1 3/4 lb brussles sprouts, trimmed and halved
1 baking potato, peeled and diced
1 lb pasta, of choice
Salt, to taste
1/2 cup ricotta
8 oz gruyere, diced
3 tbsp unsalted butter
1 garlic clove
4 sage leaves, shredded
1/2 cup parmesan
Preheat oven to 400F. Bring an entire pot of water to a boil and salt. Add in the prepared brussels sprouts, potato, and pasta and cook for about 8-10 minutes or until potato is tender and pasta is near al dente. Reserve 2 cups of pasta water.
Add the pasta, brussels sprouts and potato into a 10×15 inch roasting pan and add ricotta, gruyere and 1 cup pasta water and toss. If pasta is dry, add more water.
Warm the butter, olive oil and garlic in a saucepan and melt and sizzle. Add in the sage leaves and stir and fry for about 30 seconds. Spoon over pasta and sprinkle with parmesan. Bake for 20 minutes or until top is light golden in color. Let cool for 10 minutes and serve.