Ingredients
Equipment
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
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!
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!