Baked rigatoni with Brussels sprouts, figs, and blue cheese from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 221) by Mark Bittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on December 12, 2011

    Pg 221 This is a pretty good dish for the fall with sharp flavour of the blue cheese being offset by the sweetness of the figs and the savouriness of the brussels sprouts. I ended up broiling for a little bit to crisp up the top a bit and the results were pretty good. The dish would be improved by a touch more blue cheese, maybe an oz or two, ad possibly a breadcrumb and parmesan topping.

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Reviews about this recipe

  • Eats Well with Others

    While the mix of brussels sprouts, dried figs, blue cheese, and pasta may seem strange at first...it actually somehow all just works, with each component playing off the strengths of the others.

    Full review

  • Twenty by Sixty

    This dish is fabulous! At least I think so, and so do the folks with whom I shared it. You know, sometimes living on the edge can really pay off, and this recipe is a perfect example of it.

    Full review
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