3 Dinner-Saver Recipes! Turn On the Oven and Put Everything in One Pan

There are evenings when you want a satisfying dinner but need a simple way to get it to the table. All it takes is turning on the oven, getting the ingredients ready, and gathering everything into one pan for flavorful, inviting results. Let yourself be inspired by these three easy, appetizing recipes.

Fridge-Cleanout Savory Pie has no pastry crust at all. Potatoes and carrots are grated raw into a simple batter of eggs, flour, and milk, then folded with cubed scamorza and topped with thin slices of red onion and Parmigiano. In Italy it's called torta salata salvacena, literally a dinner-saving savory pie, and the formula bends to whatever vegetables are in the fridge.

Pro tip: let the pie rest for about ten minutes after it comes out of the oven before slicing it. It settles, and the slices hold together better.

Baked Fennel with Potatoes and Onion roasts thin slices of fennel, potato, and red onion, then tops them with breadcrumbs mixed with chopped fennel fronds and a few sage leaves, finished with five minutes under the broiler. It's a lighter take on fennel gratin, made without béchamel, and it goes with both meat and fish.

Pro tip: keep the fennel fronds instead of throwing them away. They go into the breadcrumb topping, so nothing from the fennel is wasted.

Baked Sausage and Potatoes spreads seasoned potato cubes on a baking sheet, lays pieces of luganega sausage on top, and finishes with crushed peeled tomatoes and rosemary. Everything roasts together in one pan, and the oven gives the sausage a flavor close to food slow-cooked over embers.

Pro tip: cut the potatoes into cubes of the same size so they cook at the same pace, and stir everything once or twice while it bakes.

Pick the one that fits what's in the fridge tonight. The pie takes whatever vegetables are on hand, the sausage and potatoes need little more than a baking sheet, and the fennel works as a side for just about any main.