Imagine a dinner that's not just a meal, but a flavor explosion that takes minimal effort and delivers maximum satisfaction. This Sheet Pan Broccoli Ricotta Pasta is your ticket to a gourmet experience without the complicated techniques. With just one sheet pan and a handful of ingredients, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds. Prepare to revolutionize your weeknight cooking with this easy, creamy, and utterly delicious Italian-inspired masterpiece!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta (your choice)
- 2 cups broccoli florets
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or lightly grease with olive oil to prevent sticking.
- Wash and chop broccoli florets into bite-sized pieces, ensuring they are roughly similar in size for even roasting.
- Spread broccoli florets on the sheet pan. Drizzle with 1 tablespoon of olive oil, then sprinkle minced garlic, salt, and pepper over the broccoli. Toss to coat evenly.
- Arrange broccoli in a single layer on the sheet pan, ensuring pieces are not overcrowded to promote proper roasting and caramelization.
- Place sheet pan in preheated oven and roast broccoli for 15-20 minutes, stirring once halfway through, until edges are crispy and golden brown.
- While broccoli roasts, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, typically 8-10 minutes.
- Reserve 1/2 cup of pasta cooking water before draining the pasta. This starchy water will help create a creamy sauce.
- In a large mixing bowl, combine ricotta cheese, grated Parmesan, remaining olive oil, salt, and pepper. Mix until smooth and well combined.
- Add drained pasta to the ricotta mixture, gently tossing to coat. If the sauce seems too thick, add reserved pasta water gradually to reach desired consistency.
- Remove roasted broccoli from the oven and fold into the pasta and ricotta mixture.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh torn basil leaves and an extra sprinkle of Parmesan cheese.
- For best flavor and texture, serve immediately while pasta and broccoli are still warm.
Tips
- Choose the Right Pasta: Use a pasta shape that can hold the creamy ricotta sauce well, like penne, rigatoni, or fusilli.
- Roasting Perfection: For the most flavorful broccoli, ensure your sheet pan isn't overcrowded. This allows the broccoli to caramelize instead of steam.
- Pasta Water Magic: Never discard all your pasta water! The starchy liquid is key to creating a silky, smooth sauce that clings perfectly to your pasta.
- Cheese Temperature Matters: Let ricotta come to room temperature before mixing for a smoother, more easily integrated sauce.
- Fresh Herb Boost: While basil is traditional, try experimenting with fresh thyme or oregano for a different flavor profile.
- Make It Your Own: Add protein like grilled chicken or crispy pancetta for a heartier version of this dish.
- Meal Prep Friendly: This recipe can be partially prepared ahead of time. Roast broccoli and cook pasta in advance, then combine just before serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 20g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 50mg
