Cheat Sheets

Smart shortcuts get these one-pan dishes on the table fast

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Sheet Pan Creole-Shrimp Penne

ACTIVE 15 MIN. - TOTAL 50 MIN.

SERVES 4

3 pints cherry tomatoes

4 garlic cloves, thinly sliced (about 1/2 Tbsp.)

1 tsp. kosher salt

1/2 tsp. granulated sugar

1/2 tsp. crushed red pepper

1/4 cup olive oil, divided

1 lb. raw jumbo shrimp, peeled, deveined, and patted dry

1 Tbsp. Creole seasoning (such as Tony Chachere's)

1 tsp. paprika

3 (7-oz.) pkg. precooked penne pasta (such as Barilla Ready Pasta)

2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish

1. Preheat oven to 350°F with rack in upper third position. Toss together tomatoes, garlic, salt, sugar, crushed red pepper, and 3 tablespoons oil on a large rimmed baking sheet. Bake until tomatoes are shriveled, 30 to 35 minutes.

Meanwhile, toss together shrimp, Creole seasoning, paprika, and remaining 1 tablespoon oil in a medium bowl.

2. Remove baking sheet from oven.

Increase oven temperature to broil, and preheat 5 minutes. Push tomatoes to 1 side of pan; arrange shrimp in a single layer on other side. Broil until shrimp are opaque, 3 to 5 minutes.

3. Heat pasta according to package directions. Add pasta and parsley to tomato-and-shrimp mixture on pan; toss well to combine and help tomatoes release their juices. Garnish with more parsley.

Sheet Pan Muffuletta Chicken Thighs

ACTIVE 20 MIN. TOTAL 1 HOUR. 5 MIN.

SERVES 4

4 (6- to 8-oz.) bone-in, skin-on chicken thighs

1 head cauliflower, chopped into large (2-inch) florets (about 5 cups)

2 Tbsp. olive oil

2 tsp. kosher salt

1 tsp. dry mustard

1/2 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. paprika