Best Cheesy Sprout Pasta Bake Recipes

CHEESY SPROUT PASTA BAKE

Cheesy sprout pasta bake image

Make this cheesy sprout pasta bake for a filling family supper. Our easy veggie recipe makes for a tasty twist on a standard macaroni cheese

Provided by Miriam Nice

Time 50m

Number Of Ingredients 11

Ingredients

200g Brussels sprouts , halved
1 tbsp olive oil
1 tbsp balsamic vinegar
350g penne pasta
2 tbsp butter
1 garlic clove , crushed
3 tbsp plain flour
500ml milk
2 tsp wholegrain mustard
200g mature cheddar , grated
green salad leaves , to serve (optional)

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the sprouts in the oil and vinegar, then tip into a roasting tin. Bake for 10-15 mins, tossing again halfway through.
Meanwhile, cook the pasta until it has a slight bite (around two minutes less than pack instructions), then drain and set aside.
Heat the butter in a pan. Add the garlic and flour and cook for 1-2 mins. Gradually add the milk until the mixture is smooth, then simmer for 5 mins until thick.
Remove from the heat and add the mustard and most of the cheese, reserving one handful for the topping. Season well and stir. Add the pasta, then tip the mixture into a large baking dish. Top with the roasted sprouts and reserved cheese and bake for 20 mins until the cheese topping is golden and bubbling. Serve with a green salad, if you like.

Nutrition Facts : Calories 734 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 1.4 milligram of sodium

CHEESY BRUSSELS SPROUTS BAKE

Cheesy Brussels Sprouts Bake image

A turkey or prime rib dinner just can't go without this! This can be doubled if desired. To save some time cook the sprouts hours in advance or a day ahead.

Provided by Kittencalrecipezazz

Categories Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs Brussels sprouts
1/4 cup butter
1 onion, chopped
1/4 teaspoon dried thyme (rub between fingers to release flavor)
1 -2 tablespoon fresh minced garlic (optional or to taste)
1/4 cup flour
2 cups half-and-half cream (I use 1-3/4 cups half and half and 1/4 cup whipping cream, unwhipped)
1 1/2-2 cups gruyere cheese (or similar cheese like Swiss or Gouda, but it is better using the gruyere cheese)
seasoning salt (can use regular salt)
pepper
2 cups fresh breadcrumbs
1/2 cup gruyere cheese, shredded (can use Gouda also)
3 tablespoons butter, melted

Steps:

Set oven to 350 degrees.
Grease a baking dish large enough to hold the mixture (about an 8-cup).
To make the topping: stir together the bread crumbs and melted butter, add in the cheese, mix well until combined; set aside.
Wash and trim the sprouts and cut an "X" in the bottom.
Cook the sprouts in boiling water for about 7-8 minutes, or until fairly tender.
Drain and plunge into ice water or very cold water (squeeze out any excess water with hands).
Place into prepared baking dish.
In a saucepan, melt butter over medium heat.
Add in the thyme, fresh garlic (if using) and chopped onion; saute for 3-5 minutes until soft.
Add/whisk in flour, cook whisking for 5 minutes.
Add in half and half cream, seasoning salt and pepper; bring to a very light boil, and whisk continuously for about 6-7 minutes until mixture is smooth and thick.
Remove from the heat.
Add in the gruyere cheese; stir until melted.
Pour the creamed mixture over the sprouts in the dish.
Sprinkle with the topping mixture.
Bake for about 30 minutes, or until golden brown and bubbly.
Delicious!