New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe

Sheet pan minestrone

This sheet pan dish is inspired by minestrone, brimming with familiar flavors, but presented in a slightly different form. This is more stew than soup, designed to harness the vegetable abundance of classically Italian soup, but with more of the heft that roasted veggies present.

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A baking dish filled with roasted ravioli, chickpeas, carrots, potatoes, green beans, tomatoes, and red onions on a marble surface.

This sheet pan dish requires a bit of time in the oven to cook the vegetables tenderly and to render the sauce jammy, but the time is mostly hands-off. In the end, you will be rewarded with a mélange of hearty vegetables, enveloped in a tangy tomato sauce, dotted with crispy edge stuffed pasta.

I’ve used a stuffed pasta here, as they require less cooking time and don’t need the addition of extra water to cook; they also get crispy around the edges which adds lovely texture to the dish. You could use any type of stuffed pasta or even gnocchi. The final sprinkle of red wine vinegar adds a fresh liveliness to the dish. If you’d like even more sprightly, feel free to add more.

Sheet pan minestrone

Serves

Ingredients

700 g potatoes such as russet, gold, sebago, peeled and cut into 1-inch chunks
2 carrots (about 150 to 200g total), peeled and cut into 1-inch chunks
1 red onion, halved and peeled and cut into 1-inch chunks
2 celery sticks, trimmed and sliced
2 garlic cloves, finely chopped
extra virgin olive oil
sea salt and black pepper
1 (28 ounce / 800g) can diced tomatoes
150 g green beans, trimmed and cut into 1-inch pieces
2 (15 ounce / 425g) cans of beans such as chickpeas or cannellini beans, drained (or 1 of each)
250 g stuffed pasta such as tortellini or ravioli
1 teaspoon dried oregano or basil
½ teaspoon crushed red chili/pepper flakes
1 tablespoon red wine vinegar
parmesan cheese or nutritional yeast to serve, optional

Instructions

Preheat oven to 425˚F/220˚C.
Place the potatoes, carrots, red onion, celery and garlic onto a sheet pan or into a large baking dish. Drizzle generously with olive oil and season well with salt and pepper. Place into the oven and bake for 20 minutes.
Carefully remove the sheet pan or dish from the oven and add the tomatoes, green beans, beans, stuffed pasta, dried oregano or basil, and red chili/pepper flakes. Drizzle with more olive oil and season again with more salt and pepper. Toss gently to combine.
Reduce the oven to 400˚F / 200˚C. Return to the oven and bake for another 20 to 30 minutes, until the vegetables are tender and the sauce is jammy.
Remove from the oven, give it a final season of salt and pepper and drizzle the vinegar over the top and give it a quick toss. Scatter over the parmesan or nutritional yeast, if using, and then drizzle with a bit more olive oil.