Sheet-Pan Spicy Roasted Broccoli Pasta

I have a few broccoli pasta recipes to share. I’m always buying the 3 pound bag of broccoli florets at Costco when I’m on a break from my CSA vegetables. 😉

This first dish is one of the Most Popular Recipes of 2017 from New York Times Cooking. I’m surprised that I didn’t see it when it was first published- especially because it’s a sheet pan dish! Although it has the ingredients typical of a pasta casserole, more of the broccoli and toppings get crispy by the increased surface area exposed to direct heat by cooking it on a sheet pan.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of broccoli and used Gigli pasta. We ate it with a huge green salad. Quick, easy, and tasty. It would be even more incredible if it was topped with fresh ricotta. Next time!

Yield: Serves 6

  • 2 ½ pounds broccoli florets, cut into bite-size pieces
  • tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon cumin seeds
  • teaspoon coarse salt, plus more as needed
  • ½ teaspoon red pepper flakes, or to taste
  • 12 ounces chiocciole, penne, or other tube-shaped pasta (I used Gigli pasta)
  • cup grated Parmesan cheese
  • cup panko bread crumbs
  • finely grated zest from 1 large lemon
  • ½ teaspoon freshly ground black pepper
  • 12 ounces best quality, whole milk ricotta
  • fresh lemon juice, for serving (optional)
  1. Heat oven to 425 degrees, preferably on convection roast.
  2. On a rimmed baking sheet, toss together broccoli, 3 T olive oil, cumin seeds, 1 teaspoon salt and the red pepper flakes.
  3. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
  4. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
  5. In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
  6. Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta.
  7. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes.
  8. Sprinkle with lemon juice to taste, and serve.

One Year Ago: Fresh Ricotta

Two Years Ago: Spaghetti Pizza

Three Years Ago: Penne with Radicchio

Four Years Ago: Pasta Alla Norma with Slow-Roasted Tomatoes

Five Years Ago: Movie Night Pizza

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Sheet Pan Meatballs with Chickpeas, Turmeric, and Lemon

This is a wonderful weeknight sheet-pan dish. It was full-flavored and relatively healthy too. I think I’m in love with crispy roasted chickpeas!

This recipe was adapted from Smitten Kitchen.com, where the dish was loosely based on a New York Times sheet-pan chicken dish that I’ve also made and posted. I increased the amount of ground turkey, and meatball seasonings, size, as well as cooking time. I also used cumin seeds instead of fennel seeds.

We ate it with warm naan, brown Basmati rice, and roasted asparagus. The lemony red onions and yogurt toppings were essential and delicious.

Yield: Serves 6

Time: about 1 hour

For the Chickpeas:

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • coarse salt and freshly ground black pepper

For the Meatballs:

  • 1 1/2 pounds ground turkey
  • 3/4 cup panko
  • 6 tablespoons plain yogurt (I used 2% Greek yogurt)
  • 3 tablespoons water
  • 1 1/2 teaspoons coarse salt
  • 2 large eggs
  • 4 garlic cloves, minced or pushed through a garlic press
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • heaping 1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
  • 4 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish

To Serve:

  • 3 tablespoons lemon juice (from about 3/4 of a lemon)
  • 7 oz (almost 1 cup) plain yogurt (I used 2% Greek yogurt)
  • toasted pita wedges or naan
  • harissa or another hot sauce, as desired
  • brown Basmati rice, for serving, if desired
  1. Heat oven to 400 degrees, preferably on convection.
  2. Combine chickpeas, cumin seed, cumin, 1 teaspoon turmeric and half the red onion slices on a rimmed baking sheet.
  3. Drizzle with olive oil, season with salt and pepper and toss to coat.
  4. Roast for 25 minutes, until beginning to firm/crisp up. (The red onions will start to get very crispy and charred.)
  5. Meanwhile, make meatball mixture. Mix all ingredients- except the ground meat- in a large bowl with a fork. Then incorporate the meat.
  6. Form into 1.75-inch (about 2 T) meatballs, about 15 large meatballs. (I used 3 small cookie scoop scoops for each meatball.)
  7. Remove sheet pan with chickpeas from the oven (leave oven on) and move the chickpeas to the sides of the pan, clearing a space in the center.
  8. Lightly coat center with a thin coat of oil, either brush or spray it on, just to be safe. Position the meatballs in the center of the pan; I made 3 rows of 5 meatballs. Place baking sheet in oven and bake 15 to 20 minutes, or until meatballs are cooked through, about 165 degrees in the center.
  9. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  10. Combine yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  11. When meatballs are cooked, scatter remaining fresh herbs over the tray.
  12. Serve with lemony onions and yogurt, toasted pita wedges, rice, and hot sauce, as desired.

Two Years Ago: Broken Pasta with Shredded Pork & Arugula

Three Years Ago: Indian Butter Chicken

Four Years Ago: Caramel Chicken

Five Years Ago: Chicken Teriyaki Plate and Spaghetti & Turkey Meatballs

Wild Rice & Mushroom Casserole

This hearty vegetarian main course casserole would be a lovely option to serve vegetarian guests during the holidays. We ate it as a cozy winter meal with roasted broccoli and green salad.

The puréed beans add creaminess to the filling. After reading comments about this recipe online, I was apprehensive to include all of the bean liquid required in the original recipe because others had complained that the final consistency was mushy. I only used half of a cup but next time I would include 1 cup or even additional liquid (noted below).

This recipe was adapted from The New York Times, contributed by Melissa Clark. I substituted celery for fennel, added a chipotle chile, used mixed baby greens, and reduced the breadcrumbs, beans, liquid, and baking time. It was the ultimate dish to utilize my brand new giant 14-inch skillet. Yay! The vegetables could be cooked in batches if using a smaller pan, of course.

Yield: 12 servings

  • 2 ¼ cups vegetable, mushroom or chicken stock
  • coarse salt
  • 1 ¼ cups wild rice, rinsed
  • 9 t0 10 tablespoons extra-virgin olive oil, more as needed
  • 24 oz sliced mushrooms, preferably a mix of different kinds (I used cremini mushrooms.)
  • 3 leeks, white and light green parts only, thinly sliced
  • 1 celery heart or 2 fennel bulbs, trimmed and chopped
  • 5 ounces mixed baby kale, chard, and spinach
  • 7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
  • ½ tablespoon tomato paste
  • teaspoon red pepper flakes
  • (14-ounce) cans white beans, strained with liquid reserved (I used cannellini beans.)
  • 1 chipotle chile in adobo sauce (about 2 tsp)
  • tablespoons freshly squeezed lemon juice
  • cup chopped fresh cilantro (or basil)
  • cup chopped fresh parsley
  • 1 1/4 cups panko or coarse bread crumbs
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon finely grated lemon zest
  • cup grated Parmesan cheese, optional
  1. Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 1 hour, or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  2. Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over medium-high heat. Add the mushrooms and cook, stirring, until brown and crispy, about 8 to 10 minutes. (If using a smaller pan, cook in batches, adding oil if necessary.)
  3. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt.
  4. In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel/celery and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes.
  5. Stir in baby greens, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  6. Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish. (I used cooking oil spray.)
  7. In a blender, purée 2 cans beans with 1/2 cup to 1 cup of the reserved liquid, chipotle, lemon juice, 1 grated garlic clove, and salt to taste. (I used a Vitamix.)
  8. Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Add additional bean liquid, if necessary, in order to achieve desired consistency. Scrape into prepared baking dish.
  9. In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  10. Sprinkle evenly on top of casserole and bake until golden, 15 to 20 minutes. Let cool slightly before serving.
Note: To make part of this recipe in advance, assemble casserole and prepare topping (separately) up to 24 hours ahead. Refrigerate, covered, in separate containers. Just before baking, spread breadcrumb topping evenly over the casserole. Cover with foil and bake for 20 minutes. Remove foil and continue baking until heated through and topping is golden, another 20 to 30 minutes.

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Sheet Pan Turkey Meatballs with Roasted Harissa Chickpeas & Tomatoes

We have such a big adjustment- to life!- at the beginning of the school year. I feel like we’re always pressed for time… especially when it comes to preparing a family dinner. I have a few weeknight meals that I’d like to share that have helped us during crunch time. 🙂

This delicious sheet pan dinner was adapted from Bon Appétit, contributed by Claire Saffitz. I used ground turkey instead of ground chicken and halved the harissa to decrease the level of spiciness. We ate it with crusty bread. Spicy and Great!!

Yield: 4 Servings
  • 3 to 6 tablespoons jarred harissa paste, divided ( I used Trader Joe’s Harissa)
  • 1 large egg
  • ½ cup panko
  • 6 ounces feta in brine plus ¼ cup brine, cheese crumbled, divided (I used sheep’s milk feta)
  • ⅔ cup chopped parsley, divided
  • 6 tablespoons olive oil, divided
  • 3 garlic cloves, divided
  • 1 teaspoon coarse salt, plus more
  • freshly ground black pepper
  • 1 pound ground chicken or turkey
  • 1 pint mixed cherry or grape tomatoes, halved if large
  • 1 15-ounce can chickpeas, rinsed, drained
  • crusty bread, for serving, optional
  1. Place a rack in top of oven; preheat to 400°, preferably on convection roast.
  2. Taste your harissa. If it’s extremely spicy, cut quantities used in recipe in half (…which I did!).
  3. Using a fork, stir 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 2 T (or 4 T if not halved) harissa, and 2 T oil in a large bowl until egg is blended and mixture looks homogenous.
  4. Finely grate or push 2 garlic cloves through a garlic press into bowl, then add 1 teaspoon salt and several cranks of black pepper. Be pretty generous here; 10 cranks wouldn’t be too much! Stir again with a fork.
  5. Add ground meat to garlic and work with clean hands until the meat is totally intermingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
  6. Pour tomatoes and chickpeas into the center of a large rimmed baking sheet. Add 2 T oil and remaining 1 T (or 2 T if not halved) harissa. Season with a good pinch of salt and pepper. Using clean hands or a small spatula, toss everything together right on sheet until chickpeas and tomatoes are evenly coated.
  7. Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms. Roll ground meat mixture gently and loosely between your palms into about 14 to 16 golf ball-sized balls (it’s okay if the balls aren’t perfectly round; just try to make them about the same size). (I used a large cookie scoop and kept my hands clean.) Place on baking sheet, tucking them in and around chickpeas and tomatoes and spacing evenly apart.
  8. Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
  9. Meanwhile, combine remaining 3 oz. feta, ⅓ cup parsley, and 2 T oil in a small bowl, then grate or use a garlic press to add in the remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
  10. Place baking sheet back on top rack if your broiler is on the top of your oven. Broil meatballs, rotating tray once or twice if they’re browning unevenly, until browned and fully cooked through, some tomatoes are lightly charred, and some chickpeas are crisp, 8–10 minutes.
  11. Let sit a few minutes, then sprinkle feta mixture over meatballs.

Note: Meatballs can be formed on baking sheet 1 day ahead. Cover with plastic wrap and chill.

I’m bringing my dish to share at Angie’s Fiesta Friday #190, co-hosted by Shinta @Carmel Tinted Life and Diann @Of Goats and Greens. Enjoy!

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Happy Mother’s Day & Cooking for a Junior Girl Scout Cook Badge

Happy Mother’s Day! I wish all of the mom’s out there a beautiful and relaxing day. ❤ While Mr. BrookCook and my kids take care of me and the cooking today, I have time to share a special mother-daughter cooking project.

In order to earn a Junior Girl Scout Cook Badge, my daughter (with my help) had to cook a complete breakfast, a healthy dinner, and a delicious dessert. Understandably, she wanted to make meals that she wanted to eat! This was actually a great opportunity for her as she is harder to please when menu planning. It was a lesson in itself to see how much time and work is required to put together an entire meal. 🙂

We made Blueberry Cornmeal Muffins for breakfast with fruit salad on the side. She loved cutting all of the fruit herself. For the “healthy” dinner, she prepared a No-Boil Macaroni and Cheese (recipe below) with Simple Caesar Salad. Healthy enough, right? She loved it so much we have already made it again.

We made a Lemon Meringue Pie, using a store-bought pie crust, for dessert. Not only did she make the pie, she typed out the recipe to share with her Girl Scout Troop. A big project! She did a great job and I was very proud of her. I hope that she continues to enjoy cooking more and more in the future. ❤

No-Boil Macaroni & Cheese (adapted from Bon Appetit)

Yield: 8 Servings

For the Pasta:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 T coarse salt
  • 1/2 teaspoon freshly ground black pepper or more, to taste
  • 1 pound elbow macaroni
  • 2 cups shredded extra-sharp white cheddar, divided

For the Topping:

  • 1/4 cup (1/2 stick) unsalted butter
  • 2 garlic cloves, chopped
  • 1 cup panko (Japanese breadcrumbs)
  • 2 T chopped flat-leaf parsley
  1. Preheat oven to 400°, preferably on convection.
  2. Melt 1/4 cup butter in a large saucepan over medium-high heat.
  3. Add flour; cook, whisking constantly, for 1 minute.
  4. Whisk in milk and 3 cups water.
  5. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes.
  6. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
  7. Toss pasta and 1 1/2 cups cheese in a 13x9x2-inch or other shallow 3-quart baking dish. Place on a rimmed baking sheet.
  8. Pour sauce over (pasta should be submerged; do not stir) and cover with foil.
  9. Bake until pasta is almost tender, about 20 minutes.

For the Topping:

  1. Melt remaining 1/4 cup butter in a large skillet over medium heat.
  2. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper. Set aside.

To Finish the Dish:

  1. Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture.
  2. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer.
  3. Let sit 10 minutes before serving.

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Garlicky Spaghetti with Mixed Greens


Almost as a “rule,” I increase the amount of garlic in every dish. Not this one! It incorporated two huge heads of garlic. Just my style. Mmmmm. 🙂

This recipe was adapted from Food and Wine, contributed by Kay Chun. I also loved that there were so many greens- two pounds!  I used a combination of kale and mixed baby greens. I also used whole wheat spaghetti. Quick, easy, healthy, and great!

I’m bringing this dish to share at my favorite blog party, Angie’s Fiesta Friday #161, co-hosted by Laura @Feast Wisely this week. Enjoy!

Yield: 6 servings

  • 3/4 cup extra-virgin olive oil
  • 1 cup panko
  • 2 tablespoons finely chopped parsley
  • coarse salt
  • freshly ground black pepper
  • 1 pound whole wheat spaghetti
  • 2/3 cup thinly sliced garlic (about 18 cloves or 2 large heads)
  • 2 pounds kale, mustard greens, or other mixed greens stemmed and leaves coarsely torn (24 cups)
 (I used 1 1/2 pounds kale & 1/2 pound mixed baby chard, kale, & spinach)
  • 2 tablespoons fresh lemon juice
  1. In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 
5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
  2. Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
  3. In a large pot, combine 
the remaining 1/2 cup of oil with 
the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and 
light golden, 7 to 8 minutes.
  4. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper.
  5. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes.
  6. Divide the pasta among bowls and top with the panko.

Note: The toasted panko (without the parsley) can be stored in an airtight container at room temperature overnight. Stir in the parsley before serving.

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Cauliflower Gratin

My husband refused to let me simply roast the special heads of cauliflower we received in our CSA share. When he agreed to eat this indulgent cheesy cauliflower celebration as a main dish, we struck a deal. I added a little bit of pasta to make it more substantial.

We enjoyed this dish with roasted potatoes, roasted carrots, as well as Toscano kale and watermelon radish greens sautéed with garlic, onions and leeks on the side. It truly was a CSA box feast. 🙂

This recipe was adapted from Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten. I used one and a half heads of my small CSA cauliflower, about two pounds total. The original recipe called for three pounds, so I added pasta to the gratin. I also drizzled olive oil over the top of the dish instead of butter.

Cheesy deliciousness. 🙂

  • 1 (3-pound) head cauliflower, cut into large florets (I used 2 pounds of cauliflower supplemented with 1 cup orecchiette pasta)
  • coarse salt
  • 2 T unsalted butter
  • 3 T all-purpose flour
  • 2 cups hot milk (I used whole milk)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyère, divided
  • 1/2 cup freshly grated Parmesan (I used Parmigiano Reggiano)
  • 1/4 cup panko or fresh bread crumbs
  • 1 to 2 T extra-virgin olive oil, for drizzling
  1. Preheat the oven to 375 degrees F, preferably on convection.
  2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  3. Cook the pasta, if using, about 2 minutes less than the package directions for al dente.
  4. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
  5. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
  6. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyère, and the Parmesan.
  7. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish or another equivalently sized baking dish.
  8. Place the drained cauliflower on top (and the pasta, if using) and then spread the rest of the sauce evenly on top.
  9. Combine the bread crumbs with the remaining 1/4 cup of Gruyère and sprinkle on top.
  10. Drizzle 1-2 tablespoons of olive oil over the gratin.
  11. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

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