Save time with 1-pan weeknight recipes: Ramen bake and marry me orzo
Carleigh Bodrug announced her new cookbook "PlantYou Quickies."
A quick meal doesn't have to skimp on taste or quality, which is why cookbook author and recipe developer Carleigh Bodrug penned a new title full of recipes dedicated to the idea of eating healthy with maximum ease.
Bodrug, a food creator known for her scrappy cooking videos and plant-based dishes, announced her new cookbook "PlantYou Quickies" on "Good Morning America" Tuesday.
Along with the announcement, Bodrug dished up two recipes from the book's section on dump and bake dishes.
Check out the full recipes and pre-order her book below.
Ramen Noodle Bake
Ingredients
13.5-ounce can full-fat coconut milk, or 1 1/2 cups soy culinary cream
2 tablespoons soy sauce
1/2-inch piece fresh ginger, peeled and minced
3 cloves garlic, minced
1 teaspoon maple syrup
3 cups vegetable broth
2 teaspoons paprika, not smoked
Juice of 2 limes
For the noodles and add-ins
3 nests thick-cut ramen noodles, about 96 grams each, such as Trader Joe's Squiggly Knife Cut Style, Momofuku or T&T Ramen (instant ramen will fall apart)
1 medium head broccoli, chopped
1 red bell pepper, sliced into strips
1 yellow onion, thinly sliced
14 ounces extra-firm tofu, cut into cubes
For garnish
Fresh cilantro
Crushed peanuts
Sesame seeds
Directions
Preheat the oven to 400 F, and get out a 9-by-13-inch casserole dish.
In the casserole dish, add the coconut milk, soy sauce, ginger, garlic, maple syrup, vegetable broth, paprika, and lime juice, and whisk until completely smooth.
Add the ramen noodles, making sure they are fully submerged in the sauce. Add the broccoli, bell pepper, and onion, then place the tofu on top, and lightly spray or drizzle with oil so it browns in the oven.
Bake uncovered for 35 minutes, carefully tossing halfway through to prevent sticking, until the noodles are cooked through.
Remove from the oven, toss everything together once more, and serve topped with cilantro, crushed peanuts and sesame seeds.
Tips
Skip the instant ramen: Use a thicker ramen noodle, not the instant packs, as they could fall apart in the oven.
Swap the veggies: You can use just about whatever vegetable you have in your fridge for this recipe. Chopped bok choy and green peas work great.
Tofu: Make sure the tofu is scattered on top of the ramen noodles and vegetables so it bakes in the oven, and spray with a bit of oil so it browns.
Don't skip the garnishes: A good garnish can really elevate a dump-and-bake meal. I love to use fresh cilantro, crushed peanuts and lime to serve.
Marry Me Orzo Bake
Ingredients
1 1/2 cups dry orzo
14-ounce can chickpeas, drained and rinsed
1 red onion, finely diced
1/2 cup oil-packed sun-dried tomatoes, chopped and drained
3 cloves garlic, minced
1 teaspoon paprika, not smoked
3 1/2 cups vegetable broth
1 cup soy cooking cream or coconut milk
2 cups torn spinach
1/2 teaspoon salt
Juice of 1/2 lemon, as desired
For garnish
Freshly chopped parsley
Additional chopped sun-dried tomatoes, as desired
Directions
Preheat the oven to 400 F, and get out a 9-by-13-inch casserole dish.
Add all of the ingredients to the casserole dish except the lemon juice, and stir very well to combine.
Cover tightly with foil and bake for 30 minutes.
Remove the foil and give the orzo another good stir, then bake uncovered for 15 to 20 minutes more, until the orzo is tender and creamy.
Finish with lemon juice to taste, and serve topped with parsley and additional sun-dried tomatoes.
Tips
Don't forget to cover: To get a creamy orzo, make sure to cover with foil or a lid before placing in the oven, which will prevent it from drying out.
Up the veggies: There's very little chopping involved in this recipe, which makes the prep less than 10 minutes. If you want, you could add more veggies, like a chopped head of broccoli.
Swap your cream: Coconut milk, a soy cream, cashew cream or regular cream will all work in this recipe.
Don't forget the lemon: Finishing with a squeeze of lemon will elevate the flavor and make the dish feel bright for spring and summer.
Recipes reprinted with permission excerpted from "PLANTYOUQUICKIES" by Carleigh Bodrug. Copyright © 2026 by Carleigh Bodrug. Photography copyright © 2026 by Shahad Odah. Used by arrangement with Balance, an imprint of Grand Central Publishing Group. All rights reserved.
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