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Rigatoni Brussel Sprout Bake + Figs

  • Yield: 4 servings 1x


  • 2 tbsp. olive oil, plus more for greasing the pan
  • sea salt
  • 8 oz. whole wheat rigatoni
  • 1 1/2 lb. brussels sprouts, roughly chopped
  • 4 oz. fontina cheese
  • 6 to 8 fresh figs, or 1 c. dried, chopped
  • coarsely ground black pepper
  • 1/4 c. almonds, chopped, for garnish


  1. Preheat oven to 400°. Lightly grease a 9×13-inch baking pan, or individual ramekins, with olive oil. Bring a large pot of water to a boil and salt liberally. Add pasta and cook it halfway through (start checking after 3 minutes; it should still be quite firm inside). Add brussels sprouts to the pot and continue to cook until pasta and vegetables are just barely tender, another 3 minutes. Drain, reserving some of the cooking water, and return the pasta and brussels sprouts to the pot.
  2. Stir in the fontina, figs, 2 tablespoons oil, and a splash of the cooking water. Sprinkle with sea salt and freshly cracked pepper. Toss and taste. Adjust the seasoning if necessary. Add the pasta mixture into the prepared pan.
  3. Bake, checking once or twice and adding a bit more of the cooking water if the pasta looks too dry, until the mixture is bubbling, 15 to 20 minutes. Garnish with chopped almonds and serve.


Recipe from Mark Bittman’s book, The Food Matters Cookbook.

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