Baked pasta with Brussels sprouts

This recipe is perfect for those situations where the fridge has very little to offer but you really want to make something delicious. To make it, in fact, you need just one or two ingredients! A carton of Brussels sprouts, some pasta (the type you have in your store cupboard will be fine), some hard cheese to grate or finely chop, and some béchamel sauce. And that's not the only thing that's good about this recipe, because not only are there only a few simple ingredients, but it's also very quick and easy to make. In short, a delicious, fast recipe, dedicated to vegetable lovers - and others too!

Ingredients

  • rigatoni 250 grams
  • brussels sprouts 250 grams
  • béchamel 500 millilitres
  • parmesan 100 grams
  • butter
  • salt
Information
60 minutes Total time
60 minutes Active time
Serves 2 persons
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Preparation

Boil the Brussels sprouts in salted water. When they are cooked, remove them from the water with a slotted spoon and set aside. Cook the Brussels sprouts in the same water. While the pasta is cooking, cut the sprouts into two or four parts, depending on their size. Make the béchamel sauce. Butter a baking dish. Drain the pasta and mix with all the Brussels sprouts, three-quarters of the béchamel and a generous dose of grated parmesan. Pour everything into the oven dish, then level everything out well with a wooden spoon. Cover with the remaining béchamel sauce and grated parmesan. Bake at 200°C for 30 minutes. Serve hot!

Tips
You can choose which pasta shape you prefer when you make this dish: it's important, however, that the pasta is cooked only until it is just 'al dente', because when it is in the oven it will continue to cook and soften a little more.
Trivia
Have you ever wondered why Brussels sprouts are so called? Well, we're going to tell you! It seems that they came from an area around the city of Brussels in Belgium, where they were cultivated in medieval times.

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