The Ultimate One-Pan Oven Cookbook review is part of our ongoing series of (mostly) Canadian cookbook reviews!
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In the next few months, the holiday frenzy begins. In addition to our daily activities, our agendas are packed with dates for holiday baking, gift buying, and events. The Ultimate One-Pan Oven Cookbook: Complete Meals Using Your Sheet Pan, Dutch Oven, Roasting Pan and More by Julia Konovalova (creator of the Imagelicous blog) will help you manage your meal plan for those days (or any other day), as it lists 75 delicious, time-saving recipes for breakfast, lunch, dinner and desserts with minimal clean-up time.
Table of Contents
The Introduction chapter includes Cooking Notes that provide information about oven thermometers, seasonings, and ingredient substitutions.
The recipe chapters include an Overview page followed by recipes that are well written, easy to follow and contain header and recipes notes. Beautiful colour photography by Julia accompanies each recipe. The following are the seven chapters with sample recipes.
Ricotta Cheesecake Pancakes, Baked Smoked Salmon, and Goat Cheese Egg-in-a Hole Two Ways
Complete One-Pan Oven Meals
Sheet Pan Sausages with Sweet Potatoes, Onion and Peppers, and Roasted Shrimp with Feta and Broccoli
Hands-Off Main Dishes
Easy Weeknight Vegetarian Lasagna, and Spatchcocked Chicken with Lemons with Oranges
Simple Soups, Salad and Sandwiches
Oven-Fried Schnitzel Sandwiches, and Roasted Tomatoes and Chicken Panzanella Salad
Roasted Summer Vegetables, and Roasted Cauliflower, and Sweet Potato and Garlic Mash
One Pan, Many Nibbles
Sheet Pan Bean and Corn Nachos, Beet and Goat Cheese Tart, and Popovers with Vegetables
Delicious and Unique Desserts
Roasted Pears Stuffed with Ricotta, Roasted Cinnamon Bananas, and Russian-Style Apple-Blueberry Jam
In addition, the Equipment chapter lists basic equipment needed to make it easier to make the recipes. And Safe Internal Cooking Temperatures includes safe internal cooking temperatures as per United States standards (USDA) and Canadian Standards (Health Canada).
In the Kitchen
Sunday family supper is a tradition in our family, so I chose to make the following three one-pan oven recipes for the occasion.
Sheet Pan Sausages with Sweet Potatoes, Onion and Peppers (Page 34)
I used to make this one-pan dish when my daughters were in school, but using white potatoes and without peppers. While the meal was cooking in the oven, I would spend the time helping them with their homework or just catching up with their day’s events.
The whole family prefers Julia’s version instead. The caramelized sweet potatoes and the peppers (red, yellow or orange) add additional flavour to this dish. Add a green salad and supper is served.
Sheet Pan Bean and Corn Nachos (Page 149)
I made this dish for one of our family’s barbeques. While my husband was grilling the vegetables and hamburgers, I served the Bean and Corn Nachos straight from the oven. We couldn’t stop eating the nachos topped with beans and melted cheese. They were so good that we almost finished the whole sheet pan.
No-Boil Ricotta and Broccoli Pasta Bake (Page 49)
Can dry pasta baked with milk in the oven get mushy? Not if it’s baked to perfection. The addition of broccoli, ricotta, mozzarella and cream makes this pasta dish thick and smooth, while nutmeg and cayenne pepper give it a boost of flavour. Once baked, the pan is placed under the broiler until the cheese is golden and bubbly.
My family loved this dish so much they even had second helpings. I didn’t tell them that all it took to make it was minimal prep time and the oven did the rest.
- 1 small head broccoli (about 3 cups [270 g] florets)
- 1 mozzarella ball (9 oz [260 g]), not fresh
- ½ lb (227 g) dry fusilli pasta (about 2½ cups)
- 1 tub (10.5 oz [300 g]) smooth ricotta
- ¾ tsp salt
- ½ tsp pepper
- ½ tsp nutmeg
- ¼ tsp cayenne pepper
- 1½ cups (355 ml) 2% milk
- ½ cup (120 ml) half-and-half cream (10%)
- Preheat the oven to 375°F (190°C). Separate the broccoli into florets. Cut bigger florets in half. I like separating the stalks and chopping them into smaller pieces. Grate the mozzarella cheese ball and divide in half. In a 2.5-quart (2.4-L) Dutch oven, combine the dry (uncooked) fusilli noodles, broccoli florets and stems, half of the shredded cheese and the tub of ricotta. Add all the seasonings and mix with a spoon.
- Pour the milk and cream over the noodle-broccoli mixture and, using a spoon, press the dry pasta to the bottom of the Dutch oven pot, making sure that all the noodles are submerged in milk. Cover the pot with a lid and place in the oven for 50 minutes.
- After 50 minutes of baking, take the pot out of the oven and mix the pasta well. Test the pasta for doneness. If it’s still not fully cooked, return to the oven for another 5 minutes or until it’s cooked. If the pasta is cooked, sprinkle evenly with the remaining shredded cheese, and return to the oven to melt the cheese. I like turning the broiler on at this point to get the cheese a little bit golden, but make sure to watch the stove as the cheese could go from perfectly bubbly to burnt within a few minutes.
Is the Ultimate One-Pan Oven Cookbook Bookshelf Worthy?
Although I was familiar with the concept of one-pan meals, Julia introduced me to a variety of new recipes to make for my family. So far, I’ve bookmarked Spicy Blackened Chicken Legs, Baked Haddock with Cherry Tomatoes, Capers and Lemon, and Oven-Fried Schnitzel Sandwiches for future family suppers.
I like the tone, the time-saving simple recipes and beautiful photos of this cookbook. It’s a great source of reference for meal planning.
The Ultimate One-Pan Oven Cookbook
Author: Julia Konovalova
Publisher: Page Street Publishing Co.
Softcover: 192 Pages
Recipe and photo used with permission from The Ultimate One-Pan Oven Cookbook, by Julia Konovalova, © Page Street Publishing, 2018.
A review copy of The Ultimate One-Pan Oven Cookbook was provided to us by Page Street Publishing Inc.
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The Ultimate One-Pan Oven Cookbook review was written by Liliana Tommasini, author of the aptly named blog My Cookbook Addiction. Her passion for baking and cooking began at an early age. Liliana grew up in an Italian household where each meal was made from scratch with fresh ingredients and Sunday family lunches were always a celebration. She has a passion for collecting cookbooks and believes that every recipe tells a story that must be shared to nourish your soul and feed your belly. You can connect with Liliana on Twitter, Facebook and Instagram.