Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese
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- 2 tablespoon(s) olive oil more for pan
- 8 ounce(s) rigatoni cooked
- 4 ounce(s) blue cheese or fontina grated
- 6-8 piece(s) dried figs chopped
- 1/4 can(s) chopped almonds garnish
- 1. Heat the oven to 400°F. Grease a 9 × 13-inch baking pan with a little olive oil. Bring a large pot of water to a boil and salt it. Add the pasta and cook it halfway through (start checking after 3 minutes; it should still be quite firm inside). Add the Brussels sprouts to the pot and cook, until the pasta and vegetables are just barely tender, another 3 minutes. Drain, reserving some of the cooking water, and return the pasta and Brussels sprouts to the pot.
- 2. Stir in the blue cheese, figs, the 2 tablespoons oil, and a splash of the cooking water. Sprinkle with salt and pepper, toss, and taste and adjust the seasoning. Turn the pasta mixture into the prepared pan.
- 3. Bake, checking once or twice and adding a bit more of the cooking water if the pasta looks too dry, until the mixture is bubbling, 15 to 20 minutes. Garnish with chopped almonds and serve.
This recipe is a personal recipe added by abautrey and has not been tested or endorsed by MyRecipes.
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Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese Recipe at a Glance
- COURSE: Main Dishes