Ziti Brussels Sprout Bake
- 8 oz Banza Cavatappi
- 2 oz Gruyère Cheese
- 6 oz Brussels Sprouts, sliced thin
- 1 bunch Sage, chopped
- 3 Tbsps All-Purpose Flour
- 2 Tbsps Butter
- 2 Tbsps Heavy Cream
- 1 Shallot, sliced
- ½ cup crushed raw walnuts
- Add the pasta to the pot of boiling water. Cook 6 minutes, or until just shy of al dente (5 - 6 mins). Reserving 2 cups of the pasta cooking water, drain the cooked pasta thoroughly and set aside.
- While the pasta cooks, in a medium pan heat 2 teaspoons of olive oil on medium until hot. Add the sage and walnuts; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until fragrant and browned. Transfer to a bowl and set aside.
- Heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, ~4mins, or until softened and bright green. Remove from heat.
- In the same pot used to cook the pasta, melt the butter on medium-high. Once melted, add the flour; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly whisk in the heavy cream and reserved pasta cooking water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the Fontina cheese; stir until melted and combined. Season with salt and pepper.
- Add the cooked pasta and cooked Brussels sprouts to the pot of Fontina béchamel sauce. Stir until thoroughly combined; season with salt and pepper to taste. Transfer the mixture to a baking dish. Bake in the oven 5 to 7 minutes, or until bubbly. Remove from the oven. Top the baked pasta with the sage and walnuts. Let stand for at least 2 minutes before serving. Enjoy!