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roasted brussel sprout & caramelized onion whole wheat pasta bake

19 · Jan 11, 2019 · Leave a Comment

Jump to Recipe·Print Recipe

roasted brussel sprouts and caramelized onions combine with four different  kinds of cheese to bring a burst of flavor to this easy, wholesome pasta bake!

I was at Trader Joe’s a couple weeks ago and browsing through their ravioli section (one of my favorites!) when I spotted a new one I hadn’t seen before: brussel sprout & caramelized onion!

I (of course) immediately bought it, went home and made it and fell head over heels in love at the first bite! It was creamy, cheesy and had a true brussel sprout & caramelized onion flavor. It was everything you would want in a ravioli and more.

The other day I was seriously craving some but didn’t have time to run out to Trader Joe’s to get it. As luck would have it, I happened to have a similar bunch of ingredients on hand, so I decided to re-create the dish on my own at home!

Rather than taking on the task of making my own homemade ravioli, I decided I would bring the flavors to a cheesy pasta bake – the next best thing!

I immediately starting pulling out what I had – brussel sprouts, onions, garlic, FOUR different kinds of cheese, olive oil & whole wheat pasta. With everything out in front of me, I was feeling pretty good about how the dish would come together.

I roasted the brussel sprouts, caramelized the onions, cooked the pasta, then tossed it all together with the cheeses before dumping it all into a casserole dish, topping with a little more cheese and popping it in the oven.

All together it took maybe 30 minutes to make and it had every bit of flavor that the ravioli did (maybe even, dare I say it, a little more!)

Packed with whole grains, veggies and protein from dairy, there’s not much this dish is missing! If you have serious meat eaters in the family, throw a little shredded chicken in or on the side!

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roasted brussel sprout & caramelized onion whole wheat pasta bake // cait's plate

roasted brussel sprout & caramelized onion whole wheat pasta bake

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Main Course
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Description

roasted brussel sprouts and caramelized onions combine with four different kinds of cheese to bring a burst of flavor to this easy, wholesome pasta bake!


Ingredients

Scale
  • 1 lb whole wheat pasta (such as penne)
  • 16 oz whole fresh brussel sprouts (about 1.5 cups)
  • 1 medium onion (or 2 small), diced
  • 2 cloves garlic, peeled & minced
  • 2/3 cup whole milk ricotta cheese
  • 2/3 cup finely shredded mozzarella cheese
  • 2/3 cup finely shredded fontina cheese
  • 1/3 cup finely shredded parmesan cheese
  • Olive oil
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 425 degrees F and grease a large casserole dish.
  2. Halve brussel sprouts then toss with minced garlic, salt, pepper and a hefty drizzle of olive oil then place on a baking sheet and put in the oven for 20-25 minutes or until lightly browned and tender.  Keep oven on once removing brussel sprouts as you’ll use it in the last step.
  3. While brussel sprouts roast, cook pasta according to package instructions.
  4. Once pasta is cooking, place a non-stick sauté pan over medium heat and add another hefty drizzle of olive oil.  Add onions and sauté until they are a nice golden brown color (about 10 minutes).  Once cooked to golden brown, remove from heat & set aside.
  5. Mix together shredded mozzarella, fontina & parmesan cheeses and set aside.
  6. Drain pasta, place back into the pot and drizzle with olive oil.  Add in roasted brussel sprouts and caramelized onions.  Fold in ricotta with a rubber spatula making sure everything is coated with the ricotta.  Add most of the cheese mixture (reserving a handful or two for the topping) and toss to combine.
  7. Pour entire mixture into the prepared casserole dish, top with remaining cheese and pop back into the oven until cheese melts (about 5-10 minutes depending on your oven). 

Notes

Note: If saving some for leftovers, drizzle with olive oil after reheating as pasta can dry out a bit.

Keywords: brussel sprouts, onions, pasta, cheese, olive oil

Did you make this recipe?

Tag @caitsplate on Instagram and hashtag it #caitsplate

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i’m cait, a registered dietitian and mom. i believe in a realistic approach to wellness. on this site you'll find easy recipes, nutrition content, motherhood tips and more! read more →

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bodies change.  weight fluctuates. skin sags and wrinkles.  hair grays.  these are all part of the natural process (& privilege) of aging.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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we live in a society that promotes this backward idea that our appearance should remain stable despite years passing.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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rather than internalizing the false idea that we need always be reaching backward and working to re-obtain what once was, allow your body to showcase the beautiful signs that you were given yet another day to walk this earth.  another chance to pursue your passion and purpose...both of which are so much more important than how you look.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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to anyone that needs this reminder today: you are not your body.  your worth and well-being is not dependent on your appearance.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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tweaked my slow cooker turkey, bean & veggie chili tweaked my slow cooker turkey, bean & veggie chili this past week to make it meatless and it was 🙌🏼⠀⠀⠀⠀⠀⠀⠀⠀⠀
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here’s how I did it:⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 red onion, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 cup diced bell peppers (I used a mixture)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 3 cloves garlic, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tablespoons tomato paste⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 (28-oz.) can diced tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 15-oz. can black beans, rinsed and drained⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1  15-oz. can kidney beans, rinsed and drained⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 1/2 cups veggie broth⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 3 teaspoons chili powder (+/- as desired)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 teaspoon ground cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 teaspoon dried oregano⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1-2 sweet potatoes, peeled & cut into 2 inch cubes⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Salt & pepper, to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2-4 tbsp. olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 cups cooked quinoa⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
place everything but the quinoa into a slow cooker & place on HIGH for 4 hours.  Stir in cooked quinoa & add additional salt / pepper / spices to taste.  top with your favorite toppings (I love cheese, avocado, yogurt & hot sauce).⠀⠀⠀⠀⠀⠀⠀⠀⠀
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this chili is great right away (even better after a day to marinate in the fridge) and is an easy make-ahead meal you can enjoy all week!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#caitsplatefood #caitsplate #chilirecipe #vegetarianrecipe #vegetrianmeal #vegetarianmealprep #slowcooker #slowercookermeals #crockpotrecipes
what's a diet culture rule you've never quite unde what's a diet culture rule you've never quite understood?
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for me it was definitely the "don't eat after 6pm" rule 🤔
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hunger and digestion are not run by the clock.  there are so many factors that can go into why we feel hungry from one moment to the next, and that feeling of hunger is always valid and should be honored, regardless of the time of day.
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similarly, there are no 'right' or 'wrong' times to eat a meal.  breakfast, lunch and dinner are not bound to specific windows of time.  each can be eaten whenever you & your body deem it appropriate.
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hope this reaches anyone who might need these reminders today ❤️
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these greek spinach & feta turkey meatballs make f these greek spinach & feta turkey meatballs make for a super simple weeknight meal.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I'm partial to serving them over some couscous or quinoa, slathering them in tzatziki sauce then adding some fresh cucumbers, red onions, tomatoes & pita bread.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
but you can really serve them up in whatever way you like best!  done in 35 minutes and makes enough to eat for several meals 🙌🏼⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
grab the recipe on @caitsplate (link in bio): https://caitsplate.com/greek-spinach-feta-turkey-meatballs/⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#caitsplatefood #caitsplate #dinnerrecipes #dinnerathome #easydinner #easymeals #thefeedfeed #f52community #huffposttaste #recipeideas
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let's reframe the fear mongering language around weight gain during this pandemic as a sign of privilege.  having enough, at a time where so many have lost so much, should be looked at as nothing but a positive.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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our bodies are meant to shift and change with different seasons of life.  using food as one way to cope with hard emotions is completely common and part of a peaceful relationship with food.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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we are in unprecedented times.  seeking self-comfort and care in whatever way works for you is OKAY.  having gained weight during this pandemic is OKAY and not something you need to be jumping to 'fix' or 'correct.' and most importantly, it's okay to reframe comfort eating to something you can be grateful for, a coping skill you have the privilege and opportunity to enjoy, rather than berating yourself for it.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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sending everyone a great big virtual hug today 🤍⠀⠀⠀⠀⠀⠀⠀⠀⠀
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another favorite from the archives!⠀⠀⠀⠀⠀ another favorite from the archives!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this veggie sushi grain bowl takes all your favorite flavors from a veggie sushi roll and deconstructs it into an easy lunch.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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finished off with an Asian ginger vinaigrette, it will definitely be a meal you make time and time again.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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here’s what you need: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the grain bowl:⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 cups cooked rice⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 cup steamed shelled edamame⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 cups carrots, peeled & cut into ribbons (you can also shredded or thinly slice them)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup cucumbers, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 avocado, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Optional: black sesame seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
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for the dressing (recipe from all recipes):⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 3 cloves garlic, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tablespoons fresh ginger root, peeled & minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 3/4 cup olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/3 cup soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 3 tablespoons honey⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/3 cup rice vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/4 cup water⠀⠀⠀⠀⠀⠀⠀⠀⠀
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full recipe details on @caitsplate (link in profile): https://caitsplate.com/veggie-sushi-grain-bowl/⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#caitsplatefood #caitsplate #vegetarianrecipe #vegetarianeats #vegetarianlunch #huffposttaste #thefeedfeed #f52community #lunchtoday

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