54 thoughts on “Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese”

1. I was a little nervous about this one, but am feeling totally enthusiastic after giving it a go. I love it! Hope the others did too. Can’t wait to hear the verdict… and all the variations!

   Here’s my link: http://www.twentybysixty.com/2012/02/baked-rigatoni-recipe-with-brussels.html

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2. I went a totally different direction, deconstructed the ingredients and made an appetizer. A mini toast with Fig & Blue Cheese Spread topped with Shredded Brussels Sprouts and Cracked Pepper.

   http://www.everydaymaven.com/2012/the-food-matters-project-1-point-mini-toasts-appetizer/

   Marcia – thanks for the challenge! This one was a real surpise – in a good way!!

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3. Thanks for picking this recipe Marcia! It was very different and new (to me at least) but absolutely delicious. I used some leftover fig newton filling as a sauce and it worked out pretty well! Here’s my link: http://letscookandbefriends.blogspot.com/2012/02/three-cheese-rigatoni-with-brussel.html

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4. Pingback: Baked Mafalde Corte Pasta with Taleggio, Figs and Roasted Brussel Sprouts –

5. This dish made me feel like I was eating from a chic cheese tray, only in baked pasta form– doesn’t get much better than that!! Great choice Marcia! http://tinyurl.com/6n6vaou

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6. I was so excited to try this recipe Marcia as it was my first experience cooking Brussels sprouts for myself! They’ve been on my to-make list for a long time and I’m so glad I tried them. I loved this recipe. Thanks I added Balsamic and it was incredible!! http://wp.me/p1JnHj-uB

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7. I turned the dish inside out and made ravioli (which even inspired me to make a video too!) Great pick Marcia!

   http://naturallyella.com/2012/02/27/brussel-sprout-fig-and-feta-ravioli-video/

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8. I’ve been meaning to make this dish since I first got this cookbook and was definitely glad for an excuse to just do it. Love! http://www.joanne-eatswellwithothers.com/2012/02/recipe-baked-rigatoni-with-brussels.html

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9. Great pick Marcia! I added bacon, used dried cranberries, Gorgonzola cheese, and topped it with Marcona almonds. It was really good. http://lexiskitchensb.blogspot.com/2012/02/baked-rigatoni-with-brussels-sprouts.html

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10. http://thishomemadelife.com/baked-penne-with-roasted-brussels-sprouts-apples-and-fontina

    I was a little nervous about the brussels sprouts, but have to say I was pleasantly surprised by how much I loved them. I roasted mine along with apples and used fontina cheese with whole grain penne.

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11. I think we have a new favorite recipe in our family and will absolutely make this on again! We aren’t huge fans of brussel sprouts so we used broccolini with dried dates and gruyere cheese! Great pick Marcia!

    http://www.simplywholekitchen.com/2012/02/baked-rigatoni-food-matters-project.html

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12. http://rossieschwartz.wordpress.com/2012/02/26/94/

    I sautéed the Brussels sprouts separately with some pancetta. Absolutely delicious! Definitely a new favorite at home.

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13. Marcia, I am thrilled that you picked out this recipe. Thank you! I made mine with chiocciole, Brussels sprouts, and Fuji apples, and topped it with toasted pecans and a squeeze of lemon. It is now one of my very favorite simple winter dishes!

    http://cookieandkate.com/2012/baked-chiocciole-with-brussels-sprouts-figs-and-blue-cheese/

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    • Seriously yummy!! I made this dish for a dinner party last night, everyone loved it! Including me! I can’t wait to make it again and try the different variations. I tried the adaptation of the recipe you posted on cookieandkate.com with apples and gorgonzola. I made some adaptations (some intentional, some by mistake!):
      - I used organic fuji apples (fuji and gala have a similar flavor, but i always prefer the crisp texture of fuji, though it may not matter as much when baking the apple)
      - whole wheat shells (couldn’t find your recommended snail pasta)
      - toasted almonds instead of pecans–this was by accident. I burnt all the pecans I had. A happy mistake however! The almonds gave an excellent flavor!! And the nuts are no afterthought in this recipe! They make for the perfect bite! I even added extra to my plate
      - I used closer to a pound and a half of brussel sprouts – rather than 1 pound
      - I didn’t use any olive oil! (besides greasing the pan) I just realized this the day after. I totally forgot/missed this step when combining all the ingredients in the pot before transferring to the baking pan.
      - I also didn’t use any salt and pepper (besides about 1 tsp of salt in the pasta water). Oops! Also an oversight. I was very distracted–it’s stressful hosting a dinner party :/ But i swear it still tasted awesome!!
      - My pan was a rectangle, just smaller than 9×13.

      Sorry for the long post, i don’t have a blog to link to Thanks for this yummy recipe!!

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14. Pingback: The Food Matters Project- Baked Rigatoni « Constants Become Surreal

15. Great recipe especially for those italian food lovers in all of us! Here’s my link to the post! http://constantsbecomesurreal.wordpress.com/2012/02/27/the-food-matters-project-baked-rigatoni/

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16. I agree with everyone that this dish was quite interesting. Because I’m not a big fan of brussel sprouts or blue cheese, I merely swapped these out for broccoli and goat cheese. I also sprinkled in some good red pepper flakes for a punch. So good. The figs paired well with everything. Love love love!

    http://bigeatstinykitchen.com/2012/02/27/broccoli-fig-and-goat-cheese-pasta/

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17. Pingback: Food Matters Project: Baked Rigatoni with Brussels Sprouts, Gorgonzola and Tart Dried Cherries | foodandfrederick

18. This recipe was sooo surprisingly good. I couldn’t find fresh figs and didn’t feel like spending $6 for a small bag of dried ones so I successfully substituted dried tart cherries. http://foodandfrederick.com/2012/02/27/food-matters-project-baked-rigatoni-with-brussels-sprouts-gorgonzola-and-tart-dried-cherries/

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19. Pingback: baked rigatoni with brussels sprouts, dates, gorgonzola dolce, and prosciutto | 20something cupcakes

20. I am in love with this recipe! I did brussels sprouts, dates, gorgonzola dolce, and crispy prosciutto. http://www.20somethingcupcakes.com/2012/02/baked-rigatoni-with-brussels-sprouts-dates-gorgonzola-dolce/

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    • wow really loving everyone’s variations on this! definitely going to have to try this prosciutto one!

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21. I stepped away from blue cheese and substituted in fontina cheese and pears!

    http://cheesepleasebyjess.blogspot.com/2012/02/penne-with-brussels-sprouts-pear-and.html

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22. I sauteed the sprouts with shallots and a little sherry, used fontina instead of blue cheese, and added in some pears and walnuts. It was great!

    http://college.biggirlssmallkitchen.com/2012/02/the-food-matters-project-baked-rotini-with-brussels-sprouts-figs-pear-and-fontina.html

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23. I used onions and mushrooms in place of the figs, and added a layer of breadcrumbs on top. http://www.givingtable.org/archives/1692

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24. Pingback: ::: Baked Rigatoni with Brussels Sprouts, Figs, Pears, Apples, Fontina & Gruyère ::: | keely marie

25. I love Brussels sprouts! I roasted them and tossed them with Walnuts and Pecorino Romano. So good! http://laurajanelli.posterous.com/105676307

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26. Did anyone find/try fresh figs? I am so curious to know what it would be like with them. I made mine with apples, pears, dried figs, brussels sprouts, and a mix of Gruyere and Fontina. I toasted my almonds for the recipe’s called for topping and also grated fresh parm on top -these flavors really added something.
    http://keelymarie.com/2012/02/27/baked-rigatoni-with-brussels-sprouts-figs-pears-apples-fontina-gruyere/

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27. I used kale, gruyere, apple and a few other things in my version, it turned out really nice.
    http://www.mrsgarlichead.com/2012/02/baked-orecchiette-with-kale-and-apple.html

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28. Nice choice Marcia! I wouldn’t have tried this otherwise, and I just loved it!
    I used fontina instead of blue cheese. I mixed in some arugula. And instead of almonds, I sprinkled just a bit of crispy panko.
    http://www.loveandlemons.com/2012/02/27/rigatoni-figs-brussels-sprouts/

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29. I don’t know about others, but there weren’t any fresh figs available around here, and I checked three stores. I’m anxious to try the recipe with them– I think they’d be fabulous. Still great with the dried figs though, thank goodness.

    I’m so glad everyone had so much success– and so much fun!– with this recipe. Love reading your posts, everyone!

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30. Pingback: Rigatoni with figs & brussels sprouts | Love and Lemons

31. Hi Marcia,

    Thanks for the great pick! After hearing all the great reviews of this recipe I promise to be mroe adventurous and try the Brussels sprouts next time!
    For now, Here is my take on this recipe:

    I substituted the Brussels sprouts with spinach
    I substituted fontina for blue cheese
    I substituted dried cranberries for figs

    http://www.bigboxdetox.com/food-matters-project-baked-rigatoni

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32. Marcia- this recipe was perfect. I will definitely keep this one in my pocket for a quick dish to impress all of my friends (if they haven’t already tried it off of my blog!). Thanks again!

    http://fifthfloorkitchen.wordpress.com/2012/02/27/food-matters-project-4-rigatoni-with-vegetables-figs-and-blue-cheese/

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33. here’s my take! also, great as lunch the next day! http://simpleandamazing.blogspot.com/2012/02/food-matters-project-baked-casarecce.html

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34. What a satisfying recipe! I substituted sun-dried tomatoes for the figs, Fontina and Asiago for the blue cheese and made a porcini pangrattato to sprinke over the top. A hearty and earthy dish perfect for cool winter months!

    http://thesuburbanpeasant.wordpress.com/2012/02/27/baked-rigatoni-with-brussels-sprouts-sun-dried-tomatoes-and-porcini-pangrattato-the-food-matters-project/

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35. This is an unusual recipe and I ran into problems with the ingredients but it still worked and we enjoyed it. I respect Mark Bittman and trust his judgement on food. Looking forward to more Bittman cooking with you.

    http://bookcasefoodie.wordpress.com/2012/02/28/baked-rigatoni-with-brussels-sprouts-figs-and-blue-cheese-the-food-matters-project/

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36. Marcia! I thought a little bit of bacon would have been perfect in this dish, too!

    I actually liked the recipe with dried figs. I love a good fresh fig, but don’t think they would add the sweetness that the dried ones did, & I felt like the dish needed.

    http://lifewiththelushers.com/2012/02/meatless-monday-baked-rigatoni-with-brussels-sprouts-figs-blue-cheese/

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37. This dish turned out great–creamy, hearty, and comfort food-y. I followed the recipe pretty closely other than adding some caramelized onions. The figs I could give or take and would definitely love to try adding bacon. I usually sautee my brussel sprouts with some proscuitto and shallots so it would be a natural way to go for this dish.

    http://dinnerwithaura.wordpress.com/2012/02/27/baked-rigatoni-with-brussels-sprouts-figs-and-bleu-cheese-the-food-matters-project/

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38. Pingback: baked fusilli with brussels sprouts, apple, and fontina cheese « salt & pepper

39. So pleasantly surprised by this recipe! I didn’t think I would love the combination of ingredients, but they work so well together. I made mine with oven roasted brussels sprouts, gala apples, fontina cheese, and toasted almonds… love! I think next time I want to try apples and pears… yum.

    http://saltandpeppersf.com/2012/02/27/baked-fusilli-with-brussels-sprouts/

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40. Sorry for the delay. Late, late, late, but soooo worth the wait, I hope! I skipped the baking part and used pradera, an aged, nutty gouda, instead of bleu. Fantastic! Thanks for picking this recipe, Marcia.

    http://culinary-adventures-with-cam.blogspot.com/2012/02/food-matters-project-penne-with-brussel.html

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41. Good recipe choice. I didn’t change a thing. I found myself going back for more bites. A nice healthy comfort food alternative!

    Thanks!

    http://graciesfoodandfun.blogspot.com/2012/02/baked-rigatoni-with-brussell-sprouts.html

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42. Better late then never! – http://bit.ly/ys2EFa

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43. My family and I loved this recipe. I followed the recipe fairly closely, but used fusilli, pecans, and 1/2 cup dried figs. Delicious!
    http://wp.me/p1deO1-wy

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44. here’s my take! http://thecookingrn.blogspot.com/2012/02/baked-gobbetti-with-broccoli-asian-pear.html

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45. A completely different take, but still a good one! http://sogoodandtasty.blogspot.com/2012/02/shredded-brussels-sprout-tangerine.html

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46. Pingback: Rigatoni Brussel Sprout Bake + Figs | thefauxmartha

47. Nervous but LOVED it! http://thefauxmartha.com/2012/02/28/rigatoni-brussel-sprout-bake-figs/

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48. Yum! What a wacky combo that turned out to be super delicious! I decided to do a gluten free recipe for all those who may be interested. Bon appetit!

    http://www.artbymegan.com/daily-daydream/gluten-free-food-matters-project-recipe/

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49. I know I am late because I spotted this project too late but here is what I did nevertheless. I am excited to join and cannot wait for the next assignment

    http://prairiesummers.wordpress.com/2012/03/02/food-matters-project/

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50. Pingback: Shredded Brussels Sprout & Tangerine Salad

51. Pingback: Brussel Sprout, Fig, and Feta Ravioli {video} | Naturally Ella

52. Pingback: Food Matters Project: Baked Rigatoni with Brussels Sprouts, Gorgonzola and Tart Dried Cherries