How To Make Baked Chiocciole
Our chiocciole is a unique pasta dish to try out for dinner! It’s loaded with brussels sprout, salty blue cheese, and crunchy apples for a full meal.
Serves:
Ingredients
- 1tbspolive oil
- salt
- 2.5ozwhole wheat chioccioleabout 2 cups
- 1lbbrussels sproutsroughly chopped
- ⅓cupgorgonzola cheeseplus more for sprinkling on top
- 2medium Fuji applesorganic, roughly chopped
- black pepper
- ⅓cuptoasted pecans
- 1small lemon
Instructions
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Heat the oven to 400 degrees F.
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Grease a 9 x 9-inch baking pan.
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Bring a large pot of salted water to a boil.
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Add the pasta and cook it halfway through.
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Add the Brussels sprouts to the pot and cook for 3 minutes until the pasta and vegetables are just barely tender.
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Drain and reserve some of the cooking water.
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Return the pasta and Brussels sprouts to the pot.
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Stir in the gorgonzola cheese, apples, olive oil, and a splash of the cooking water.
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Sprinkle with salt and pepper, toss, and taste to adjust the seasoning.
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Pour the pasta mixture into the prepared pan.
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Sprinkle with a little bit more Gorgonzola cheese.
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Bake for 15 to 20 minutes.
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Sprinkle the lemon juice over the dish and garnish with chopped, toasted pecans.
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Serve warm, and enjoy!
Recipe Notes
While baking, make sure to check once or twice and add a bit more of the cooking water if the pasta looks too dry
Nutrition
- Calories: 299.56kcal
- Fat: 13.39g
- Saturated Fat: 3.21g
- Monounsaturated Fat: 6.77g
- Polyunsaturated Fat: 2.54g
- Carbohydrates: 40.84g
- Fiber: 9.83g
- Sugar: 14.44g
- Protein: 9.22g
- Cholesterol: 8.44mg
- Sodium: 608.46mg
- Calcium: 130.91mg
- Potassium: 704.26mg
- Iron: 2.66mg
- Vitamin A: 67.85µg
- Vitamin C: 102.24mg
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