Loaded Brussel Sprout & Tomato Pasta Bake With Chicken & Sausage

1. 1

   Preheat oven to 375F. On the stove top in a deep pan on medium low heat add 1 tbsp. of olive oil and add sausage. Cook 5 minutes. Then, add chicken and cook an additional 5 minutes.

2. 2

   To sausage and chicken mixture, add onion and cook 5 minutes until onion is translucent. Add garlic and chili pepper and cook 1 minute. Add brussel sprouts and 1/4 tsp nutmeg, 1/2 tsp each of salt pepper and cook 5 minutes. Remove mixture from pan. Place in a large bowl for later use.

3. 3

   Meanwhile, place milk in a saucepan and heat on low. Also, in a large pot cook pasta per package instructions to al dente. Drain pasta.

4. 4

   Now, make your sauce. In same sauce pan that you used to cook the sausage mixture melt butter. Add flour to form a paste and cook about 2-3 minutes. About a cup and half at a time, add milk. Mixture will thicken. As it thickens, add another cup or so of milk. Continue until milk is used and sauce is thickened. Add 1/2 tsp each of salt and pepper and 1/4 tsp of nutmeg. Mix two of the cheeses together in a bowl. Off heat, add 4.5 cups of cheese to the sauce (reserve 1/2 cup for the top). This will take about 8-10 minutes in total.

5. 5

   Spray baking dish (about 9x13) with Pam. Now, combine everything! In the same pot the pasta was boiled in, add sausage mixture, drained pasta, sauce mixture and 1.5 cup of grape tomatoes. Stir to combine. Pour in baking dish.

6. 6

   Mix panko with the remaining 1/2 cup of cheese and sprinkle on pasta. Top with half cup of reserved grape tomatoes. Bake, covered with foil, for 25 minutes. Increase heat to 400F, remove cover and bake for an additional 15 minutes until bubbly and brown. Wait for 10 minutes before digging in!

* Per serving · 4 servings · Values may vary.