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Brussels Sprout Bacon Sheet Pan Pasta

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 People

Ingredients

  • 12 oz rigatoni*
  • 1 lb brussels sprouts, trimmed, chopped small (about 6 cups)**
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 10 oz bacon, sliced into thin strips (about 2 cups)
  • 1 cup grated parmesan cheese, divided
  • *You could use any pasta shape, but I find rigatoni to be the most delicious!
  • **Trim the roots off of the sprouts, then just throw them in a blender or food processor and pulse/blend until they’re chopped up (use a tamper tool).

Items you can prep ahead (optional)

  • Trim and chop 1 lb brussels sprouts into very small pieces (a blender works great)
  • Chop 10 oz bacon (about 2 cups)
  • Grate 1 cup parmesan

Instructions

  • Preheat oven to 425F and line a baking sheet with parchment paper.
  • Fill a large pot with water and salt generously (about 3-4 quarts water, about 2 tablespoons salt). Bring to a boil, then cook the pasta according to the package instructions. Reserve about 1 cup pasta water, then drain.
  • Add the brussels to the baking sheet and drizzle with oil, salt, and pepper and toss to coat. Add the bacon bits and toss to combine, then spread out into an even layer. Bake for 25-30 minutes, or until the bacon is cooked and brussels are tender and nicely charred.
  • Add pasta back to the pot along with the brussels/bacon. Add about ½ cup pasta water and ½ cup parmesan cheese and toss/stir to combine until that pasta drinks up that pasta water and the cheese, about 1 minute. You can always add more pasta water if it looks a bit dry.
  • Serve topped with remaining parmesan and black pepper.

Notes

Substitutions:

  • To make vegetarian, use a vegetarian sausage alternative that you chop up into small pieces and mix in with the brussels. Or, on a separate sheet pan, toss tofu (drained, pressed, and torn into very small pieces) or 2 (15 oz) cans beans (drained and rinsed) with 2 tablespoons olive oil, 1 tablespoon smoked paprika, and 1 teaspoon salt. Bake at the same time as the brussels sprouts. 
  • IF you don’t like brussels sprouts, you could substitute with chopped up cabbage or any variety of winter squash (chopped small). 

Storage:

  • Store leftovers in an airtight container in the fridge for 4-5 days.

Leftovers + Repurposing:

  • Warm up leftovers in the microwave until warmed through. Top with cheese and pepper.
  • This would be so good with a fried egg on top!
  • Top with some toasted pecans if you have some left.