Comments on: Baked Fontina Pasta with Brussel Sprouts and Sage Breadcrumbs

By: Kelley

Kelley — Wed, 30 Sep 2015 06:35:25 +0000

I’m looking forward to giving this a try. Is there a substitute cheese for the fontina you could recommend?

By: Karen Presxley

Karen Presxley — Thu, 21 May 2015 03:56:34 +0000

This looks so amazing. Can’t wait to make it. Thanks!

By: Turner

Turner — Fri, 24 Apr 2015 13:54:04 +0000

I added some mushrooms. This was so delicious! I will definitely be making it again soon.

By: Lori Yates

Lori Yates — Thu, 23 Apr 2015 21:30:56 +0000

Blue Apron is so much fun, and you can just never go wrong with a cheese baked pasta. I have some Fontina in the fridge now that I think is calling out to me…

By: Rachel Cooks

Rachel Cooks — Wed, 22 Apr 2015 18:08:14 +0000

HOLY COW this looks amazing — this is my kind of food!

By: Joanne Bruno

Joanne Bruno — Wed, 22 Apr 2015 01:14:54 +0000

Yay for Blue Apron!! They are really a LIFE SAVER at times. Love this cheesy creamy baked pasta…especially because it’s chock full of veggies too!

By: Jessica @ Golden Brown and Delicious

Jessica @ Golden Brown and Delicious — Tue, 21 Apr 2015 15:13:01 +0000

I adore Brussels sprouts, but I almost always just eat them as a side dish on their own. This combo looks absolutely incredible. I pinned it for later, and I can’t wait to make it!