost: $5 to $7 for a dish of beef, potatoes and carrots.
I bake it till the top turns golden and the edges bubble. The mash should feel crisp on top and soft just underneath.
Let it rest for five minutes after it leaves the oven. The sauce thickens a little, and the slices hold their shape when you spoon them out.
Serve it warm with steamed peas or green beans if you like. The green veg adds a fresh bite next to the soft mash.
I make this bake on Sundays when I want a slow evening. It feeds the whole family from one dish, and the leftovers warm up well the next day.
4. Vegetable Lasagne Bake
This lasagne has no meat, but it still feels rich and filling. Layers of pasta, soft veg and cheese sauce stack up into a dish that slices well.
I cook the veg first, so it turns soft before it goes in the oven. Courgette, aubergine and sweet pepper work well, cut into small even pieces.
I layer pasta sheets, veg and a simple white sauce in a dish. I repeat the layers till the dish feels full, and I finish with sauce on top.
I scatter grated cheese over the last layer. In the oven it melts and turns golden, and it holds the layers together when you cut it.
Typical cost: $4 to $6 for a dish of pasta sheets, mixed veg and cheese sauce.
I cover the dish with foil at the start, so the pasta sheets soften right through. I take it off near the end to let the top brown.
Let the bake sit for ten minutes after it comes out. The layers set a little, and each slice comes out in one neat piece.
Serve it warm with a crisp salad if you like. A little grated cheese on top can add extra flavour for cheese lovers.
This tray suits a night when I have no time to cook. I put it together in the morning, I chill it, and I bake it when I get home.
5. Chicken Sausage and Bean Tray Bake
Chicken sausage and beans bake into a tray that smells rich and warm. The beans turn soft in the sauce, and the sausages brown at the edges.
I lay the chicken sausages in a tray with tinned beans, onion and tomato. A little stock helps the beans stay soft while they bake.
I add sweet pepper and a pinch of herbs for flavour. The tray needs no fancy sauce, as the tomato and stock do the work.
I bake it till the sausages turn brown and the sauce thickens. I stir it once halfway through, so the beans on top do not dry out.
Typical cost: $4 to $6 for a pan of chicken sausage, beans and tomato.
The beans should feel soft and the sauce should coat a spoon. If the tray looks dry, add a splash of stock and bake it for five more minutes.
Let the tray rest for five minutes after it comes out. The sauce settles, and the sausages are easier to cut into pieces.
Serve it warm with crusty bread if you like. The bread is good for mopping up the tomato sauce at the end of the meal.
I make this tray when the fridge feels nearly empty. Tinned beans and sausages keep well, and they turn into a full dinner with very little effort.
6. Tuna and Sweetcorn Pasta Bake
Tuna and sweetcorn make a pasta bake that feels light yet filling. The sweetcorn adds a gentle sweetness, and the tuna flakes through the sauce.
I boil the pasta till it is just soft, then I drain it. I stir the tuna and sweetcorn through a creamy sauce in a big bowl.
I tip the mix into a baking dish and level the top. I scatter grated cheese over it, so it melts into a golden crust.
I bake it till the top bubbles and the edges turn crisp. The sauce should feel hot right through to the middle of the dish.
Typical cost: $3 to $5 for one pan of tuna pasta with sweetcorn and cheese.
You can add peas if you have a bag in the freezer. They cook in the oven in the same time as the bake, so no extra pan is needed.
Let the dish sit for a short while after it comes out. The sauce thickens a little, and the cheese firms up on top.
Serve it warm with a green salad if you like. A squeeze of lemon over the top can lift the flavour if you enjoy a fresh taste.
This bake is a good choice for a quick weeknight dinner. I use tinned tuna and sweetcorn, so it comes together fast with very little prep.
7. Halloumi and Pepper Tray Bake
Halloumi turns golden and soft at the edges when it bakes. Peppers roast beside it, and the whole tray smells sweet and warm.
I cut the halloumi into thick slices and lay them in a tray. I add sliced peppers, red onion and a drizzle of oil over the top.
I toss the veg in the oil, so each piece gets a light coat. A pinch of dried herbs adds a warm flavour without much effort.
I bake the tray till the halloumi turns golden on both sides. I turn the slices once halfway through, so they brown evenly.
Typical cost: $4 to $6 for a tray of halloumi, peppers and red onion.
The peppers should feel soft and a little charred at the edges. If they still feel firm, give the tray five more minutes in the oven.
Let the tray cool for a short while before you serve it. The halloumi firms up a little, and it is easier to lift out in slices.
Serve it warm with flatbread if you like. Add a spoonful of yoghurt on the side for a cool taste next to the warm peppers.
I make this tray when I want a meat-free dinner that still feels hearty. It takes one tray and a short bake, and the washing up stays light.
8. Cauliflower Cheese Bake
Cauliflower cheese is soft, warm and full of flavour. The cauliflower turns tender under a thick cheese sauce, and the top goes crisp and golden.
I cut the cauliflower into florets and boil them for a short time. They should feel just soft, not mushy, before they go in the dish.
I make a simple cheese sauce with butter, flour, milk and grated cheese. I stir it till it feels smooth and thick enough to coat a spoon.
I lay the cauliflower in a baking dish and pour the sauce over it. I scatter more cheese on top, so the crust turns golden in the oven.
Typical cost: $3 to $5 for a dish of cauliflower, milk and cheese.
I bake it till the top bubbles and turns a deep gold. The sauce should feel hot and creamy all the way through the dish.
Let it sit for five minutes after it comes out. The sauce thickens as it cools a little, and the cauliflower holds its shape.
Serve it warm as a main dish if you like, or next to a roast dinner. Add a fresh green salad beside it for a light crunch.
This bake works well for a quiet night in. I make it with simple items from the fridge, and it feels like a treat from one small dish.
9. Chicken and Mushroom Pie Bake
This pie bake has soft chicken and mushrooms in a creamy sauce. A crisp pastry top seals in the steam, and it smells warm when it comes out.
I cook the chicken pieces in a pan till they turn white all the way through. I add sliced mushrooms and onion, and I let them soften in the pan.
I stir in a little flour and stock to make a thick sauce. A splash of milk makes it creamy, and a pinch of salt lifts the flavour.
I spoon the mix into a pie dish and level the top. I lay pastry over it and press the edges down, so the filling stays inside.
Typical cost: $5 to $7 for a dish of chicken, mushrooms and pastry.
I bake it till the pastry turns golden and crisp. The filling should bubble at the edges, which tells me it is hot right through.
Let the pie sit for five minutes after it leaves the oven. The sauce settles a little, and the pastry stays crisp when you cut it.
Serve it warm with mashed potato or green veg if you like. The creamy filling works well with a soft side dish.
I make this pie bake when I want a dinner that feels special. It takes a little more time, but the oven does most of the work.
10. Baked Macaroni Cheese
Macaroni cheese is the bake I make when I want pure comfort. Short pasta tubes hold the sauce in every bite, and the top turns crisp and golden.
I boil the macaroni till it is just soft, then I drain it well. I stir it through a thick cheese sauce while it is still warm.
I spoon the mix into a dish and smooth the top flat. I cover it with grated cheese and breadcrumbs for a crisp finish.
I bake it till the cheese bubbles and the top turns gold. The sauce should feel creamy, not dry, when you spoon into the middle.
Typical cost: $3 to $5 for a dish of macaroni, milk and cheese.
You can add peas or sweetcorn if you like a little extra veg. They warm through in the oven, so they need no extra cooking.
I leave the dish to rest for a few minutes once it is out. The sauce sets a little as it cools, and each spoonful keeps its shape on the plate.
Serve it warm with a crisp salad if you like. Put a tomato salad on the side for a fresh taste next to the rich cheese.
This is the bake my family asks for most on cold nights. I make it in one dish, and the bowl is often empty before I sit down.
| Idea | Main change | Typical cost |
|---|---|---|
| Classic Cheese and Tomato Pasta Bake | Cheese melts golden over a tomato pasta bake | $3 to $5 |
| Chicken and Rice Tray Bake | Chicken and rice cook soft in one tray | $4 to $6 |
| Beef and Potato Cottage Bake | Beef simmers soft under a crisp potato top | $5 to $7 |
| Vegetable Lasagne Bake | Layers of veg and cheese sauce bake golden | $4 to $6 |
| Chicken Sausage and Bean Tray Bake | Chicken sausage browns in a rich bean sauce | $4 to $6 |
| Tuna and Sweetcorn Pasta Bake | Tuna and sweetcorn bake creamy under cheese | $3 to $5 |
| Halloumi and Pepper Tray Bake | Halloumi turns golden with soft roast peppers | $4 to $6 |
| Cauliflower Cheese Bake | Cauliflower turns tender under a cheese sauce | $3 to $5 |
| Chicken and Mushroom Pie Bake | Chicken and mushroom bake under crisp pastry | $5 to $7 |
| Baked Macaroni Cheese | Macaroni bakes creamy with a crisp cheese top | $3 to $5 |
| Total | $38 to $58 |
11. Lamb and Aubergine Bake
I slice the aubergine into thick rounds and lay them in a baking dish. A little salt on top helps pull out the extra water.
I brown the lamb in a pan with onion and garlic till it smells rich and warm. The meat turns a deep brown colour as it cooks.
A spoon of tomato paste goes in next, then chopped tomatoes and a pinch of cumin. I let it bubble for a short while till the sauce thickens.
I layer the soft aubergine over the lamb, then spoon more sauce on top. A handful of grated cheese finishes the top layer.
The dish goes into a hot oven for about half an hour. The cheese melts and turns golden at the edges.
I let it rest for ten minutes before I cut into it. The layers hold together much better when they cool a little.
Typical cost: $5 to $8 for one tray of lamb, aubergine and tomato sauce.
Serve it warm with flatbread or plain rice if you like. Add a spoon of yoghurt on top if you want a cool soft bite.
The tray can hold enough for a family meal with some left for lunch next day. I reheat the leftovers in the oven till warm right through.
12. Salmon and Potato Bake
I slice the potatoes thin and spread them in a greased baking dish. A little oil on the base stops them from sticking.
I lay the salmon fillets on top of the potatoes in one layer. A squeeze of lemon over the fish keeps it bright.
I pour a little cream over the top with a pinch of black pepper. The cream sinks between the potato slices as it bakes.
A scatter of fresh dill adds a soft green touch to the dish. I keep the seasoning simple so the salmon shines.
The oven does the work for about half an hour. The potatoes turn soft and the fish flakes with a fork.
I check that the thickest part of the salmon is cooked right through. The edges of the potatoes go crisp and golden.
Typical cost: $5 to $8 for a dish of salmon, potatoes and cream.
Serve it warm with steamed green beans if you like. Add a wedge of lemon if you want a fresh bite.
The dish can feed four people with ease on a slow night. I save any extra in a sealed box for the next day.
13. Spinach and Ricotta Cannelloni Bake
I mix ricotta with wilted spinach and a pinch of nutmeg. The mix should feel thick and easy to spoon.
I fill each cannelloni tube with the soft green mix. A small spoon makes the job slow but simple.
I spread tomato sauce on the base of a baking dish first. I lay the tubes in the dish on top of the sauce.
More sauce goes over the top, then a thick layer of grated cheese. The cheese melts into a golden crust in the oven.
I cover the dish with foil for the first part of the bake. The pasta cooks soft in the steam under the foil.
I take the foil off for the last ten minutes. The top turns golden and a little crisp at the edges.
Typical cost: $3 to $5 for a baking dish of cannelloni, spinach and ricotta.
Serve it warm with a crisp green salad if you like. A little extra grated cheese on top works well too.
The dish can sit in the fridge till the next day and still taste fresh. I warm it in the oven till the cheese bubbles again.
14. Turkey and Stuffing Tray Bake
I tear the bread into small chunks for the stuffing mix. The bread soaks up the stock and turns soft.
I cook onion and celery in a pan till they smell sweet. A little sage goes in and the whole pan smells like a warm kitchen.
I fold the bread mix through the cooked onion and celery. The mix should hold together when I press it in my hand.
I spread the stuffing over the base of a big tray. Turkey pieces go on top in one layer.
A drizzle of stock over the top keeps the meat moist in the oven. I cover the tray with foil to hold in the steam.
The bake takes about forty minutes in a hot oven. I lift the foil off for the last few minutes so the top turns crisp.
Typical cost: $4 to $6 for one tray of turkey, bread stuffing and sage.
Serve it warm with roast carrots if you like. Add a spoon of cranberry sauce on the side if you want a sweet bite.
The tray can feed a crowd on a cold night. I pack the leftovers into boxes for quick lunches later in the week.
15. Butternut Squash and Sage Bake
I peel the squash and cut it into chunks. The flesh is bright orange and smells sweet when raw.
I toss the chunks in oil with salt and fresh sage leaves. The sage leaves smell lovely as they bake.
A little garlic joins the tray and turns soft as it roasts. I spread the mix out so each chunk gets some heat.
I tip the squash into a baking dish and pour a little cream over it. The cream pools at the base and bakes into a soft sauce.
A layer of grated cheese on top melts into a golden crust. I love how the cheese goes crisp at the edges.
The oven takes about thirty five minutes for the whole dish. I test a chunk with a fork to see if it is soft.
Typical cost: $3 to $5 for a dish of butternut squash, sage and cheese.
Serve it warm with crusty bread if you like. Add a green salad on the side if you want a fresh crunch.
The dish can sit on the table as the main meal or as a side. I reheat what is left in the oven till it bubbles.
16. Baked Meatballs in Tomato Sauce
I mix beef mince with breadcrumbs, egg and a little garlic. The mix should feel soft and easy to roll.
I roll the mix into round balls about the size of a golf ball. A light roll in my palms keeps them smooth.
I brown the meatballs in a pan till the outside turns dark. The pan should be hot so they get a good crust.
I pour tomato sauce over the meatballs in a baking dish. The sauce should cover them almost to the top.
A scatter of grated cheese on top melts into the sauce. I add torn basil leaves for a fresh smell.
The dish bakes for about twenty five minutes. The meatballs cook right through and soak up the sauce.
Typical cost: $4 to $6 for a pan of beef meatballs in tomato sauce.
Serve it warm with pasta or crusty bread if you like. The sauce is perfect for mopping up with bread.
The dish can feed a hungry family with little fuss. I freeze the leftovers in boxes for a quick meal later.
17. Chicken and Leek Pie Bake
I brown the chicken pieces in a hot pan till they turn white all through. The pan juices make a great base for the sauce.
I soften the leeks in butter till they turn pale and sweet. The leeks should be soft before they go into the pie.
I stir in a spoon of flour and a splash of stock. The sauce thickens as it bubbles on the heat.
I tip the chicken and leek mix into a pie dish. The mix should fill the dish right up to the rim.
I lay a sheet of puff pastry over the top and press the edges down. A small cut in the middle lets the steam escape.
I brush the pastry with a little milk and bake till golden. The pastry puffs up and turns crisp in the oven.
Typical cost: $4 to $6 for a baking dish of chicken, leeks and pastry.
Serve it warm with mashed potato if you like. Add a spoon of peas on the side if you want a soft green bite.
The dish can feed four people on a cold night. I cover the leftovers and warm them in the oven next day.
18. Baked Gnocchi with Tomato and Cheese
I tip the gnocchi into a baking dish straight from the pack. The small dumplings feel soft and pillowy in my hand.
I spoon tomato sauce over the top and stir it through. Every piece should get a good coat of sauce.
A handful of grated mozzarella goes over the top. I love how it melts into long strings when hot.
I add a little grated parmesan for a sharper taste. The two cheeses melt together in the oven.
The dish bakes for about twenty minutes till it bubbles. The top turns golden and the edges go a little crisp.
I let it stand for five minutes before I serve it. The sauce thickens a little as it cools.
Typical cost: $3 to $5 for a dish of gnocchi, tomato sauce and cheese.
Serve it warm with a green salad if you like. Add a little extra basil on top if you want a fresh touch.
The dish can feed a family on a busy night with ease. I save the leftovers in the fridge for lunch the next day.
19. Vegetable and Lentil Shepherd’s Bake
I cook the lentils in water till they turn soft. The lentils should hold their shape but feel tender.
I cook onion, carrot and celery in a pan till soft. The veg smells sweet as it cooks down.
I stir the lentils through the veg with tomato paste and stock. The mix turns thick and rich as it bubbles.
I tip the mix into a baking dish and spread it flat. A layer of mashed potato goes on top.
I rough up the top of the mash with a fork. The ridges go crisp and golden in the oven.
The dish bakes for about half an hour till the top is golden. I let it rest for a short while before I serve it.
Typical cost: $2 to $4 for a pot of lentils, veg and mashed potato.
Serve it warm with steamed greens if you like. Spoon a little yoghurt over the top for a cool soft finish.
The dish can feed a crowd for very little money. I pack the leftovers into boxes for easy lunches later.
20. Baked Chicken Fajita Tray
I slice the chicken into strips and toss them in fajita spice. The spice mix smells warm and a little smoky.
I slice peppers and onion into strips too. The strips look bright and fresh in the tray.
I spread the chicken and veg over a big tray in one layer. A drizzle of oil helps the edges go crisp.
The tray goes into a hot oven for about twenty five minutes. I stir it once half way through so it cooks even.
I warm the wraps in the oven for the last minutes of the bake. The wraps should be soft and easy to fold.
I squeeze lime over the tray when it comes out of the oven. The lime juice adds a fresh sharp taste.
Typical cost: $4 to $6 for a tray of peppers, chicken and wraps.
Serve it warm with wraps, yoghurt and salsa if you like. Each person can fill their own wrap at the table.
The tray can feed a family with very little washing up. I pack the leftovers into a box for lunch the next day.
| Idea | Main change | Typical cost |
|---|---|---|
| Lamb and Aubergine Bake | Lamb bakes soft with aubergine in tomato sauce | $5 to $8 |
| Salmon and Potato Bake | Salmon flakes soft over creamy sliced potatoes | $5 to $8 |
| Spinach and Ricotta Cannelloni Bake | Cannelloni tubes bake soft under a cheese top | $3 to $5 |
| Turkey and Stuffing Tray Bake | Turkey bakes juicy over a sage stuffing base | $4 to $6 |
| Butternut Squash and Sage Bake | Squash turns sweet under melted cheese and sage | $3 to $5 |
| Baked Meatballs in Tomato Sauce | Meatballs bake soft in a rich tomato sauce | $4 to $6 |
| Chicken and Leek Pie Bake | Chicken and leeks bake under golden puff pastry | $4 to $6 |
| Baked Gnocchi with Tomato and Cheese | Gnocchi bakes soft under a golden cheese top | $3 to $5 |
| Vegetable and Lentil Shepherd’s Bake | Lentils bake rich under a golden mash top | $2 to $4 |
| Baked Chicken Fajita Tray | Chicken and peppers roast juicy in fajita spice | $4 to $6 |
| Total | $37 to $59 |
21. Baked Fish and Chips Tray
I love a tray dinner on a tired night. The oven does most of the work while I sit down for a bit.
I cut the potatoes into thin rounds and toss them with a little oil and salt. They go in first so they turn soft inside and crisp at the edges.
The fish goes on the same tray once the potatoes have had a head start. I lay each piece flat with a little space round it so the heat can reach it.
A light crumb coat gives the fish a gentle crunch. I press the crumbs on with my fingers and leave the top open to the heat.
Typical cost: $4 to $7 for one tray of fish and potatoes with peas.
Serve it warm with a spoon of peas on the side if you like. A squeeze of lemon over the fish wakes the whole plate up.
I check the fish with a fork near the end. It should flake apart with no effort at all.
My kids pick the crispiest chips first, every time. I make a big tray so there is plenty for second helpings.
One tray, one wash up, and dinner is done. That is the kind of evening I want more of.
22. Aubergine Parmesan Bake
Aubergine turns soft and rich in the oven. This bake layers it up with sauce and cheese for a calm dinner.
I slice the aubergine into rounds and lay them in the dish. A brush of oil on each side helps them cook through.
Tomato sauce goes over the first layer, then a soft scatter of cheese. I repeat the layers till the dish is full.
The top layer gets the most cheese so it browns in the heat. I like the edges to bubble a little before I take it out.
Typical cost: $3 to $6 for a dish of aubergine and tomato sauce with cheese.
Serve it warm with warm bread for scooping if you like. The dish can sit on the table while everyone helps themselves.
I let it rest for ten minutes after the oven. The layers settle and the spoon cuts through clean.
Leftovers warm up well the next day. I cover the dish and keep it in the fridge overnight.
It tastes like a slow dinner but takes little work. I reach for it when the day has been long.
23. Baked Ratatouille with Cheese Crust
Ratatouille is just garden veg baked soft together. The cheese crust on top makes it feel like a proper dinner.
I slice courgette, pepper and aubergine into thin rounds. They all cook at their own pace in the same dish.
A spoon of tomato paste and a little oil ties the veg together. I stir it all round so every piece gets some sauce.
Cheese goes over the top in a thick layer. It melts down into the gaps and turns crisp at the edges.
Typical cost: $3 to $5 for one pan of mixed veg and tomato with cheese.
Serve it warm with rice or bread if you like. The dish can feed a full table from one bake.
I bake it low and slow so the veg turns soft right through. A quick check with a fork tells me when it is ready.
Any spare veg from the fridge can go in too. I use what I have and the dish still works.
It is a quiet dish that asks for little. I love how the kitchen smells while it bakes.
24. Chicken and Sweet Potato Bake
Chicken and sweet potato are made for the same tray. The sweet potato turns soft while the chicken cooks through.
I cut the sweet potato into chunks and spread them out. They need room so they roast and do not steam.
The chicken goes on top of the veg with a little oil and salt. I tuck rosemary in round the pieces for a warm smell.
The tray goes in hot and I leave it alone. The chicken skin turns crisp while the juices run down into the veg.
Typical cost: $5 to $8 for a pan of chicken and sweet potato with herbs.
Serve it warm with a spoon of yoghurt on the side if you like. The tray can hold plenty for a hungry table.
I check the thickest piece before I call it done. The meat should be cooked right through with no pink left.
I save the pan juices to spoon over the next day’s rice. Nothing goes to waste when the flavour is that good.
One tray feeds us all with little fuss. I make it when I want dinner to look after itself.
25. Baked Rice and Vegetable Casserole
My baked dinner kit sits by the cooker and holds six plain pieces I reach for all the time. There is a small ceramic baking dish, thick cotton oven mitts, a small ceramic pie dish, a small metal roasting tin, a plain wooden serving spoon and a small ceramic gratin dish, and they sit together as one kit for baked dinners.
Rice bakes soft in the oven when it has enough liquid. I stir the veg through so every spoonful has a bit of all.
I rinse the rice first and tip it into the dish. The veg goes in next, then stock poured over the top.
A lid or a sheet of foil keeps the steam in while it bakes. I lift it near the end so the top can dry a little.
Typical cost: $6 to $9 for the baking dish, $4 to $6 for the oven mitts, $5 to $8 for the pie dish, $7 to $10 for the roasting tin, $3 to $5 for the serving spoon, and $5 to $8 for the gratin dish, for a total of $30 to $46.
Serve it warm with a spoon of yoghurt on top if you like. The dish can sit in the middle of the table for everyone to share.
I fluff the rice with a fork once it is out of the oven. It should feel light and loose, never stuck in a lump.
Leftovers pack well for lunch the next day. I spoon them into a box and warm them up when I need them.
Try one of these bakes tonight, let the oven do the work, and let a calm hands-off dinner close your day in a soft and easy way.
| Idea | Main change | Typical cost |
|---|---|---|
| A small plain ceramic baking dish | Slide a tray bake into a wide dish that holds the heat well | $6 to $9 |
| A pair of plain cotton oven mitts | Lift hot dishes out safe with thick cotton mitts | $4 to $6 |
| A small plain ceramic pie dish | Bake a pie with a crisp edge in a plain dish | $5 to $8 |
| A small plain metal roasting tin | Roast meat and veg in a tin that heats fast | $7 to $10 |
| A plain wooden serving spoon | Spoon out soft bakes with a light wooden spoon | $3 to $5 |
| A small plain ceramic gratin dish | Brown a cheese top in a shallow gratin dish | $5 to $8 |
| Total | $30 to $46 |
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