Cheesy broiled sheet pan pasta with vegetables

***RECIPE, SERVES 4-6***

8 oz (223g) cascatelli or other large pasta shape
1 lemon
2 lb (908g) brussels sprouts
2 carrots
2 shallots
4 oz (113g) thick diced pancetta (or any fatty cured meat, or none at all)
8 oz (223g) mozarella
8 oz (223g) ricotta
1 red chili
2 garlic cloves
panko breadcrumbs
pecorino or parmesan cheese
fennel seeds
thyme (or other fresh herb)

Start by making the breadcrumb topping. Zest the lemon, grate up a little pile or pecorino or parmesan cheese, thin-slice the chili, pick some thyme leaves, peel the garlic, and chop all of these ingredients into each other until fine. Combine with an equal quantity of panko and set aside. Save the rest of the lemon for later.

Grate the mozzarella and set aside. Prep the brussels sprouts by trimming off the stem ends and any decaying outer leaves and then quarter them. Slice the carrots thinly. Peel and chop the shallots.

Get a pot of salted water coming to a boil for the pasta. Lay the pancetta out on a sheet pan in an even layer, put it in the oven and turn on the broiler/grill. Get the pasta boiling — you'll cook it until it's a couple minutes away from being done, then drain and reserve.

When the pancetta has leaked out a lot of fat and it's about as crispy as you want it, pull the pan out, toss in the sprouts, carrots, fennel seeds, and enough salt for all the veg. Spread into an even layer and return to the broiler until the veg looks almost cooked.

Take the pan back out, toss in the drained pasta and about a third of the mozzarella. Use a spoon to drop the ricotta onto the pan in dollops. Scatter the remaining mozzarella across the top, avoiding the ricotta dollops (you want to leave them exposed on top so they brown). Do the same with the breadcrumb topping.

Return the pan to the broiler and cooked until brown and crispy on top. Squeeze lemon juice over everything and eat.

[archieenry]

Waiting for Adam to create a crust only starter so I can eat this with a crust pie to have a three course crust only meal

[luisyanez]

Adam is turning from the acidity guy into the broiler guy

[PumpedChef]

I love the style of the cooking video. It's just perfect for most people who aren't looking for 3 Michelin-star food but still pack flavor and freshness. THANK YOU!

[covariance]

Making only the top crispy part of a casserole is such a Seinfeld idea lol. Like George raving over the "pudding skin singles" or Elaine's "Top of the Muffin to you!!!" idea.

"That's a million dollar idea! Just sell the [muffin] tops!"

[justinguitarcia]

as someone who worked in kitchens for years and was always unsatisfied with weaker home ovens, the broiler has been my best friend. I love going to friends and cooking and showing them the magic of that underutilized high heat feature of their oven. who doesnt love extra caramelized, crunchy goodness?

[yourguysheppy]

One thing I really appreciate about your recipes is that you take an aside to say 'or use whatever you like here' for several of the ingredients. You're doing Alton Brown proud with the no-pretense laid back style of cooking!

[drakengarfinkel]

I’ve been doing this recipe since 2020 when I spent several weeks trying to figure out how to min-max for crispy pasta. Cooking this dish in an air fryer is also super effective.

[joshc-dev]

I really love your broiled series. You are helping people to use what they are often scared to use.

[ryoungatlmidotnet]

Made this tonight, fantastic. Not as heavy as all that cheese might make you think. I did it veggie, using Ghee as my fat, and low fat cottage cheese instead of ricotta. The lemon juice finish really hits the spot.

[Faenwolf]

Great inspiration - I love crispy pasta… this method seems so obvious and still I would not have come up with it myself. Thanks!

[CZPanthyr]

The 15 year old grandson who loves to cook (and is autistic) watched this with me and told me I needed to get the stuff to make it because the video was making his mouth water! I would call that a Great Review!

[annbrookens]

As a kid, I always loved that top layer of pasta casseroles. I'd forgotten since I haven't really had one for years!

[kinghunternick]

Babe wake up, it’s the guy who cooks everything with his broiler and seasons his cutting board! Lol all love. Great content, always.

[Baurax]

Using his knife to stir the pasta. What a madlad he is. Love it!

[adamplace]

The recipe is vaguely reminiscent of a wonderful dish my former in-laws would make called "Pasta Louie" - came from a head chef at a restaurant/inn right near the NY/PA border that was around for a century. It was always a fancy place to go when I was very young, but no longer exists, so I'm glad it's spiritual brother is being featured like this.

(For the record, the vegetable they used was bell pepper, , butter instead of ricotta, and used Italian sausage instead of pancetta, and more of it, but again, vaguely reminiscent.)

[jimicapone]

Bake shelf stable gnocchi with peppers, onions, & cherry tomatoes tossed in olive oil, salt, & pepper. One of my favorite easy meals.

[ForTheHopefulSorrow]

Hey Adam! I very much appreciate this video as someone who doesn't do much cooking. I'm a college student what do you expect? But I always enjoy your videos and seeing this video got published when I was sick today it made it less of a pain in the ass to deal with. I also always enjoy when you talk about Buffalo and Western New York as I've lived here all of my life. But seriously I enjoy your videos so much I don't think English has the right word to explain how lovely your channel is. Thank you so much!

[brasilbuc]

I read “boiled pasta” for a second and was like “Damn Adam, good stuff”

[TiberiusKringle]

Slightly dried/baked pasta is such lovely thing.

[Lukiul]

I‘m always amazed by the huge shallots he pulls out, instead of presumably huuge onions. Here in Germany I‘d say most onions that are regularly sold arn‘t much larger than those shallots and even the larger ones seem to bemaybe double, maybe thrice the site of those shallots. I wonder why that is