cinderellasapron 
Today we are making some of my favorite Fall Sheet Pan Dinners! Next to slow cooker meals, sheet pan dinners are my go to on busy weeknights. Everything gets baked all on one sheet pan for minimal clean up, and just because they are quick and easy does not mean they lack on flavor!
We will be making Sheet Pan Lasagna. This ensures that every piece has that crispy lasagna edge that we love! Tender noodles coated in sweet sausage, sauce, and crispy cheese. Topped with creamy, spinach filled ricotta. Perfect for a weeknight meal or weekend dinner party!
Next up is my Sheet Pan Autumn Sausage and Veggies. This sheet pan dinner is not only quick and easy, but filled with delicious Autumn flavors. The sausage, apples, and veggies blend with herbs and spices to create a big hug in a bowl!
This Sheet Pan Sausage and Pierogis is a dinner I make almost every single week. I like to use turkey sausage, and the cheddar pierogis are my toddler’s favorite! This sheet pan dinner is not only quick and easy, but so full of warm, Autumn flavors. We love serving spicy mustard on the side!
This maple mustard salmon is the perfect Fall seafood dinner. We love the combination of the sweet syrup, tangy mustard, and tender, fresh salmon. Add some sweet potatoes and garlicky green beans on the pan, and you have the perfect weeknight meal!
This quick and easy sheet pan dinner is the perfect combination of chicken, honey mustard, and pretzels. Perfect for Fall!
Sheet Pan Sausage and Pierogis
This sheet pan dinner is not only quick and easy, but so full of warm, Autumn flavors. We love serving spicy mustard on the side!
Ingredients
- 12 ounces kielbasa, sliced into 1/2 coins
- 16-20 ounces frozen potato cheddar pierogis
- 1 red or yellow onion, thinly sliced
- 2 bell peppers, sliced
- 4 Tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 Tablespoon hot sauce (optional)
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- Place pierogis, sausage, onions, and peppers on pan.
- Combine the oil, salt, pepper, thyme, garlic, paprika, and hot sauce in a small bowl, and drizzle all over the pierogis, veggies, and sausage.
- Bake for 30 minutes, flipping everything half way through. Serve with mustard.
Sheet Pan Lasagna
This sheet pan lasagna ensures that every piece has that crispy lasagna edge that we love! Tender noodles coated in sweet sausage, sauce, and crispy cheese. Topped with creamy, spinach filled ricotta. Perfect for a weeknight meal or weekend dinner party!
Ingredients
- 1 pound lasagna noodles, broken into 2 inch pieces
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper (optional)
- 5 ounces baby spinach, chopped
- 1 cup ricotta cheese
- 1 pound Italian sausage, casings removed
- 1 small onion, diced
- 4 cups marinara sauce
- 2 1/2 cups shredded mozzarella cheese
- 1 1/2 cups grated parmesan
Instructions
- In a large pot, boil the pasta for 5-6 minutes. Drain, reserving 1/2 cup pasta water.
- In a skillet over medium heat, drizzle some olive oil. Cook the garlic and red pepper flakes for 30 seconds, then add in the spinach. Cook until wilted. Strain to remove as much liquid as possible.
- In a bowl, combine the spinach mixture with the ricotta and set aside.
- Wipe out the skillet, add a bit more oil, and cook the onions and sausage, breaking apart until the onions are softened and sausage is browned and cooked through.
- Pour into a large bowl, and add the marinara sauce, pasta, pasta water, 1 cup mozzarella cheese, and 1/2 cup parmesan cheese.
- Preheat oven to 425 degrees. Line a sheet pan with foil and grease. Pour the mixture on the pan, spreading out evenly.
- Dollop the ricotta mixture all over the top, and sprinkle on the remaining mozzarella and parmesan.
- Bake for about 30 minutes or until golden brown and bubbling!
Notes
This recipe was adapted from Giada’s Sheet Pan Lasagna: https://giadzy.com/blogs/recipes/sheet-pan-layerless-lasagna?srsltid=AfmBOoqIEavWUnyO3xFM0xtyHW_Kx30OvF5sMIIGsb00txWVCzx1gHkx
Sheet Pan Maple Mustard Salmon
This maple mustard salmon is the perfect Fall seafood dinner. We love the combination of the sweet syrup, tangy mustard, and tender, fresh salmon. Add some sweet potatoes and garlicky green beans on the pan, and you have the perfect weeknight meal!
Ingredients
- 4 salmon filets
- 2 sweet potatoes, peeled and cubed
- 1 pound fresh green beans, trimmed
- 1 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon paprika
- salt and pepper, to taste
- 1/4 cup maple syrup
- 2 Tablespoons Dijon mustard
- 2 cloves garlic, minced
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, combine the potatoes with oil, salt, pepper, paprika, cinnamon, and garlic powder. Place on a parchment lined sheet pan, and bake for 20 minutes.
- In the same bowl, combine the beans with more oil, salt, pepper, and garlic powder.
- In a small bowl, combine the syrup, mustard, garlic cloves, salt and pepper.
- Place the salmon on the sheet pan and spoon the sauce over the top, reserving some for serving (be sure to not touch the raw fish and place back in the bowl!).
- Place the green beans on the sheet pan and bake 12-15 minutes more.
Sheet Pan Autumn Sausage and Veggies
This sheet pan dinner is not only quick and easy, but filled with delicious Autumn flavors. The sausage, apples, and veggies blend with herbs and spices to create a hug in a bowl!
Ingredients
- 12 ounces smoked sausage, cut into coins
- 1 pound sweet potatoes, peeled and diced
- 1 pound brussel sprouts, trimmed and halved
- 1 small red onion, cut into 1 inch chunks
- 1 apples, cut into 1 inch chunks
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon rosemary
- salt and pepper, to taste
- 2 Tablespoons fresh parsley
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Add all of the sausage, veggies, and apples to the pan. Drizzle with oil, and sprinkle with herbs, salt, and pepper. Toss to coat.
- Roast for 15 minutes, stir, and roast an additional 15 minutes. Sprinkle with parsley and serve!
Sheet Pan Honey Mustard Pretzel Chicken
This quick and easy sheet pan dinner is the perfect combination of chicken, honey mustard, and pretzels. Perfect for Fall!
Ingredients
Honey Mustard Sauce
- 1/2 cup mayonnaise
- 1/4 cup honey
- 3 Tablespoons Dijon mustard
Pretzel Breading
- 2 cups crushed pretzels
- 1 Tablespoon fresh parsley, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds chicken breast cutlets, thinly sliced
- 1 egg
- 1 pound baby potatoes, halved
- 1 pound brussel sprouts, halved
- 1 Tablespoon olive oil
- salt and pepper to taste
Instructions
- Combine the honey mustard ingredients in a small bowl and set aside.
- Preheat the oven to 400 degrees, and line a pan with parchment paper or foil.
- Place the potatoes and brussel sprouts on the sheet pan, and drizzle with oil, salt and pepper, and a tablespoon of the honey mustard sauce. Bake for 10-15 minutes.
- Combine 1/4 cup of the honey mustard sauce with the egg in a bowl. On a plate, combine the pretzel breading ingredients. Dredge the chicken in the egg mixture, then the pretzel mixture, and place on sheet pan. Spray the tops with oil.
- Bake for an additional 15-20 minutes, or until the chicken is cooked to 165 degrees and potatoes are tender. Serve with more honey mustard sauce.
Sheet Pan Teriyaki Pork Tenderloin Dinner
This is such a quick and easy dinner, but it does not lack on flavor! Using a bottled teriyaki sauce is a big shortcut. Baked along side sweet carrots and golden potatoes, and topped with a beautiful herb butter that melts right in, it is mouthwatering!
Ingredients
- 2 pounds pork tenderloins
- 1/4 cup teriyaki sauce
- 1 pound baby carrots
- 1 1/2 pounds baby potatoes, cut in half
- 3-4 Tbsp. olive oil
- salt and pepper, to taste
- 4 Tbsp. butter, softened
- 2 Tbsp. green onions, minced
- 2 garlic cloves, minced
Instructions
- Preheat the oven to 425 degrees.
- In a large bowl, combine the potatoes and carrots. Drizzle with olive oil, salt, and pepper. Place on a parchment lined sheet pan.
- Place the pork tenderloins on the sheet pan, and brush with teriyaki sauce. Bake for 25-30 minutes, or until the internal temperature reaches 150-155.
- Meanwhile, combine the butter, green onions, garlic, salt and pepper.
- Once the pork is done, dollop the butter mixture all over the top of the pork, potatoes, and carrots, and let rest for 10 minutes before slicing.
