Roasted Brussels Sprout and Bacon Baked Pasta
Brussels sprout and bacon baked pasta! With roasted brussels sprouts, crispy bacon and a creamy sauce made from greek yogurt!
Well, more like I’m back to sharing recipes with them! And yes, I am talking about brussels sprouts!
As soon as they start looking good again at my local grocery store, I start buying obnoxious amounts.
Because frankly, these honey roasted brussels sprouts with peanuts are a go-to side dish at our house when they are in season. We’re talking probably twice a week.
Except sometimes I get lazy and leave off the peanuts from that recipe. Because clearly chopping up a quarter cup of peanuts is just terribly hard work. I don’t understand the way I think sometimes.
But anywho, I decided it was time to share something with the ever-loved combo of brussels sprouts and bacon. Because I know most of you love bacon!
And I love pasta, so we’re combining it all together today!
How To Make Brussels Sprout Baked Pasta
We’ll start by roasting up plenty of brussels sprouts with a touch of honey. That little bit of sweetness sort of balances them out perfectly. So good.
Next, we’ll cook up some pasta until al dente and crisp up plenty of chopped bacon in a skillet.
It all gets mixed together in a large bowl, along with some walnuts for crunch, lemon zest for brightness and of course cheese. Because we need cheese.
Now, there is also some plain greek yogurt and cottage cheese all up in there. Do not be afraid of this!! In the final dish it just helps make the whole thing nice and creamy.
It doesn’t taste like you’re eating bacon with your yogurt. So have no fear! Think of it more just as the sauce and as a way to prevent the pasta from drying out in the oven.
You can sit down all civilized and enjoy this dish with a nice glass of wine. Or, you can just stand over the baking tray and eat it as soon as it comes out of the oven. Your choice.
Additional Baked Pasta Recipes You Might Enjoy!
- Roasted Vegetable Baked Ziti
- Sweet Potato Stuffed Shells
- Sweet Potato, Black Bean and Kale Lasagna
- Kale and Eggplant Baked Ziti
- Root Vegetable Lasagna
- Baked Asparagus and Mushroom Pasta
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the veggies:
- 1 medium red onion, chopped
- 2 pounds brussels sprouts, trimmed and halved lengthwise (quartered if really large)
- 2 tablespoons olive oil
- 2 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon pepper
For the pasta:
- 1 pound uncooked whole wheat ziti (or other smaller pasta)
- 6 thick-cut pieces uncooked bacon, chopped
- ½ cup raw walnuts, chopped
- 1 ½ cups cottage cheese
- ¼ cup plain greek yogurt
- zest of 1 medium lemon
- 2 ½ cups freshly shredded gouda cheese, divided
For the veggies:
- Preheat the oven to 375ºF.
- Add the red onion, brussels sprouts, olive oil, honey, salt and pepper to a large rimmed baking sheet. Toss to combine. Bake for about 20 to 25 minutes, stirring once halfway through, until tender. Remove from the oven and set aside.
- Decrease the oven temperature to 350ºF.
For the pasta:
- While the veggies are roasting, bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente, according to the package directions. Drain and add to a large bowl.
- Meanwhile, set a large skillet over medium heat. When hot, add the bacon pieces and cook until crispy. Remove with a slotted spoon to a paper towel lined plate.
- Add the roasted veggies, bacon, walnuts, cottage cheese, greek yogurt and lemon zest to the bowl with the pasta. Mix until well combined. Add in 1 ½ cups of the gouda and mix again until combined. Taste and season with salt / pepper, if needed. Transfer the mixture to a 9x13 inch baking dish and spread evenly in the pan. Sprinkle with the remaining 1 cup of cheese.
- Cover with foil then bake for 10 minutes. Remove the foil and bake for an additional 5 minutes, until the cheese is nice and melted.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 531 Total Fat: 23g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 48mg Sodium: 609mg Carbohydrates: 61g Fiber: 11g Sugar: 10g Protein: 28g