Hearty Whole Wheat Pasta With Brussels Sprouts, Cheese and Potato

• 1 3/4 pounds brussels sprouts, trimmed and halved
• 1 (8-ounce) baking potato, peeled and in 1-inch dice
• 1 pound whole wheat or spelt tortiglioni or penne
• Salt, to taste
• 1/2 cup ricotta
• 8 ounces Gruyere, in 1/2-inch dice
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 4 sage leaves, shredded

1. Heat oven to 400 degrees.
2. Bring a large pot of water to a boil.
3. Salt the water generously, then add brussels sprouts, potato and pasta, and let water come back to a boil.
4. Cook for about 8 to 10 minutes, or until potato is tender and pasta is al dente.
5. Just before draining, remove 2 cups of the cooking liquid and set aside.
6. Tip drained pasta, brussels sprouts and potato into an approximately 10-by-15-inch roasting pan (or a 9-by-13-inch lasagna dish), then add ricotta, Gruyere and 1 cup cooking water, and toss well.
7. Add more liquid if you think the pasta is too dry.
8. Warm butter, olive oil and garlic in a small saucepan and, when melted and beginning to sizzle gently, add sage and fry for about 30 seconds.
9. Spoon or dribble the butter and sage over the pasta.
10. Sprinkle with Parmesan and bake for 20 minutes, by which time the surface will be scorched a light gold.
11. Let stand for at least 15 minutes before eating.

brussels sprouts, baking potato, whole wheat, salt, ricotta, gruyere, unsalted butter, olive oil, garlic, sage

Taken from cooking.nytimes.com/recipes/1014588 (may not work)