Brussels Sprouts Bacon Pasta Bake
Brussels Sprouts Bacon Pasta Bake is a delicious potluck or Fall side dish! Made with Brussels sprouts, creamy cheese sauce, and pasta!
Freinds, we love this pasta dish for falltime. You may think the mother of all casseroles for Thanksgiving is the Green Bean Casserole! Yes, that’s a good traditional side dish, but today we’re sharing an even more delicious dish. A Brussels Sprouts Bacon Pasta Bake recipe.
Brussels Sprouts Bacon Pasta Bake
We love the combo of brussels sprouts and bacon. Because I know most of you love bacon, too, I think you’ll want to make this “cake pan” dinner!
This cheesy casserole, featuring Gouda Cheese, has all your favorite fall and winter flavors! The sautéed Brussels sprouts and bacon are oven-baked in a cheesy, creamy garlic sauce, topped with bubbling Gouda and Parmesan cheese!
And then add your favorite pasta. We love DeLallo’s Whole Grain Pasta!
Gather these ingredients for this Brussels Sprouts Bacon Pasta Bake
- Penne pasta, (we used DeLallo Whole Wheat)
- Italian bread crumbs
- Unsalted butter
- Lemon
- Gouda cheese
- Kosher salt + pepper
- Cloves garlic
- Brussels sprouts
- Shallot
- Bacon
- Heavy cream
- Chives
- Parmesan
How to serve a pasta bake
This hearty pasta bake recipe can be on the table and ready to eat in less than an hour – an easy, family-appropriate midweek meal. Or, it’s great for entertaining!
If you’re not a lover of Brussels sprouts, well, you may change your mind after diving into this cheesy bake, the ultimate comfort dish!
Serve with a side salad and hot crunchy bread.
It’s also great re-heated in the microwave for lunch the next day.
You can even bring it to a tailgate party (nice and hot). Everyone will rave over this dish!
How do you make a Brussels Sprouts Bake?
- Breadcrumb topping: In a small mixing bowl, combine bread crumbs, butter, gouda, Parmesan, and salt and pepper to taste. Toss gently and set aside.
- Cook pasta according to package—rinse and set aside.
- Heat a sauté pan over medium heat. Add the bacon, stirring frequently, or until the bacon begins to render its fat, then shallots. Stir until they begin to caramelize.
- Add Brussels sprouts and garlic, and cook until they are just beginning to brown. Deglaze the pan with the lemon juice, stirring to get any bits off the bottom of the pan, and remove from heat.
- In a large bowl, add pasta to the Brussels sprouts and mix. Set aside.
- In a medium saucepan, melt the butter. Add chives and cream, stirring frequently. Bring to a boil, then reduce heat and simmer cream. Add the remaining gouda and stir until melted. Salt and pepper to taste, then pour sauce over Brussel sprouts and pasta mixture.
- Pour into a 9X9 baking dish. Sprinkle the breadcrumb mixture over the top. Cover with foil and bake. Remove foil and bake until the top is golden and crisp.
TIP: For extra crispiness, broil on high, 2 racks under the broiler. Remove from oven and let rest for 10 minutes. Serve warm.
Our daughter made this delicious Brussels Sprouts and Bacon Pasta Bake that I came home to the other night.
We were just trying it out for Thanksgiving this year, and it passed the test with flying colors!
Think ahead for a side dish for Thanksgiving, or a main dish for a weeknight or potluck meal.
ENJOY!
More Brussels sprouts recipes to try:
You can also try my Pancetta Roasted Brussels Sprouts or Shaved Brussels Sprout Salad. You can also try my friend Amy’s Brussels Sprouts sauteed and coated in rich molasses!
Get the Recipe:
Brussels Sprouts Bacon Pasta Bake
Ingredients
- 8 oz penne pasta, (we used DeLallo Whole Wheat)
- ½ cup Italian bread crumbs
- 3 Tbsp. unsalted butter, melted
- 2 tsp. lemon zest
- 10 oz. about .5 lb grated gouda cheese, divided 8 oz and 2 oz
- 1 ½ tsp. kosher salt, plus more to taste
- 1 ½ tsp. pepper, plus more to taste
- 2 cloves garlic, minced
- 1 lb. Brussels sprouts, rinsed, peeled and quartered
- 1 large shallot, peeled and minced
- 5 slices bacon, chopped
- 1 Tbsp. lemon juice
- 1 Tbsp. unsalted butter
- 1 cup heavy cream
- ½ cup chives, plus some to top
- ¼ cup grated Parmesan
Instructions
- Preheat oven to 375 degrees F.
- Breadcrumb topping: In a small mixing bowl, combine bread crumbs, butter, 2 oz. gouda, ¼ c Parmesan, and salt and pepper to taste. Toss gently and set aside.
- Cook pasta according to package—rinse and set aside.
- Heat a sauté pan over medium heat. Add the bacon, stirring frequently for 2 minutes, or until the bacon begins to render its fat, then shallots. Stir until they begin to caramelize, 5-6 minutes. Add Brussels sprouts and garlic, and cook until they are just beginning to brown, 7 more minutes. Deglaze the pan with the lemon juice, stirring to get any bits off the bottom of the pan, and remove from heat.
- In a large bowl, add pasta to the Brussels sprouts and mix. Set aside.
- In a medium saucepan, melt the butter. Add chives and cream, stirring frequently. Bring to a boil, then reduce heat and simmer cream. Add the remaining 8 oz. of gouda and stir until melted. Salt and pepper to taste, then pour sauce over Brussel sprouts and pasta mixture.
- Pour into a 9X9 baking dish. Sprinkle the breadcrumb mixture over the top. Cover with foil and bake for 15 minutes. Remove foil and bake for another 20-25 minutes, or until the top is golden and crisp. For extra crispiness, broil on high, 2 racks under the broiler. Remove from oven and let rest for 10 minutes. Serve warm.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
