Baked Chiocciole Recipe

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.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1tbspolive oil
  • salt
  • 2.5ozwhole wheat chioccioleabout 2 cups
  • 1lbbrussels sproutsroughly chopped
  • cupgorgonzola cheeseplus more for sprinkling on top
  • 2medium Fuji applesorganic, roughly chopped
  • black pepper
  • cuptoasted pecans
  • 1small lemon

Instructions

  1. Heat the oven to 400 degrees F.

  2. Grease a 9 x 9-inch baking pan.

  3. Bring a large pot of salted water to a boil.

  4. Add the pasta and cook it halfway through.

  5. Add the Brussels sprouts to the pot and cook for 3 minutes until the pasta and vegetables are just barely tender.

  6. Drain and reserve some of the cooking water.

  7. Return the pasta and Brussels sprouts to the pot.

  8. Stir in the gorgonzola cheese, apples, olive oil, and a splash of the cooking water.

  9. Sprinkle with salt and pepper, toss, and taste to adjust the seasoning.

  10. Pour the pasta mixture into the prepared pan.

  11. Sprinkle with a little bit more Gorgonzola cheese.

  12. Bake for 15 to 20 minutes.

  13. Sprinkle the lemon juice over the dish and garnish with chopped, toasted pecans.

  14. 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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