Baked Cavatappi and Brussels Sprouts Alfredo


Smoky bacon and melted cheese pack scrumptious flavor into this creamy baked pasta.

5.0 from 1 reviews
Baked Cavatappi and Brussels Sprouts Alfredo
Serves: 4 servings
  • 4 slices thick-cut bacon, chopped
  • ¾ pound Brussels sprouts, halved
  • 1 cup chopped red onion
  • 2 cloves garlic, minced
  • ½ pound cavatappi pasta, cooked according to package directions
  • 1 (15-ounce) jar four-cheese Alfredo sauce
  • 1 cup shredded Gruyère cheese (4 ounces), divided
  • 1 (4-ounce) jar diced pimiento, drained
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  1. Preheat oven to 375°.
  2. In a large cast-iron skillet, cook bacon over medium heat until crisp, 8 to 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  3. Add Brussels sprouts and onion to pan; cook over medium-high heat until lightly browned, about 6 minutes. Add garlic; cook for 1 minute. Remove from heat; stir in cooked pasta, Alfredo sauce, ½ cup cheese, pimiento, salt, pepper, and bacon until combined.
  4. Spoon pasta mixture into 4 (6-inch) cast-iron baking dishes; sprinkle with remaining ½ cup cheese. Place dishes on a rimmed baking sheet.
  5. Bake until hot and bubbly, about 20 minutes. Let stand for 10 minutes before serving.




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