Brussels Sprout and Bacon Baked Pasta

This brussels sprout and bacon baked pasta is the perfect fall or winter comfort food! With roasted brussels sprouts, crispy bacon and a creamy sauce made from greek yogurt, it’s fantastic served with a big salad.

A glass baking dish filled with Brussels Sprout and Bacon Baked Pasta.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.

They’re baaaack.

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.

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 pasta, so we’re combining it all together today.

A scoop of Brussels Sprout Baked Pasta on a white plate with the baking dish in the background.

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. 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.

Bacon Baked Pasta on a white plate with the baking dish in the background.

Additional Baked Pasta Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Brussels Sprout and Bacon Baked Pasta

Brussels Sprout and Bacon Baked Pasta

Yield: about 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This brussels sprout and bacon baked pasta is the perfect fall or winter comfort food! With roasted brussels sprouts, crispy bacon and a creamy sauce made from greek yogurt, it’s fantastic served with a big salad. 

Ingredients

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 shredded gouda or mozzarella cheese, divided

Instructions

For the veggies:

  1. Preheat the oven to 375ºF.
  2. Add the red onion, brussels sprouts, olive oil, honey, salt and pepper to a large rimmed baking sheet. Toss to combine.
  3. Bake for about 20 to 25 minutes, stirring once halfway through, until tender. Remove from the oven and set aside.
  4. Decrease the oven temperature to 350ºF.

For the pasta:

  1. 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.
  2. 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.

To assemble:

  1. 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.
  2. Transfer the mixture to a 9x13 inch baking dish and spread evenly in the pan. Sprinkle with the remaining 1 cup of cheese.
  3. 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: 531Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 48mgSodium: 609mgCarbohydrates: 61gFiber: 11gSugar: 10gProtein: 28g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.