roasted brussel sprout & caramelized onion whole wheat pasta bake
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!
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Main Course
Author: Cait
Ingredients
1lbwhole wheat pasta (such as penne)
16 ozwhole fresh brussel sprouts (about 1.5 cups)
1mediumonion (or 2 small), diced
2clovesgarlic, peeled & minced
2/3cupwhole milk ricotta cheese
2/3cupfinely shredded mozzarella cheese
2/3cupfinely shredded fontina cheese
1/3cupfinely shredded parmesan cheese
Olive oil
Salt & pepper to taste
Instructions
Preheat oven to 425 degrees F and grease a large casserole dish.
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.
While brussel sprouts roast, cook pasta according to package instructions.
Mix together shredded mozzarella, fontina & parmesan cheeses and set aside.
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.
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.