Five 5-Ingredient Dinners

When dinner feels like a chore, it helps to have a few back-pocket meals that are fast, flexible, and made with minimal ingredients. These recipes use just five main ingredients—no obscure pantry items or complicated prep. They’re built for real life: when the fridge is nearly empty, time is short, and you just can’t make another decision.

Each recipe below includes the essentials, plus a few optional add-ons if you want to stretch or customize them. Keep a few key ingredients stocked, and you’ll always have dinner covered.

Creamy Pesto Tortellini with Shrimp & Spinach

Makes 2-3 servings

9 oz cheese tortellini (fresh or frozen)
8 oz shrimp, peeled and deveined
2 cups baby spinach
1/3 cup prepared pesto
Reserved pasta water (2–4 tablespoons)

Bring a pot of salted water to a boil. Cook tortellini according to package directions. Reserve 1/4 cup of the pasta water, then drain.
While tortellini cooks, sauté shrimp in a little olive oil over medium-high heat until pink and cooked through (about 2–3 minutes per side).
In the same pan, add the cooked tortellini, baby spinach, pesto, and a splash of the reserved pasta water. Toss until spinach is wilted and everything is well coated. Add more pasta water as needed to loosen the sauce.
Serve warm with extra black pepper or Parmesan, if desired.

Optional add-ons: cherry tomatoes, lemon zest, red pepper flakes

Baked Gnocchi with Marinara and Mozzarella

Makes 3-4 servings

1 lb shelf-stable or refrigerated gnocchi
1 1/2 cups marinara sauce
1 cup shredded mozzarella
1/4 cup grated Parmesan
2 cups baby spinach or chopped kale

Preheat oven to 400°F. In a baking dish, combine gnocchi, marinara, spinach (if using), and half the mozzarella. Stir to coat.
Top with remaining mozzarella and Parmesan.
Bake uncovered for 20–25 minutes until bubbly and golden.
Let cool slightly before serving.

Optional add-ons: cooked Italian sausage, red pepper flakes, fresh basil

Chicken Sausage, Peppers & Potatoes Sheet Pan Dinner

Makes 3-4 servings

12 oz chicken sausage, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 lb baby potatoes, halved
2 tablespoons olive oil

Preheat oven to 425°F. On a sheet pan, toss potatoes with olive oil, salt, and pepper. Roast for 15 minutes.
Add sliced sausage and peppers to the pan. Toss everything together and spread in a single layer.
Roast for another 20–25 minutes, or until potatoes are tender and browned.
Serve warm with mustard or a drizzle of balsamic glaze.

Optional add-ons: onions, zucchini, smoked paprika, rosemary

Teriyaki Salmon Rice Bowls

Makes 2 servings

2 salmon fillets (5–6 oz each)
1/4 cup teriyaki sauce
1 1/2 cups cooked rice
1 cup shredded carrots or slaw mix
1/2 avocado, sliced:

Preheat oven to 400°F. Place salmon fillets on a lined baking sheet and brush with teriyaki sauce.
Bake for 12–14 minutes or until cooked through and flaky.
While salmon bakes, warm the rice and prep toppings.
Assemble bowls with rice, carrots/slaw, avocado, and cooked salmon. Drizzle extra teriyaki sauce on top.

Optional add-ons: cucumber, sesame seeds, scallions, sriracha mayo

White Bean & Greens Skillet with Garlic Toast

Makes 2-3 servings

2 tablespoons olive oil
2 cloves garlic, sliced
1 (15 oz) can cannellini beans, drained and rinsed
4 cups chopped kale or spinach
4 slices crusty bread

In a large skillet, heat olive oil over medium. Add garlic and cook until golden and fragrant (about 1 minute).
Add beans and greens with a pinch of salt and pepper. Cook, stirring, until greens wilt and beans are warmed through (about 5–6 minutes).
Meanwhile, toast or grill the bread slices.
Spoon beans and greens over the toast or serve alongside. Finish with a drizzle of olive oil or grated cheese if desired.

Optional add-ons: chili flakes, lemon zest, Parmesan, fried egg

Tips for 5-Ingredient Success:

Build from your pantry: Having a few staples like pasta, canned beans, and condiments on hand makes it easier to improvise.
Lean on flavor boosters: Jarred pesto, spice blends, and good olive oil can stretch a short ingredient list into something special.
Use the “plus one” rule: Keep the base simple, and add one optional item to customize or bulk it up.

When time and energy are low, simplicity is your friend. Let these meals be your go-to solutions for easy weeknights, no matter what’s left in the fridge.