Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese

Marcia has chosen this week’s recipe.

Show us your take! Leave your link below.

Non-blogging participants: If you made this dish, let us know your thoughts here or on our Facebook page—where you can also upload your own photos to our wall!

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54 thoughts on “Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese

  1. Pingback: Baked Mafalde Corte Pasta with Taleggio, Figs and Roasted Brussel Sprouts –

  2. I was so excited to try this recipe Marcia as it was my first experience cooking Brussels sprouts for myself! They’ve been on my to-make list for a long time and I’m so glad I tried them. I loved this recipe. Thanks 🙂 I added Balsamic and it was incredible!! http://wp.me/p1JnHj-uB

    • Seriously yummy!! I made this dish for a dinner party last night, everyone loved it! Including me! 🙂 I can’t wait to make it again and try the different variations. I tried the adaptation of the recipe you posted on cookieandkate.com with apples and gorgonzola. I made some adaptations (some intentional, some by mistake!):
      – I used organic fuji apples (fuji and gala have a similar flavor, but i always prefer the crisp texture of fuji, though it may not matter as much when baking the apple)
      – whole wheat shells (couldn’t find your recommended snail pasta)
      – toasted almonds instead of pecans–this was by accident. I burnt all the pecans I had. 😦 A happy mistake however! The almonds gave an excellent flavor!! And the nuts are no afterthought in this recipe! They make for the perfect bite! I even added extra to my plate 🙂
      – I used closer to a pound and a half of brussel sprouts – rather than 1 pound
      – I didn’t use any olive oil! (besides greasing the pan) I just realized this the day after. I totally forgot/missed this step when combining all the ingredients in the pot before transferring to the baking pan.
      – I also didn’t use any salt and pepper (besides about 1 tsp of salt in the pasta water). Oops! Also an oversight. I was very distracted–it’s stressful hosting a dinner party :/ But i swear it still tasted awesome!!
      – My pan was a rectangle, just smaller than 9×13.

      Sorry for the long post, i don’t have a blog to link to 🙂 Thanks for this yummy recipe!!

  3. Pingback: The Food Matters Project- Baked Rigatoni « Constants Become Surreal

  4. Pingback: Food Matters Project: Baked Rigatoni with Brussels Sprouts, Gorgonzola and Tart Dried Cherries | foodandfrederick

  5. Pingback: baked rigatoni with brussels sprouts, dates, gorgonzola dolce, and prosciutto | 20something cupcakes

  6. Pingback: ::: Baked Rigatoni with Brussels Sprouts, Figs, Pears, Apples, Fontina & Gruyère ::: | keely marie

  7. I don’t know about others, but there weren’t any fresh figs available around here, and I checked three stores. I’m anxious to try the recipe with them– I think they’d be fabulous. Still great with the dried figs though, thank goodness.

    I’m so glad everyone had so much success– and so much fun!– with this recipe. Love reading your posts, everyone!

  8. Pingback: Rigatoni with figs & brussels sprouts | Love and Lemons

  9. This dish turned out great–creamy, hearty, and comfort food-y. I followed the recipe pretty closely other than adding some caramelized onions. The figs I could give or take and would definitely love to try adding bacon. I usually sautee my brussel sprouts with some proscuitto and shallots so it would be a natural way to go for this dish.

    http://dinnerwithaura.wordpress.com/2012/02/27/baked-rigatoni-with-brussels-sprouts-figs-and-bleu-cheese-the-food-matters-project/

  10. Pingback: baked fusilli with brussels sprouts, apple, and fontina cheese « salt & pepper

  11. Pingback: Rigatoni Brussel Sprout Bake + Figs | thefauxmartha

  12. Pingback: Shredded Brussels Sprout & Tangerine Salad

  13. Pingback: Brussel Sprout, Fig, and Feta Ravioli {video} | Naturally Ella

  14. Pingback: Food Matters Project: Baked Rigatoni with Brussels Sprouts, Gorgonzola and Tart Dried Cherries

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