Food Matters Project: Baked Rigatoni

This week Marcia over at Twenty by Sixty choose Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese for this week’s Food Matters project.

I strayed quite far from this recipe.  As some of you know Eric and I have a reputation for being picky eaters.  We don’t like brussel sprouts or blue cheese.  Despite not being keen on either of these ingredients, I was excited that Marcia choose this recipe.  Marcia: Next time I make this recipe I promise to be more adventurous and try it with the blue cheese and brussel sprouts!

This recipe really highlights the great thing about Bittman’s food matters cookbook.  The recipes are well balanced, simple and act like a template.  Ingredients can be substituted to match your taste or the food in your fridge!

We were meant to go to an Oscar party last night but Eric was sick.  I needed to throw something together for dinner and this recipe was great for using things up in our fridge.

  • I substituted the brussel sprouts with spinach
  • I substituted fontina for blue cheese
  • I substituted dried cranberries for figs
For the full recipe check out Marcia’s blog.


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  1. says

    Love the use of spinach. I have some that I need to use up and I should have added it in my dish. But, I forgot about them until I saw your post. I love fontina and I wish I had some on hand to throw in. This looks yum!

  2. says

    Hi Margarita, thanks for stopping by! Throwing questionable spinach into pasta recipies has really helped me stop wasting food! Just check out your version of the recipe… it looks delicious!

  3. says

    Hi Kristen, the versatility of Bittman’s recipes is the best part of this cookbook. I find it really helps me use up food in my fridge and waste less! Thanks for stopping by!

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