Sheet Pan Cod Pasta: Easy Weeknight Dinner in 30 Minutes

Sheet pan cod pasta is a simple, flavorful dish that brings together flaky cod, perfectly cooked pasta, and vibrant vegetables all on one pan. This recipe is inspired by my Nonna’s ability to effortlessly create delicious meals from simple ingredients. It’s the perfect weeknight meal solution, minimizing cleanup without sacrificing taste. Using just one pan brings out the best flavors by keeping everything fresh. Sheet pan cod pasta is a fast and flavorful favorite!

I remember watching my grandmother throw everything onto a sheet pan and transform it into something incredible. This dish is my ode to her, a celebration of simple, honest cooking. Ready to experience the magic of the sheet pan? Let’s get started!

Why You Will Love This sheet pan cod pasta Recipe

This sheet pan cod pasta recipe is a game changer for weeknight dinners. It’s the kind of recipe that makes you feel like you’ve treated yourself to something special, even though it took minimal effort. The cod becomes beautifully flaky, the pasta perfectly al dente, and the vegetables are tender and slightly caramelized.

One of my favorite things about this recipe is how customizable it is. You can easily swap out vegetables based on what you have on hand or what’s in season. Plus, the cleanup is a breeze! Just one pan to wash – that’s a win in my book! I promise, this dish will become a family favorite in no time.

Follow us on Pinterest for more easy and delicious recipes like this! And if you’re looking for other easy sheet pan dinners, be sure to check out our Sheet Pan Cod Pasta recipe, or even our Sheet Pan Cod Soup recipe for a comforting and flavorful bowl.

Ingredients Needed for This sheet pan cod pasta Recipe

• 1 pound cod fillets, skin off
• 1 pound pasta (penne, rotini, or your favorite shape)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 lemon, juiced
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• 1 teaspoon red pepper flakes (optional, for heat)

How to Make This sheet pan cod pasta Recipe

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large bowl, combine the sliced bell peppers, red onion, minced garlic, olive oil, lemon juice, salt, pepper, and red pepper flakes (if using). Toss well to coat the vegetables evenly.
3. 3. Add the uncooked pasta to the bowl with the vegetables and toss to combine. Spread the mixture evenly across a large sheet pan.
4. 4. Place the cod fillets on top of the pasta and vegetable mixture. Season the cod with salt and pepper. Don’t overcrowd the pan, use two sheet pans if necessary for even cooking.
5. 5. Cover the sheet pan tightly with aluminum foil and bake for 20 minutes.
6. 6. Remove the foil and continue baking for another 10 to 15 minutes, or until the pasta is cooked through and the cod is flaky. The internal temperature of the cod should reach 145°F (63°C).
7. 7. Remove the sheet pan from the oven and sprinkle with fresh parsley and Parmesan cheese (if using).
8. 8. Serve immediately and enjoy your flavorful sheet pan cod pasta! If the pasta is ever sticking add a little olive oil or water to loosen.

How to Serve This sheet pan cod pasta Recipe

This sheet pan cod pasta is a complete meal on its own. However, if you’re looking to add a little something extra, consider serving it with a side of crusty bread for soaking up all those delicious juices. A simple green salad also makes a refreshing complement to the dish.

For toppings, a squeeze of fresh lemon juice or a sprinkle of red pepper flakes can add a nice zing. I sometimes like to serve with a dollop of ricotta cheese or a drizzle of pesto for added richness. You can also serve with our Sheet Pan Cod Soup 2 for an appetizer or main course.

How to Store This sheet pan cod pasta Recipe

Leftover sheet pan cod pasta can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, simply microwave until heated through or warm it up in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out.

Freezing this dish is not recommended, as the pasta can become mushy upon thawing.

Tips to Make This sheet pan cod pasta Recipe

• For best results, use fresh cod fillets. Frozen cod can be used but make sure to thaw it completely and pat it dry before cooking.
• Don’t overcook the pasta. It should be al dente when you remove it from the oven.
• Feel free to add other vegetables, such as zucchini, cherry tomatoes, or asparagus.
• If you don’t have fresh parsley, dried parsley can be used. Use half the amount, as dried herbs are more potent.
• If you want to add a creamy element, stir in a dollop of mascarpone cheese or sour cream before serving.
• Cut vegetables in equal sizes to achieve even cooking.

Helpful Notes for This sheet pan cod pasta Recipe

The type of pasta you use will affect the cooking time. I prefer using penne or rotini pasta, as they hold their shape well during baking. You can also use other shapes like farfalle or fusilli.

The olive oil I use is extra virgin olive oil. If you use another type of oil, it may affect the texture and flavor.

If you don’t have fresh lemon juice, bottled juice will work too. It will still taste just as delicious!

Variation of This sheet pan cod pasta Recipe

For a Mediterranean twist, add Kalamata olives, feta cheese, and sun dried tomatoes to the vegetable mixture.

If you’re looking for a spicier version, add a pinch of cayenne pepper or more red pepper flakes. You can also top with a drizzle of chili oil before serving.

For a creamier sauce, stir in a splash of heavy cream or half and half during the last few minutes of cooking to create a richer dish.

Conclusion

Creating this sheet pan cod pasta reminds me of the simple joys of cooking at home. It’s a dish that’s both satisfying and easy to make, perfect for busy weeknights or relaxed weekend dinners. I hope you enjoy this recipe as much as my family and I do. Give this sheet pan cod pasta recipe a try. It’s a perfect way to feed the pickiest eaters.

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