Sheet-Pan Spicy Roasted Broccoli Pasta

By Melissa Clark

Updated May 13, 2018

  • Andrew Scrivani for The New York Times
Media 1 of 2
Total Time
30 minutes
Rating
4(3,667)
Comments
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Think of this as the sheet-pan version of a classic, cheese-covered pasta bake. It has all the elements of the usual casserole — the pasta and vegetables tossed with ricotta and topped with Parmesan-dusted bread crumbs. But because all the ingredients are spread out on a sheet pan instead of being piled into a baking dish, everything browns, which in turn means more crunch and crisp edges. First, the broccoli is roasted until it softens and browns. Then, the other ingredients are spooned on top, and everything is quickly baked, making for a speedy, vegetarian weeknight meal. It’s worth seeking out really good ricotta here. With so few ingredients, every one makes a difference.

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Ingredients

Yield:4 servings

  • 2 ½ pounds broccoli, cut into bite-size florets

  • 2 tablespoons extra-virgin olive oil, more as needed

  • 1 teaspoon cumin seeds (optional)

  • ¾ teaspoon kosher salt, more as needed

  • ½ teaspoon red pepper flakes, or to taste

  • 12 ounces chiocciole or other tube-shaped pasta

  • ⅓ cup grated Parmesan cheese

  • ⅓ cup panko bread crumbs

  • 1 tablespoon finely grated lemon zest

  • ½ teaspoon freshly ground black pepper

  • 12 ounces best quality, whole milk ricotta

  • Fresh lemon juice, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

94 grams carbs; 50 milligrams cholesterol; 671 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 21 grams fat; 11 grams fiber; 700 milligrams sodium; 31 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), ¾ teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.

  2. Step 2

    Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.

  3. Step 3

    In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.

  4. Step 4

    Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

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Ratings

4 out of 5
3,667 user ratings
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Comments

trblmkr

Almost all dried past is sold in 1 lb. packages but the Times insists on recipes that call for 12 ozs! End the oppression of 4 oz. pasta leftovers!

Rona

I'm not a ricotta connoisseur, but even in NJ, I'm disinclined to seek out a specialty cheese shop and pay the high price for artisanal ricotta. Choose a whole milk ricotta that has the following ingredients, like our Shop Rite store brand: "Milk, Vinegar, Salt." I can happily eat it right out of the container. Skip the name brands whose ingredients read like this: "Pasteurized Milk, Whey, Milkfat, Salt, Vinegar, Guar Gum, Carrageenan, Xanthan Gum."

Sara

Made as indicated, but: 1) Agree about the 12 oz. I used a 1-pound box. I'm feeding teens here. 2) If you think this is too dry? You're not using enough oil when you roast. 3) Easiest way to prep broccoli for roasting is to put it in a BIG bowl and toss. Keep that bowl. Use it to toss cooked pasta and broccoli before dumping back on the sheet pan. Mixing straight on the sheet pan is madness. 4) Garlic in the crumbs. 5) Zest your lemon before juicing, toss the zest w/the broccoli

Sheila Pulver

This is so delicious with the textures of crunchy seasoned breadcrumbs, slightly crispy pasta and broccoli, and creamy ricotta. It wasn't too dry but I was liberal with EVOO, and like some others I added minced garlic to the breadcrumbs which made it even more flavorful. I hate the broiler so just continued to roast the combined ingredients for about 10 minutes--yum.

Elsa KW

I used to love ricotta (first hubby was halves italican-sicilian, we were cannoli city!). But I've become annoyed by its "sweet" taste. I usually sub small curd (or blended to "no curd") cottage cheese.

Laura Hunter

I made it just like the recipe (minus the cumin seeds) and we really liked it. I bought a higher quality ricotta than usual that was very creamy and that made a big difference. Give it a try!

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