What temperature should I bake sheet pan cod pasta?

Bake your sheet pan cod pasta at 400°F (200°C) for approximately 20-25 minutes, or until the cod is cooked through and the pasta is tender. Make sure to check the internal temperature of the cod to ensure it reaches 145°F (63°C).

Can I use frozen cod for sheet pan cod pasta?

Yes, you can use frozen cod, but it's best to thaw it completely before baking. Pat the cod dry with paper towels to remove excess moisture for better browning and flavor.

What kind of pasta is best for sheet pan cod pasta?

Short pasta shapes like penne, rotini, or farfalle work best for sheet pan cod pasta because they cook evenly alongside the other ingredients. Avoid long pasta that might get tangled or overcooked.

How do I prevent the pasta from sticking to the sheet pan?

To prevent sticking, toss the pasta and vegetables with olive oil before spreading them on the sheet pan. You can also line the sheet pan with parchment paper for easier cleanup.

7 Best Sheet Pan Cod Pasta Recipes: Easy & Delicious Secrets

Description

This sheet pan cod pasta recipe is an easy one pan meal that is perfect for busy weeknights. Cod, pasta, and vegetables roast together in a flavorful tomato sauce for a healthy and delicious dinner.

Ingredients

Scale

1 pound cod fillets, skinless, cut into 2 inch pieces
1 pound pasta (penne, rotini, or farfalle work well)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, thinly sliced
2 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh parsley
Juice of 1 lemon
Salt and pepper to taste
For the Sauce:
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 tablespoon tomato paste

Instructions

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine the sliced bell peppers, red onion, and minced garlic. Drizzle with olive oil, season with salt, pepper, and red pepper flakes (if using). Toss to coat evenly.
Spread the vegetables in a single layer on the prepared sheet pan.
Sprinkle the uncooked pasta evenly over the vegetables.
In a separate bowl, whisk together the diced tomatoes, chicken broth, tomato paste, and Parmesan cheese. Pour this mixture over the pasta and vegetables.
Nestle the cod pieces amongst the pasta and vegetables, ensuring they are slightly submerged in the sauce.
Cover the entire sheet pan tightly with aluminum foil. Bake for 25 minutes.
Remove the foil and bake for an additional 10 15 minutes, or until the pasta is cooked through and the cod is flaky. The cod should reach an internal temperature of 145°F (63°C).
Remove the sheet pan from the oven and sprinkle with fresh parsley and lemon juice. Toss everything together gently to combine.
Let stand for a few minutes before serving to allow the sauce to thicken slightly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Calories: 380
Sugar: 8g
Sodium: 450mg
Fat: 12g
Saturated Fat: 3g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 60mg

Keywords: sheet pan, cod, pasta, easy, weeknight dinner