Roquefort Pasta Bake with Brussels Sprouts and Orange
Creamy roquefort sauce coats al dente pasta and caramelized Brussels sprouts in this baked gratin. Pine nuts add crunch beneath a golden ciabatta and Parmesan topping infused with orange zest. Crispy toasted bread served alongside complements the rich, tangy dish.
Ingredients
- 11 oz macaroni grande or penne, dried pasta
- 1 ½ lb Brussels sprouts, cleaned, large ones halved
- 1 ½ tablespoon pine nuts
- 4 tablespoon olive oil
- 5 ½ oz roquefortgorgonzola or blue cheese1:1similar flavoradds dairy
maintains creamy sauce and piquancy
- 3 ½ tbsp milk
- 7 oz creme fraiche
- 1 clove garlic
- 1 whole ciabatta bread, ideally par-bakedpanettone or other Italian bread1:1crumb
may add sweetness
- 1 tablespoon orange zest, organic orange, finely grated
- 3 tablespoon Parmesan, grated
Instructions
- 1
Cook pasta according to package directions until al dente.
- 2
Boil or steam Brussels sprouts in salted water for 6-8 minutes until slightly softened but not tender.
- 3
Drain sprouts thoroughly.
- 4
Toast pine nuts in a dry pan until golden brown and set aside.
- 5
Heat half the olive oil in a pan and cook Brussels sprouts until golden and tender.
- 6
Mash roquefort with milk, then fold into creme fraiche. Press garlic clove over mixture and season with pepper to taste.
- 7
Preheat oven to 425°F.
- 8
Cut approximately 4" from ciabatta and crumble coarsely.
- 9
Mix orange zest with Parmesan, remaining olive oil, salt and pepper, then combine with ciabatta crumbs.
- 10
Drain pasta and return to pan. Add sprouts, pine nuts and roquefort cream, toss well. Adjust seasoning.
- 11
Transfer to prepared gratin dish and top with ciabatta mixture.
- 12
Bake in preheated oven for 15-20 minutes until golden and crispy.
- 13
Place remaining ciabatta in oven for last 5 minutes until golden and crunchy.
- 14
Serve pastaschotel with toasted ciabatta.
Tips
Toast pine nuts separately before adding to pasta to preserve their crunch through baking.
Don't overcook Brussels sprouts in the initial boil; they finish cooking in the oven.
Press garlic directly over the sauce rather than mincing separately for easier incorporation.
Reserve ciabatta for serving so it stays crispy; do not bake alongside the gratin for the full time.
Good to Know
Cover and refrigerate leftovers up to 2 days. Reheat in 180°C oven until warmed through.
Assemble gratin in baking dish up to 4 hours before baking. Keep covered in refrigerator. Add 5 minutes to baking time if baking from cold.
Serve immediately with toasted ciabatta. White wine or a light salad complements the rich sauce.
Common Mistakes
Do not skip the initial Brussels sprouts boil to avoid tough, raw sprouts in the final dish
Do not bake ciabatta topping for the full 15-20 minutes to avoid burnt crumbs
Do not overheat roquefort cream to avoid curdling the cheese
Substitutions
maintains creamy sauce and piquancy
may add sweetness