The Ultimate One-Pan Oven Cookbook review is part of our ongoing series of (mostly) Canadian cookbook reviews!

The Ultimate One-Pan Oven Cookbook Review ❘ Food Bloggers of Canada

Editor's note: this article contains affiliate links - full disclosure is at the end of the article.

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.

Oven-Made Breakfasts

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

Easy Sides

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)

The Ultimate One-Pan Oven Cookbook Review ❘ Food Bloggers of Canada

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.

No-Boil Ricotta and Broccoli Pasta Bake
I have a lot of quirks when it comes to cooking. I don’t eat celery or honey. I don’t like touching raw meat. And I very strongly dislike cooking something in order to cook something else—roasting beets to make a beet salad, or boiling potatoes for shepherd’s pie, or, in many cases, cooking pasta to throw together a casserole. If you can make lasagna with uncooked noodles, like in my Easy Weeknight Vegetarian Lasagna (page 80), then shouldn’t you be able to make a pasta bake with dry pasta? As it turns out, you can! This pasta bake is easy to make and requires almost no hands-on cooking, making it ideal for a weeknight meal. It tastes almost like a white lasagna with all the ricotta. Feel free to add extra vegetables to the dish—frozen peas and carrots will work wonderfully in this recipe.
Serves: 4 to 6
  • 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%)
RELATED:  Cookbook Corner: Modern Lunch by Allison Day
  1. 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.
  2. 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.
  3. 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.
I have also made this in a ceramic, lidded pot, but I much prefer using a Dutch oven, as the texture of the dish is much better. Also, ceramic pots usually cannot be used with a broiler. If you don’t have a 2.5-quart (2.4-L) Dutch oven, use an equivalent-size ovenproof pot or roasting pan and cover tightly with foil. You may need to adjust the cooking time to accommodate a different size pan.


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
ISBN: 978-1-62424-564-3

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.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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.

You are subscribing to the FBC Food Lovers Newsletter.
You can unsubscribe any time!
Click Me

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: