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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.

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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

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 350ºF. Rinse and dry all produce. Remove the bottoms of the Brussles sprouts and cut into quarters. Mince the garlic. Cut lemon in half and juice. Grate the Parmigiano Reggiano. Grate the mozzarella cheese. Bring 6 cups of salted water to a boil. Remove chicken from package, rinse and pat dry.

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Step 2: MAKE SAUCE & COOK PASTA

In a medium sauce pot add the milk and heavy cream and bring to a low simmer. While whisking, slowly add the grated Parmigiano Reggiano. When melted add 2 tbsp. of lemon juice and a pinch of salt and black pepper. Reduce heat to low to keep warm and cover until needed. While the sauce is staying warm, add the fusilli pasta to the boiling water and cook for 8-10 minutes until al dente. Drain well and set aside.

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Step 3: ROAST CHICKEN

Generously season the chicken with salt and black pepper. Place in a medium oven safe pan and roast in the oven for 25 minutes flipping over half way through. Remove from the oven and carefully shred or chop into bite-sized pieces, place in a bowl and set aside (save the pan for step #5.) While the chicken is roasting move on to roast Brussles sprouts (step #4). USDA recommends cooking poultry to an internal temperature of 165ºf

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Step 4: ROAST BRUSSELS SPROUTS

In a medium mixing bowl toss the Brussels sprouts with the minced garlic, 1 tsp. of oil and a pinch of salt and pepper. Place the brussels on a foil lined baking sheet and roast in the oven for 30 minutes. Cover and set aside to keep warm.

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Step 5: FINISH THE PASTA

Turn the oven broiler on high. In the same oven safe pan you roasted the chicken in, add the pasta, cheese sauce and chopped chicken. Mix well to combine. Sprinkle the top of mixed pasta with shredded mozzarella. Place pan under the broiler and cook for 4-5 minutes until the cheese is a nice golden brown. Turn the oven broiler on high. In the same oven safe pan you roasted the chicken in, add the pasta, cheese sauce and chopped chicken. Mix well to combine. Sprinkle the top of mixed pasta with shredded mozzarella. Place pan under the broiler and cook for 4-5 minutes until the cheese is a nice golden brown.

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Step 6: PLATE YOUR DISH

Divide the pasta bake between two bowls and serve the Brussels sprouts on the side. Enjoy!