Red Wagon Pizza’s, Baked Fusilli with Roasted Brussels Sprouts
Much love to MSP favorite, Red Wagon Pizza Co. for their delicious cheesy pasta bake recipe.
Fusilli pasta baked with roasted chicken in a extra cheesy Parmigiano Reggiano béchamel and topped with mozzerella cheese. Served with roasted Brussels sprouts.
Difficulty:
Medium
Time:
40 - 45 minutes
Calories: 908
Fat: 47g
Carbs: 83g
Protein: 51g
ABOUT THE DISH
Fusilli are thick, corkscrew or spring shaped pasta. The pasta is made by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a
corkscrew shape.
The fusilli we are using for this dish are from Sunrise Creative Gourmet in St. Paul, MN.

This recipe was designed by local chef:
Peter Campbell - Red Wagon Pizza Co.
It started in New Jersey, grew in Detroit, and came to life in Minnesota. Peter Campbell and his wife Jacquie Campbell have been running Red Wagon as a part- time passion project for a few years, building a fan-base from their regular perch at The Linden Hills Farmer’s Market. In addition to pizzas, Red Wagon serves 36 beers on tap and offers an eclectic list of 20 moderately-priced wines by the glass. They also serve a rotating array of wood-fired skillets, single-dish creations featuring signature ingredients like house-made sausages and Stickney Hill cheeses.
Ingredients
Chicken thighs
Fusilli pasta
Brussels sprouts
Garlic
Lemon
Heavy Cream
2% Milk
Parmigiano Reggiano
Mozzarella cheese
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Cooking terms for this recipe
Al Dente
Literally to the tooth. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Broil
To cook by direct exposure to radiant heat.
Simmer
To stew gently below or just at boiling point.
What you need
Medium oven safe sauté pan
Medium mixing bowl
Large mixing bowl
Medium sauce pot with lid
Foil lined baking sheet