It’s Paczki Day. Mardi Gras. Shrove Tuesday. Fat Tuesday.

Whatever you call it — and whatever over-the-top indulgence, from paczki to pancakes, that you celebrate it with — today is a glorious day of gluttony.

Tomorrow, however ... 

What follows is Ash Wednesday, the beginning of Lent and a period of introspection, austerity, and sacrifice in preparation for Easter.

In the Catholic Church, Lenten Fridays are meatless, though fish is acceptable as a protein. (Thus, the abundance of churches hosting fish fries as fund-raisers.)

But those same dishes you might serve on a Friday during Lent are also perfect for meatless Mondays. And for a vegetarian’s daily diet. And for carnivores and omnivores, too, who certainly don’t need to have meat at every meal.

On a Friday night, in particular, after a long week of work, school, errands, and just life in general, you want an easy dinner. You don’t want to put forth a lot of effort or, worse, deal with a sink full of dirty dishes.

Well, guess what? Ask, and you shall receive.

Each of today’s recipes is a one-pan meal, whether that pan is a casserole dish, a baking sheet, or a skillet. Just mix up the ingredients, bake, and be done.

Really. Truly.

Baked Tortellini with White Beans, Kale, and Tomato Sauce makes great use of convenience items, such as quick-cooking fresh pasta, a can of cannellini, and a jar of prepared marinara sauce. And rather than steaming up the kitchen by boiling a large pot of water, then cooking and draining the pasta, and only then mixing it with the accompaniments, all the ingredients get stirred together in the same pan to make a simple, satisfying casserole.

The Roasted Vegetable and Vegetarian Sausage Sheet Pan Meal gets mixed on the pan, baked on the pan, and can even be served from the pan, if you’d like. It’s exceptionally easy to put together: fix it and forget it, as they say, until it’s time to sit down and enjoy your beautiful, colorful all-in-one dinner. Don’t feel obliged to take apart the entire butternut squash, which would counter the intention of this being a simple supper; make your life easier by letting someone else do the work and buying it pre-cubed.

And Skillet Spanakopita — otherwise known as Greek spinach pie — looks impressive, seemingly topped with phyllo roses. But all you do is mix together spinach with two kinds of cheese for the bottom layer and then crumple up delicate sheets of the very thin dough (available in the freezer section of the grocery store) to make a crisp, golden crust for the top. While the traditional recipe for this delicious dish, a true labor of love, requires multiple layers of dough and time-consuming folding to make triangular handheld pies, this version is a one-pan masterpiece.

So whether it’s Friday, Monday, or even tonight, these no muss, no fuss dishes will make your life much easier. And more delicious.

Remember, meatless meals don’t have to be mundane. And one certainly isn’t the loneliest number, if it’s referring to the amount of pans you’ll have to wash after you eat.

Baked Tortellini with White Beans, Kale, and Tomato Sauce

1 bunch kale, stemmed and roughly torn

4 tablespoons extra-virgin olive oil, divided

1/​2 teaspoon kosher salt

1/​4 teaspoon ground black pepper

1 15-ounce can canellini beans, drained and rinsed

2 9-ounce packages fresh tortellini (spinach and/​or cheese varieties)

1 24-ounce jar marinara sauce

1 cup vegetable broth

1 cup panko bread crumbs

1 cup shredded Parmesan cheese

1 teaspoon dried oregano

Preheat the oven to 375F. Mist a 9 by 13-inch baking dish with cooking spray.

Toss the kale in the prepared dish with 2 tablespoons of the olive oil, the salt, and pepper until well coated, then mix in the beans and tortellini. Arrange the mixture evenly in the bottom of the pan.

Pour the sauce over the mixture, spreading evenly. Carefully pour the broth over everything.

Cover with greased foil (greased side down) and seal well, then transfer to the oven and bake until the tortellini are just tender, about 20 minutes.

When the pasta is just tender, remove the dish from the oven and remove the foil. Sprinkle the panko, Parmesan, and oregano over the top of the dish, then drizzle with the remaining 2 tablespoons olive oil. Return to the oven uncovered and bake until the crumb topping is crisp and browned, about 20 minutes.

Yield: 6 to 8 servings

Source: Adapted from Molly Gilbert, One Pan and Done

Roasted Vegetable and Vegetarian Sausage Sheet Pan Meal

1 pound butternut squash, cut into 3/​4-inch cubes

1 pound fresh Brussels sprouts, ends trimmed, and left whole, halved, or quartered, depending on size, to about 3/​4 of an inch in size

2 tablespoons olive oil, plus more for brushing

1 teaspoon kosher salt

1 12-ounce package (4 links) vegetarian Italian-style sausage, pierced several times with a sharp knife

2 medium yellow and/​or red cooking onions, trimmed, peeled, and cut into wedges that are 1-inch at their thickest point

1/​4 to 3/​4 teaspoon crushed red pepper flakes, according to heat tolerance

Freshly ground black pepper, to taste

Preheat oven to 400F.

On a sheet pan, toss the squash and Brussels sprouts with the 2 tablespoons olive oil and the salt. Nestle the sausage links among the vegetables.

Distribute the onion wedges evenly around the pan and brush them with oil, then sprinkle the vegetables with red pepper flakes.

Roast for 40 to 45 minutes, turning the sausages halfway through, or until the vegetables are tender and the sausages are beginning to brown.

Yield: 4 servings

Source: Adapted from foodiewithfamily.com

Skillet Spanakopita

1 tablespoon butter

20 ounces frozen chopped spinach, thawed and squeezed dry

1/​4 teaspoon salt

1/​4 teaspoon pepper

3 garlic cloves, minced

1/​8 teaspoon nutmeg

1/​8 teaspoon cayenne pepper

8 ounces crumbled feta cheese

6 ounces whole-milk ricotta cheese

4 scallions, sliced thin

2 large eggs, lightly beaten

2 tablespoons minced fresh dill

1 sleeve of 14 by 9-inch sheets phyllo dough from a 1-pound box, thawed (about 20 sheets)

Olive oil spray

Preheat oven to 375F.

Melt butter in 10-inch non-stick oven-safe or cast iron skillet over medium heat. Add spinach, salt, and pepper and cook until mixture is dry, about 4 minutes. Stir in garlic, nutmeg, and cayenne and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.

Stir feta, ricotta, scallions, eggs, and dill into cooled spinach mixture until well combined. Spread evenly in the skillet.

Take one sheet of phyllo at a time and lay it flat on a clean counter or silicone liner; spray liberally with oil spray. Crumple the oiled phyllo into a 2-inch ball and place on top of spinach mixture in the skillet. (It doesn’t matter if the dough tears; no one will see it, and phyllo is very delicate once baked and will crumble anyway when served and eaten.) Continue with remaining phyllo sheets until surface of the spinach is covered.

Transfer skillet to oven and bake until phyllo is golden brown and crisp, about 30 minutes, rotating skillet halfway through baking. Remove from oven and let cool for 10 minutes before serving.

Note: Phyllo dough is available in the freezer section of the grocery store. Thaw it according to package directions.

Yield: 4 to 6 servings

Source: Adapted from America’s Test Kitchen, One-Pan Wonders

Contact Mary Bilyeu at mbilyeu@theblade.com or 419-724-6155 or on Twitter @BladeFoodPage.

First Published February 28, 2017, 5:00 a.m.