Name: Tomato Basil Cod Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 400 g cod fillets; 250 g pasta (penne or fusilli); 400 g canned diced tomatoes; 1 medium onion, chopped; 2 cloves garlic, minced; 200 g broccoli florets; 150 g cooked beets, diced; 1 tsp dried basil; 1 tsp dried oregano; 2 tbsp olive oil; Salt and pepper to taste; 50 g grated Parmesan cheese (optional); Fresh parsley for garnish; Red pepper flakes for added heat (optional); Lemon zest for a fresh finish (optional)

Jump to Recipe Print Recipe

Tomato Basil Cod Pasta Bake

No ratings yet

This delightful Tomato Basil Cod Pasta Bake features tender cod fillets enveloped in a rich tomato and basil sauce, paired perfectly with vibrant beets and crisp broccoli. Served over al dente pasta and topped with a sprinkle of fresh parsley, it's a quick and satisfying meal that will warm you from the inside out. Feel free to adjust the vegetables based on what's in season or your personal preferences—get creative in the kitchen!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 50

Servings: 4

Course: Winter

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g cod fillets
250 g pasta (penne or fusilli)
400 g canned diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
200 g broccoli florets
150 g cooked beets, diced
1 tsp dried basil
1 tsp dried oregano
2 tbsp olive oil
Salt and pepper to taste
50 g grated Parmesan cheese (optional)
Fresh parsley for garnish
Red pepper flakes for added heat optional
Lemon zest for a fresh finish optional

Equipment

8-inch square baking dish
Large pot for boiling pasta
Large skillet
Chef's knife
Heatproof mixing bowl

Method

Preheat your oven to 190°C (375°F).
In a pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, dried basil, and dried oregano, cooking for another minute until fragrant.
Add the canned diced tomatoes, broccoli florets, and diced beets to the skillet. Season with salt and pepper. Let simmer for about 10 minutes, stirring occasionally.
Gently fold the cod fillets into the skillet, nestling them into the sauce. Cover and cook for an additional 5-7 minutes, or until the cod is cooked through and flakes easily with a fork.
In a large mixing bowl, combine the cooked pasta with the tomato and cod mixture. Toss well to ensure the pasta is evenly coated.
Transfer the mixture to a baking dish. If using, sprinkle grated Parmesan cheese over the top.
Bake in the preheated oven for about 15 minutes or until heated through and the cheese is melted and bubbly.
Let rest for 5 minutes, then garnish with fresh parsley and serve warm.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 30gFat: 12gSodium: 340mgPotassium: 850mgFiber: 7gSugar: 5gVitamin A: 750IUVitamin C: 45mgCalcium: 150mgIron: 2.5mg

Notes

For a delightful variation, feel free to substitute the cod with another white fish like haddock or tilapia.
If you're looking to make this dish vegetarian, replace the cod with tofu and add more colorful veggies.
This pasta bake can be stored in the refrigerator for up to 3 days and reheats beautifully in the oven or microwave.
Enjoy experimenting and make this dish your own!

Tried this recipe?

Let us know how it was!

Tomato Basil Cod Pasta Bake