Make your oven do the work this week with these baked, roasted, and broiled dishes.


Monday: Goat Cheese & Prosciutto Stuffed Chicken Breasts with Roasted Grapes

Goat Cheese & Prosciutto Stuffed Chicken Breasts with Roasted Grapes
Credit: Photography by Christopher Testani

Easy chicken dinners feel right for a Monday, but easy doesn't haveto mean basic. Stuff chicken breasts with an herby goat cheese and prosciutto mixture and roast 'em on a sheet pan with grapes. Dinner, done (and delicious)! 

Tuesday: Roasted Poblano Enchiladas

roasted poblano enchiladas
Credit: Photography by Greg Dupree

They're cheesy, loaded with veggies, and oven-friendly—what's not to like?

Wednesday: Eggplant Parm Boats

Eggplant Parm Boats
Credit: Photography by Peter Ardito

Eggplant's still in season, so turn it into this ridiculously simply, seven-ingredient eggplant parm. The eggplant bakes for about an hour, then gets topped with the bread crumbs, marinara, and cheese and broiled for a couple more minutes until everything's nice and bubbly. 

Recipe: Try our Eggplant Parm Boats

Thursday: Citrus & Chile Glazed Pork Chops

citrus and chile glazed pork chops
Credit: Photography by Christopher Testani

If you thought the eggplant parm was easy, just wait till you see this recipe: five ingredients, one sheet pan, 12 minutes in the oven. That's all it takes. Make it now, thank us later! 

Friday: Baked Ziti with Beef & Wild Mushroom Ragu

baked ziti with beef and wild mushroom ragu
Credit: Photography by Jennifer Causey

Pasta's pretty much always a winner in our hearts and minds, but when you toss in mushrooms, ground beef, sauce, and cheese and bake it all to bubbly perfection? Swoon. 


For the chicken:

  • 4 oz. fresh goat cheese
  • 4 thin slices prosciutto
  • 2 cloves garlic
  • 1 tsp. herbes de Provence
  • 4 boneless, skin-on chicken breasts (8 oz. each)
  • 2 tbsp. olive oil
  • 1 1/4 lb. grapes

For the enchiladas: 

  • 4 poblano chiles
  • 1 cup coarsely chopped red onion, plus thinly sliced red onion for garnish
  • 4 cloves garlic
  • 1 tbsp. olive oil
  • 1 cup fresh cilantro leaves
  • 1 cup vegetable stock
  • 3/4 cup heavy cream
  • 1 can (about 15 oz.) pinto beans
  • 1 cup cooked brown rice
  • 2 tsp. ground cumin
  • 1 1/2 cups shredded Mexican cheese blend
  • 8 corn tortillas
  • 1 lime

For the eggplant parm boats: 

  • 4 eggplants (10 oz. each)
  • 2 tbsp. olive oil
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 cup marinara sauce from jar
  • 1/2 cup shredded mozzarella
  • Chopped fresh basil

For the pork chops: 

  • 4 bone-in pork chops (1 inch thick)
  • 1/3 cup fresh orange juice
  • 2 tbsp. gochujang (Korean hot pepper paste)
  • 2 tsp. garlic salt
  • Sesame seeds and cilantro

For the ziti: 

  • 2 tbsp. olive oil
  • 1 1/2 lb. mixed wild mushrooms
  • 1 yellow onion
  • 3 large cloves garlic
  • 1 lb. ground beef (80% lean)
  • 1 jar (32 oz.) marinara sauce
  • 1 lb. ziti
  • 2 tbsp. chopped fresh oregano leaves, plus whole leaves for garnish
  • 4 cups shredded mozzarella
  • 1 cup grated Parmesan, plus more for garnish