Okay, so a couple of things about this sheet pan dinner. First of all, I love and adore sheet pan suppers because they are so easy, and usually involve conglomerations of various things that I like, such as roasted chicken and veggies, or in this case pasta with veggies and broccoli.
Second, even though I have made many a sheet pan supper in my life, it never would have occurred to me that I could do it with pasta until I read Melissa Clark’s genius article in the New York Times. There was only one issue with her recipe for me, and that is that it contained the word “spicy.”
I am a wimp when it comes to spicy things. I am also a wimp when it comes to getting a flu shot, by the way, but last week my mama and I went and got one. Here we are waiting for the super nice pharmacist at Wegman’s to inoculate us.
And just for the record, my brave mama is TOTALLY faking in that picture, and so am I. Needles. WAH! Also, go get your flu shot. If I can do it, you can definitely do it.
Anyway, back at the sheet pan pasta, I decided that I had to have it in my life, so my version takes out the spicy things (goodbye cumin, red pepper, etc) but leaves in the main players and a whole lotta flavor from a cheesy breadcrumb topping.
Here’s how you make sheet pan broccoli ricotta pasta!
You start by mixing up some broccoli florets and olive oil and salt and roasting them up on a rimmed sheet pan lined with foil until they are just crispy.
While that is happening, cook up some short pasta (I used campanelle, but you could use penne or bow tie pasta) and while THAT is happening, mix up some breadcrumbs and parmesan cheese and pepper.
Now that you have all the players ready, spread that cooked pasta out on the baking sheet with your roasted broccoli, nestle some dollops of ricotta in between the pasta and veggies, and sprinkle the cheesy breadcrumb mixture on top.
Drizzle on some olive oil and pop it back in the oven to broil until everything is just getting a hint of golden brown here and there.
Divide it up among warmed plates and let everyone dig in. Feel extra proud of yourself if you also got a flu shot.
Want to round out your meal? This recipe pairs well with...
- Preheat your oven to 425 and line a rimmed baking sheet with nonstick foil.
- Put the broccoli, olive oil and sea salt in a mixing bowl and toss until the broccoli is coated with the olive oil. Spread the broccoli in a single layer on that baking sheet.
- Pop the baking sheet in the oven and roast the broccoli until it is starting to get crispy, about 20 minutes. Take it out and set aside.
- While the broccoli is roasting, cook the pasta according to package directions and drain.
- While the pasta is cooking, mix up the Parmesan cheese, breadcrumbs and pepper.
- Spread the cooked pasta on the baking sheet, mixing it around with the roasted broccoli. Nestle spoonfuls of the ricotta in between and on top of the pasta and broccoli. Scatter the bread crumb mixture over it all and drizzle with a little olive oil.
- Turn the oven on to broil and roast until everything is sizzling and starting to get a little golden, about 3-5 minutes.
- Serve on warmed plates.