Baked Fontina Pasta with Brussel Sprouts and Sage Breadcrumbs
  • 8 Ounces Campanelle Pasta (something like shells, penne or rotini would also work great)
  • 2 Ounces Fontina Cheese
  • 6 Ounces Brussels Sprouts
  • 1 Bunch Sage
  • 3 Tablespoons All-Purpose Flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Heavy Cream
  • 1 Shallot
  • ½ Cup Panko Breadcrumbs
  1. Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high.
  2. Grate the cheese. Cut off and discard the stem ends of the Brussels sprouts. Cut the Brussels sprouts in half lengthwise; thinly slice the halves. Pick the sage leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the shallot.
  3. Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 2 cups of the pasta cooking water, drain the cooked pasta thoroughly and set aside in a warm place.
  4. While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sage and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until fragrant and browned. Transfer to a bowl and set aside. Wipe out the pan.
  5. In the same pan used to make the sage breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and bright green. Remove from heat.
  6. In the same pot used to cook the pasta, melt the butter on medium-high. Once melted, add the flour; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly whisk in the heavy cream and reserved pasta cooking water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the Fontina cheese; stir until melted and combined. Season with salt and pepper to taste. Remove from heat.
  7. Add the cooked pasta and cooked Brussels sprouts to the pot of Fontina béchamel sauce. Stir until thoroughly combined; season with salt and pepper to taste. Transfer the mixture to a baking dish. Place the baking dish on a sheet pan. Bake in the oven 5 to 7 minutes, or until bubbly. Remove from the oven. Top the baked pasta with the sage breadcrumbs. Let stand for at least 2 minutes before serving. Enjoy!
Recipe from Blue Apron
Recipe by The Baker Chick at