Adapted from Hetty Lui McKinnon and “To Vegetables, With Love.” This sheet pan minestrone is wonderful. I’ve become a fan of refrigerated filled pasta. My husband loves it and will gladly consume vegetables when there’s filled pasta on the same plate. Plus we got lots of tomatoes this week and you’ll want to use them in this dish. ~Conne
Ingredients:
1 1/2 pounds potatoes, peeled and cut into 1-inch chunks 2 carrots, 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 3 cups diced fresh tomatoes 2 (15 ounce) cans of beans such as chickpeas or cannellini beans, drained (or 1 of each) 1/2 pound stuffed pasta such as tortellini or ravioli 1 teaspoon dried oregano or basil 1/2 teaspoon crushed red chili/pepper flakes 1 tablespoon red wine vinegar parmesan cheese or nutritional yeast (to serve, optional)
Preparation:
Heat oven to 425 degrees.
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˚ degrees. Return sheet pan 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.