11 One-Pot Dinners Our Editors Make on Repeat

"I have to say, I was really skeptical of the idea of a stovetop lasagna, but after making this on a weeknight I may never go back to cooking lasagna in the oven. This is a one-pot pasta recipe, so the noodles cook in the marinara, which gives them lots of flavor. And it was ready in less than 45 minutes with very few dishes! As the recipe says, you do need to keep stirring to prevent the noodles from sticking. I used a fork to ease some of the stuck ones apart and that worked great." —Penelope Wall, senior editorial director

"I regularly make this for parties and always get asked for the recipe." —Carolyn Malcoun, senior food features editor

"This is probably my favorite veggie soup on the site. It's great for those cold winter weeks where I want something healthy and cozy for dinner or to have for the week for lunch. If I'm making it for lunches, I just barely cook the veggies so that they don't get too soft when reheating. It always amazes me how flavorful the broth is in this recipe—those veggies infuse some yummy flavor. And I love the addition of the pesto and Parmesan for serving." —Victoria Seaver, associate editorial director

"I made this for friends last night, and everyone loved it." —Carolyn Malcoun, senior food features editor

"Cheesy pasta with broccoli is such a comforting dish for me, and this recipe only needs one pot!" —Danielle DeAngelis, fellow

"I make this recipe every year when camping. It's a great Dutch oven/cast-iron skillet meal. And of course it's great for any weeknight—the chicken cutlets cook so quickly. I like serving it over egg noodles or just with some baguette slices." —Victoria Seaver, associate editorial director

"My husband has been begging me to make this ever since I developed the recipe." —Carolyn Malcoun, senior food features editor

"Several of us in the EatingWell Test Kitchen loved this recipe so much, we all started making it at home." —Carolyn Malcoun, senior food features editor

"I was really surprised by how flavorful this was, even without the basil and Parm. I skipped those because we didn't have any, but didn't really miss them. This would be really good on a hoagie roll too with some mustard. Yum." —Penelope Wall, senior editorial director

"I LOVE this recipe. You can make it for any meal. It's so yummy, healthy and can be made largely with pantry staples. I like serving it with crusty bread or warm pita to sop up the yummy sauce and runny eggs." —Victoria Seaver, associate editorial director

"Soooooo good. Just put a bun around this pulled pork and it feels like a warm hug." —Danielle DeAngelis, fellow