Shells & Brussels Sprouts Recipe

Pasta shells: These are small, shell-shaped pasta that hold sauces and ingredients well.

Brussels sprouts: A type of small cabbage that is halved for this recipe, providing a tender and slightly crispy texture when roasted.

Olive oil: Used to coat the brussels sprouts, helping them roast to perfection.

Salt: Enhances the flavor of the dish.

Black pepper: Adds a bit of heat and depth to the flavor profile.

Parmesan cheese: A hard, aged cheese that is grated and sprinkled over the dish for a savory finish.

When roasting brussels sprouts, make sure to spread them out evenly on the baking sheet to ensure they roast properly. Crowding the brussels sprouts can cause them to steam rather than roast, resulting in a less crispy texture. For an extra layer of flavor, consider adding a splash of balsamic vinegar or a sprinkle of garlic powder before roasting.

• pasta shells - Substitute with penne: Penne has a similar texture and can hold sauces well, making it a good alternative to pasta shells.

• halved brussels sprouts - Substitute with broccoli florets: Broccoli florets provide a similar crunch and can be roasted or sautéed in the same way as brussels sprouts.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in cooking.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• black pepper - Substitute with white pepper: White pepper has a slightly milder flavor but can be used in the same quantity to provide a similar level of heat.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly sharper flavor, making it a good alternative to parmesan cheese.

• Allow the pasta shells and brussels sprouts to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.

• Transfer the cooled dish into an airtight container. Make sure the container is large enough to avoid squishing the brussels sprouts and pasta together.

• For short-term storage, place the container in the refrigerator. The dish will stay fresh for up to 3-4 days.

• If you wish to freeze the dish, use a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.

• When freezing, consider dividing the dish into individual portions. This makes it easier to reheat only what you need, reducing waste.

• To reheat from the refrigerator, transfer the desired portion to a microwave-safe dish and cover it loosely with a microwave-safe lid or plastic wrap. Microwave on medium power in 1-minute intervals, stirring in between, until heated through.

• For oven reheating, preheat your oven to 350°F (175°C). Place the dish in an oven-safe container, cover with aluminum foil to retain moisture, and heat for about 15-20 minutes or until warmed through.

• If reheating from frozen, it's best to thaw the dish in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated leftovers.

• To enhance the flavor upon reheating, consider adding a bit more olive oil or a sprinkle of fresh parmesan cheese before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the pasta shells and brussels sprouts evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through. Remove the foil for the last 5 minutes to regain some crispiness on the brussels sprouts.

• Stovetop Method: In a large skillet, add a splash of olive oil and heat over medium heat. Add the leftover pasta shells and brussels sprouts. Stir occasionally to ensure even heating. Cook for about 5-7 minutes, or until everything is heated through. If it seems dry, add a tablespoon of water or vegetable broth.

• Microwave Method: Place the pasta shells and brussels sprouts in a microwave-safe dish. Sprinkle a few drops of water over the top to keep it from drying out. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 30-second intervals if needed, until fully warmed.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the brussels sprouts and pasta shells in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help to regain some of the crispiness of the brussels sprouts.

• Steaming Method: Place the pasta shells and brussels sprouts in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until heated through. This method helps retain moisture and keeps the dish from drying out.

• Oven: Used to roast the brussels sprouts at 400°F (200°C) until they are tender and slightly crispy.

• Pot: Used to cook the pasta shells according to the package instructions.

• Colander: Used to drain the cooked pasta shells after boiling.

• Mixing bowl: Used to toss the halved brussels sprouts with olive oil, salt, and black pepper.

• Baking sheet: Used to spread the brussels sprouts for roasting in the oven.

• Large bowl: Used to combine the cooked pasta shells and roasted brussels sprouts before serving.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Grater: Used to grate the parmesan cheese for sprinkling over the dish.

• Tongs: Used to toss and mix the pasta shells and brussels sprouts together.

• Knife: Used to halve the brussels sprouts before roasting.

Pre-cook the pasta: Cook the pasta shells a day ahead and store them in the fridge to save time on the day of preparation.

Use pre-cut brussels sprouts: Buy pre-cut brussels sprouts from the store to skip the halving step.

Roast while boiling: Roast the brussels sprouts while the pasta is boiling to streamline the process.

One-pan method: Combine the pasta and brussels sprouts on the baking sheet for the last 5 minutes to heat everything together.

Pre-grated cheese: Use pre-grated parmesan cheese to avoid the extra step of grating.