Cheesy broiled sheet pan pasta with vegetables
Ingredients: cascatelli or other large pasta shape, lemon, brussels sprouts, carrots, shallots · 35 min cook time · 490kcal · $22.50
Ingredients
223g cascatelli or other large pasta shape, 1ea lemon, 908g brussels sprouts, 2ea carrots, 2ea shallots, 113g thick diced pancetta, 223g mozarella cheese, 223g ricotta cheese, 1ea red chili, 2ea garlic cloves, 50g panko breadcrumbs, 30g pecorino or parmesan cheese, 1손가락 집기 fennel seeds, 1줄기 thyme
Instructions
1. Get a pot of water to a boil, add a big pinch of salt. Grate lemon zest, pecorino cheese, pick thyme leaves, slice red chili thin, and smash garlic cloves. Chop them all together into a fine mixture, then blend with an equal quantity of panko breadcrumbs to make the topping.
2. Grate low moisture mozzarella cheese and set aside.
3. Trim the stems of brussels sprouts and quarter them. Thinly slice the carrots.
4. Spread thick diced pancetta on a sheet pan, place it into a cold oven, and turn on the broiler to slowly heat and render the fat.
5. Drop pasta into boiling water and cook for about 10 minutes (shorter than package directions).
6. Add the brussels sprouts and sliced carrots to the rendered pancetta fat on the sheet pan, season with salt, mix well, and place under the broiler.
7. Peel and dice shallots fine. Add shallots and whole fennel seeds to the vegetables halfway through roasting, toss, and return to the broiler.
8. Drain the cooked pasta and give it a shake occasionally so it doesn't stick.
9. Turn off the broiler temporarily. Add about a third of the grated mozzarella and all of the drained pasta to the roasted vegetables and toss.
10. Drop dollops of ricotta cheese across the mixture, scatter the remaining mozzarella and the seasoned breadcrumb topping over everything, and drizzle with olive oil.
11. Broil until golden brown and crispy on top, then squeeze fresh lemon juice all over before serving directly from the pan.
Source: Watch the original video