Hearty Whole-Wheat Pasta With Brussels Sprouts, Cheese and Potato Recipe (2024)

This is a ridiculously delicious dish!
I also recommend roasting or sautéing the Brussels sprouts until they brown, to give a more complex flavor.
Make it today! You will not be sorry!

I read all readers notes before beginning and I do believe it's the reason I enjoyed eating this. I roasted not only the Brussel sprouts but the potatoes and my own addition of mixed mushrooms, (8 oz), and a handful of pine nuts as well; all for slightly different times to arrive at a sheet pan of properly roasted ingredients. I doubled the garlic and ricotta and used chicken broth for the liquid before final baking. What would I do the next time I do this recipe? Maybe sliced Prosciutto!?!

Oh, this was so good. I cut the pasta in half (One pound of pasta is way too much for recipes like this. Pasta companies should change standard size box to 12 oz).I had a small red bell pepper and small broccoli floret. So I roasted them along with Brussels Sprouts. (definitely roast the veggies, don’t boil with pasta - At 400° for about 15-20 minutes).Only other change was adding one full cup of ricotta, a little lemon zest and some red pepper flakes. This will be a standard at our house.

A good balance of healthy and indulgent. I like my Brussels sprouts a little more browned and nutty--I might roast them in the oven next time while the potatoes and pasta are boiling. Other than that, good textures and flavors here, especially with the addition of some red pepper flakes to taste at the end.

I had all the ingredients in the house except Brussel sprouts, but I found some nice shiitake mushrooms. Cut them up, cooked them with a bit of oil and garlic, and used them instead of the sprouts. A lovely dish, much different from the original intent.

Made this with chickpea pasta for protein, and skipped the potatos- didnt boil the brussles sprouts, just roasted them with everything else... it was a hit

Made this a second time. Roasted veg (incl. 6 oz cremini mushrooms) in baking dish for 30-40 min. Used 4x garlic and sage. Mixed garlic, sage and red pepper flakes with 2 tbsp oil and added to veg during last 10 min of roasting. Used 6 oz fresh mozzarella (but gruyère is good too) and 2 oz gorgonzola dolce. Flavors much more assertive and distinct. Could add an anchovy or two to garlic and sage during roasting for more umami.

Really nice recipe. I roast the brussels separately along with some sweet potato instead of baking potato.

Used a Béchamel sauce instead of the ricotta and melt most of the Gruyere in it, very happy with the result. The potato was a surprisingly good fit. Good solid recipe to add to the portfolio, specifically for those days you want a hearty meal without going to the butcher shop.

I found one cup of liquid wasn’t enough (though it looked it would be). A lot of liquid was absorbed when it was in the oven.

added 1/2 tsp. crushed red pepper to brussels sprouts and roasted them for 10 minutes at 425. Used 1 cup ricotta. Added black pepper and salt along the way. Increased garlic to 3 cloves. No sage.

Really nice recipe. I roast the brussels separately along with some sweet potato instead of baking potato.

You know it's a good recipe when you're brimming with ideas about how to cook it next. I echo many of the comments below: roasting > boiling vegetables, and adding chicken. I also tripled the garlic and sage and probably could have even done more. There is also plenty of opportunity to add in some additional spices, so play around with your favorites.

I found one cup of liquid wasn’t enough (though it looked it would be). A lot of liquid was absorbed when it was in the oven.

This was really wonderful--it smelled wonderful while it was cooking, and it was relatively easy to pull together. Very warming and satisfying and not too heavy. Roasted Brussels sprouts were wonderful. Wish I had some small purple Brussels sprouts that I had had earlier in the season.

Made this a second time. Roasted veg (incl. 6 oz cremini mushrooms) in baking dish for 30-40 min. Used 4x garlic and sage. Mixed garlic, sage and red pepper flakes with 2 tbsp oil and added to veg during last 10 min of roasting. Used 6 oz fresh mozzarella (but gruyère is good too) and 2 oz gorgonzola dolce. Flavors much more assertive and distinct. Could add an anchovy or two to garlic and sage during roasting for more umami.

Made this with chickpea pasta for protein, and skipped the potatos- didnt boil the brussles sprouts, just roasted them with everything else... it was a hit

I added a pound of chicken - boneless breasts, quickly sauteed on the stovetop in a little oil. Diced and mixed in with the Brussels sprouts, it added flavor and protein. Delicious!

Needed something else - red pepper, flavoring of some kind

Roast Brussel sprouts and cut them into small pieces so it mixes better with the pasta.

Was underwhelmed. Thought it was bland and needed more vegetables to be more interesting. The whole wheat pasta I've had just doesn't taste much. Need to find a better brand.

Oh, this was so good. I cut the pasta in half (One pound of pasta is way too much for recipes like this. Pasta companies should change standard size box to 12 oz).I had a small red bell pepper and small broccoli floret. So I roasted them along with Brussels Sprouts. (definitely roast the veggies, don’t boil with pasta - At 400° for about 15-20 minutes).Only other change was adding one full cup of ricotta, a little lemon zest and some red pepper flakes. This will be a standard at our house.

I read all readers notes before beginning and I do believe it's the reason I enjoyed eating this. I roasted not only the Brussel sprouts but the potatoes and my own addition of mixed mushrooms, (8 oz), and a handful of pine nuts as well; all for slightly different times to arrive at a sheet pan of properly roasted ingredients. I doubled the garlic and ricotta and used chicken broth for the liquid before final baking. What would I do the next time I do this recipe? Maybe sliced Prosciutto!?!

Made exactly as written except that I did roast the brussels sprouts. Oh and I added more sage and garlic - probably double what was called for. Might need a bit more seasoning for my tastes but overall I thought it was pretty good!

Made this with leftover boiled potatoes but used 16 oz of ricotta and 1 c of Parmesan. Delicious!!