Wednesday, January 4, 2012

Baked Rigatoni with Brussels Sprouts, Apples, and Gorgonzola

The very first post of 2012 should be sort of healthy, shouldn't it? Consider this a gateway dish to ease into the healthy January phase. It is a dish of baked pasta and there is Gorgonzola cheese in it, but there are also nutritious, little Brussels sprouts and chunks of apples. Unlike most baked pastas, there's no thick, rich bechamel sauce coating every bite. Instead, the pasta and Brussels sprouts are tossed with crumbled blue cheese, or whatever easy-melting cheese you prefer, and some of the water in which the pasta was boiled. It's lighter than you might expect. The dish came from the Mark Bittman blog, but I couldn't help making a couple of changes. The original was made with figs, but there's a note that pears, apples, and cranberries would all do the job of adding a little sweetness. I had some apples in the refrigerator waiting to be used, so they were my choice. I also opted to saute the Brussels sprouts rather than boil them as suggested because I can't resist browned edges on Brussels sprouts. Clearly, this can be customized in countless ways, but with the basic pieces in place, you'll get a quick dish that delivers a great range of flavors.

Since everything cooks quickly before being mixed and placed in a baking dish, you should chop everything you need before starting. While the rigatoni cooked for a few minutes, and it shouldn't be cooked until done but only half-way, I sauteed Brussels sprouts that had been trimmed and halved. I also added some minced shallots to the saute pan. When the Brussels sprouts were nicely browned, I added two small, chopped apples. Most importantly, don't forget to save some of the pasta boiling water before draining the rigatoni. Then, toss the half-cooked rigatoni with the Brussels sprouts and apples and stir in the Gorgonzola crumbles. Add a few tablespoons of the pasta water and stir to combine. The pasta mixture should then be placed in an oiled baking dish and popped into a 400 degree F oven for 20 minutes. If it appears the pasta is becoming too dry in the oven, add a little more pasta water after 10 minutes of baking. When you remove the dish from the oven, top the pasta with chopped, toasted almonds.

Edges of the rigatoni pieces on top turned brown and crispy in the oven, and underneath, the pasta and Brussels sprouts were tender for a tasty contrast. The cheese melted into all the nooks and crannies, and the apples did their job of adding sweetness. There were bitter, savory, and sweet flavors, creamy cheese and nutty almonds, and I can't think of anything this dish was missing. It was a great way to begin the year, and I hope your 2012 is off to a good start as well.



35 comments:

  1. A wonderful casserole! A mouthwatering combo.

    Cheers,

    Rosa

    ReplyDelete
  2. I've tried everything to get my husband to like brussel sprouts, but then here's one more way that sounds more delicious than any I've tried. The combination of flavors is making my mouth water!

    ReplyDelete
  3. Your pasta looks delicious. I love blue cheese in pasta and I think the apples would go so well with the gorgonzola.

    ReplyDelete
  4. A really different way to make baked pasta! With brussel srpouts involved, I am in!

    ReplyDelete
  5. I always automatically think tomato sauce and mozzarella if I hear baked pasta but this is such a nice option. And apples in pasta! What a great idea. Figs are not my favorite so I would have substituted too.

    ReplyDelete
  6. What a great pasta casserole for a weeknight dinner, hearty but not too rich. I also like to my Brussels sprouts a bit browned and enjoy them roasted. I have not tried combining them with apples but I am intrigued and will try this recipe soon.

    ReplyDelete
  7. I keep bookmarking and rebookmarking this recipe from Bittman's food matters but I think I love your apple version all the more! Total health food in my opinion :P

    ReplyDelete
  8. what a creative idea! i never would have thought to combine all these ingredients in a pasta dish, but this looks amazing!

    ReplyDelete
  9. Now that's a combination I would never dream of! I bet it tastes awesome and maybe even my beloved husband, the anti-brussel sprouts could go for (add a little gorgonzola and he is sold! ;-)

    ReplyDelete
  10. Oh my, Lisa - that looks amazing! I cannot seem to get enough sauteed brussels these days. And the whole hearty combo looks divine:)
    Happy New Year to you!
    Erin

    ReplyDelete
  11. I'm glad to hear that this is lighter than one might think. All I see is some of the best Winter foods baked into a casserole of goodness!

    ReplyDelete
  12. What an interesting combination...I would have never thought about apples with pasta but I bet it works!

    ReplyDelete
  13. What a gorgeous combination of flavors! I'm with you -- my first food post of 2012 had to be healthy. Who knows? Maybe the second one will be too!

    ReplyDelete
  14. This is a nice balance between healthy and delicious Lisa! :D

    ReplyDelete
  15. I just made a brussels sprouts salad with almonds and peas last night. I thought maybe pasta, but now I"m sure you can put brussels sprouts with pasta. Well done. All those textures are delightful.

    ReplyDelete
  16. Lisa, this looks delish!!! I'm sure I'd get the evil eye from the family for using Brussels sprouts and nuts...but I'd just make a half batch for me alone :)

    ReplyDelete
  17. Such a wonderful combo in one plate. I love flavor combining both sweet tangy element and the pungent of gorgonzola. You are truly a sophisticated cook Lisa!

    Happy New Year to you and yours, may this year 2012 bring you lots of happiness and good luck.

    Xoxo,
    dewi

    ReplyDelete
  18. What a super mix of ingredients, Lisa. I can understand Bittman using figs...so many people adore them (my daughter among them) but I do like the idea of pears or apples. We love brussel sprouts...gosh I wish this dish was waiting for me in the kitchen right now!

    Happy New Year, Lisa!

    ReplyDelete
  19. Love a one dish meal- this one looks like a winner! Good call on sauteeing the sprouts- much more flavorful than just boiling. I might have to try making this dish although I'll have to sub another cheese for the bleu. Somehow I married a man who doesn't like bleu cheese. Sigh.

    ReplyDelete
  20. Oh wow. Love the combination of brussels sprouts and apples. Never thought to make them with pasta.

    ReplyDelete
  21. I am a fan of Brussels sprouts. This looks super duper delicious combined with pasta and apples.

    ReplyDelete
  22. woefully, i can't handle the gorgonzola. it overcomes me every time. on the bright side, the notion of brussels sprouts and apples is really exciting! two out of three ain't bad. :)

    ReplyDelete
  23. How good does this sound?
    I just made a pasta w/ brussels and breadcrumbs w/ cauliflower that was so good. How come our mothers didn't cook like this? (or at least not my mom!).

    ReplyDelete
  24. What a unique combo, I totally would love to try this baked rigatoni, especially because it does not have any bechamel on it (not that I don´t like bechamel but served with baked pasta is just very heavy on the stomach).

    Happy New Year!

    ReplyDelete
  25. What a unique pasta - I especially like the Brussels Sprouts addition!

    ReplyDelete
  26. I made with pears and sauteed my brussels in olive oil and garlic. I was worried the pasta wouldnt have enough 'sauce' and would taste dry but it was perrrfect, thank you so!

    ReplyDelete
  27. The addition of apples surely gave the brussel sprouts and rigatoni bake a deeper taste dimension. How I wish I could have a healthy bite on that!

    ReplyDelete
  28. Just had to add another comment! I made this casserole for dinner and was not disappointed. I roasted the Brussels sprouts and then the apples till almost done and used Fontina cheese. It was so delicious, four adults almost finished the entire dish. There is just enough left for my lunch today. I can think of no better compliment for a new recipe!

    ReplyDelete
  29. I love baked pasta, but in individual bowls so that I don't have to share the cheesy crunchy bits!

    ReplyDelete
  30. Why is there no bacon in this dish????

    ReplyDelete
    Replies
    1. I added bacon when I did it...

      Delete
  31. Oh lordy I missed this its almost like a cheese plate with rigotoni bloody delicious. Nice idea!

    ReplyDelete
  32. this looks delicious thanks for sharing :)

    ReplyDelete
  33. This was delicious! I've made it twice now, and loved it both times. It's really hearty for a meatless dish!

    ReplyDelete
  34. Lisa!! Brussel sprouts and apples? Heck yes!! I love the blue cheese addition too. Pinning this to my boards so I can make it this Christmas. Love it!

    P.s. found you via a recipe highlight at Mother Nature Network - love your blog!!

    ReplyDelete

Blogging tips