Veggie-Packed Sheet Pan Pasta Sauce

By WISe Wellness Guild

Interested in packing more veggies into your nightly dinner? Have picky kids who are shy to try new foods? Look no further—this one’s for you. I’ve got a simple, easy recipe that’s quick to make, kid-friendly, and pairs beautifully with any kind of pasta you’ve got on hand. The best part? It’s all made on a sheet pan and finished off in a blender. Minimal cleanup, maximum flavor. Think of it as a little parenting win that also tastes amazing.

To get started, grab one medium onion, two cloves of garlic, two bell peppers (I recommend red so your sauce doesn’t turn brown), and one zucchini. Roughly chop everything, toss it all with olive oil, salt, and pepper, and spread it out on a parchment-lined sheet pan (saves your pan and makes cleanup a breeze). Roast at 400°F for 40 minutes, giving it a peek around the 30-minute mark to make sure nothing’s burning. When those veggies are roasted and golden, toss them into your blender with one jar of your favorite tomato sauce—something like Bertolli Tomato and Basil works great . Want to keep it even simpler? Use a can of Pastene Tomato Puree instead.

Blend it all until smooth (or leave it a little chunky if that’s your vibe), then pour it over your favorite cooked pasta. That’s it! Dinner is done, and your next bite is secretly loaded with roasted veggies, bold flavor, and extra nutrition. Whether you’re feeding toddlers, teens, or just trying to sneak a few more veggies into your own meals, this one’s a keeper. Pro tip: double the batch and freeze half—you’ll thank yourself next week.

Sheet Pan Veggie Pasta Sauce – Recipe

Ingredients:

• 1 medium onion, roughly chopped

• 2 cloves garlic, peeled

• 2 bell peppers (any color), roughly chopped

• 1 zucchini, roughly chopped

• 2–3 tablespoons olive oil

• Salt & pepper to taste

• 1 jar tomato sauce (such as Bertolli Tomato & Basil)
  – OR –

• 1 can tomato puree (like Pastene Tomato Puree)

Instructions:

1. Preheat oven to 400°F.

2. Line a sheet pan with parchment paper for easy cleanup.

3. Add chopped onion, garlic, bell peppers, and zucchini to the pan.

4. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

5. Roast in the oven for 40 minutes, checking at 30 minutes to prevent over-browning.

6. Once roasted, allow veggies to cool slightly.

7. Transfer roasted veggies to a blender.

8. Add your tomato sauce or puree.

9. Blend until smooth (or leave a little texture if preferred).

10. Pour over your favorite cooked pasta and serve warm!