Sheet Pan Fennel and Tomato Pasta
Tender pasta baked with caramelized fennel and cherry tomatoes, finished with fresh basil and Parmesan for a vibrant, one-pan meal. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs ounces spaghetti, tablespoons olive oil, large fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 large fennel bulb
- 2 cups cherry tomatoes
- 3 cloves garlic
- 1/4 teaspoon red pepper flakes
- 1/2 cup vegetable broth
- 1/4 cup Parmesan cheese
- 2 tablespoons fresh basil
Instructions
- Step 1: Preheat oven to 425°F. Thinly slice 1 large fennel bulb and halve 2 cups cherry tomatoes. In a bowl, combine 2 tablespoons olive oil, 3 minced garlic cloves, and 1/4 teaspoon red pepper flakes. Add fennel and tomatoes, tossing to coat evenly. Spread in a single layer on a large sheet pan and roast for 20 minutes, stirring once halfway, until fennel is tender and tomatoes are blistered.
- Step 2: While vegetables roast, bring a large pot of salted water to a boil. Add 12 ounces spaghetti and cook for 8 minutes until al dente. Drain, rinse under cold water, and set aside.
- Step 3: Transfer roasted vegetables and any pan juices to a bowl. Add drained spaghetti, 1/2 cup vegetable broth, 1/4 cup grated Parmesan cheese, and 2 tablespoons chopped fresh basil. Toss until cheese melts and sauce coats pasta evenly, adding 2 tablespoons reserved pasta water if needed for creaminess.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Fennel and Tomato Pasta take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Fennel and Tomato Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces spaghetti from drying out.
Can I substitute ingredients in Sheet Pan Fennel and Tomato Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Fennel and Tomato Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Fennel and Tomato Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
