Baked Chiocciole With Brussels Sprouts, Apples And Blue Cheese
This flavorful dish combines whole wheat chiocciole pasta with tender Brussels sprouts, sweet Fuji apples, and rich Gorgonzola cheese, baked to perfection in the oven. Topped with toasted pecans and a splash of lemon juice for a delightful finishing touch, this pasta bake is a comforting and satisfying meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 1 tablespoon olive oil
- Salt
- 2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole)
- 1 pound Brussels sprouts, roughly chopped
- 1/3 cup Gorgonzola cheese, plus more for sprinkling on top
- 2 medium organic Fuji apples, roughly chopped
- Black pepper
- 1/3 cup toasted pecans
- 1/2 to 1 small lemon, squeezed over the cooked pasta
Instructions
- Heat the oven to 400 degrees Fahrenheit. Grease a 9×9-inch baking pan. Bring a large pot of salted water to a boil. Add the pasta and cook it halfway through (start checking after 3 minutes; it should still be quite firm inside). Add the Brussels sprouts to the pot and cook, until the pasta and vegetables are just barely tender, another 3 minutes. Drain, reserving some of the cooking water, and return the pasta and Brussels sprouts to the pot.
- Stir in the gorgonzola cheese, apples, olive oil, and a splash of the cooking water. Sprinkle with salt and pepper, toss, and taste and adjust the seasoning. Pour the pasta mixture into the prepared pan. Sprinkle with a little bit more Gorgonzola cheese.
- Bake, checking once or twice and adding a bit more of the cooking water if the pasta looks too dry, until the mixture is bubbling, 15 to 20 minutes (mine took 20). Sprinkle lemon juice over the dish and garnish it with chopped, toasted pecans.
Cook Time
15M
Prep Time
PT15M
Yield
4
Nutrition
- Calories: 314 calories
- Sugar Content: 14.8 g
- Sodium Content: 159.3 mg
- Fat Content: 15.2 g
- Saturated Fat Content: 3.4 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 39.9 g
- Fiber Content: 8.9 g
- Protein Content: 9.9 g
- Cholesterol Content: 8.4 mg
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