Cheesy Baked Rigatoni with Cabbage
I’ve teamed up with Blue Apron to share their meals with you including this Cheesy Baked Rigatoni. I’m really excited about it! I have been compensated for my time. All opinions are mine alone.
This Cheesy Baked Rigatoni is full of wholesome ingredients and is super easy to prepare. More cabbage than pasta, you get all the comfort without the guilt!
I’ve been hearing about Blue Apron (a meal delivery service) for years now, and you probably have, too. However, until I tried it myself, I didn’t realize how much all those other reviewers were holding out on me! On us.
Yes, there is the convenience of a box of fresh food showing up on your doorstep. You don’t have to plan your meals and you don’t have to shop for ingredients. You don’t have to buy a bottle of Chinese Five Spice powder when you only need a teaspoon.
But that’s not the whole story, and that isn’t even the most glorious selling point for me. FOR ME, Blue Apron is about the food. It’s about cooking. Blue Apron is teaching people to cook, and I couldn’t be more excited about it.
This creamy, cheesy Rigatoni baked with cabbage is a fantastic example of what Blue Apron is doing.
- Start with a few high-quality, seasonal, whole-food ingredients.
- Prepare them simply using classic cooking techniques.
- Serve delicious, home-cooked meals to your loved ones.
The food is DELICIOUS.
Even things that sound underwhelming, such as Seared Chicken with Squash and Potatoes, tastes better than restaurant food. I wanted to lick the plate. I ate both servings, one after the other. I made the recipe again a couple of days later. I’m not exaggerating.
It’s one of my favorite things about Blue Apron! You get these awesome, well-tested recipes from culinary professionals that taste GREAT, and you can make them yourself forevermore if you want to.
But meanwhile, you learn to cook along the way. In this Cheesy Baked Rigatoni recipe, you sauté some vegetables. You boil some pasta. You make béchamel sauce.
You dabble in Fontina cheese and Cone cabbage. You reserve pasta cooking water and thicken your sauce with it.
This is another thing I love about Blue Apron: They are teaching people to cook.
Whether it is constant reminders to season food as you go, simple butter sauces deglazed with vinegar, or the inclusion of fresh herbs, you are bound to up your game in the kitchen.
Even seasoned pros might be surprised. Several times, Blue Apron has sent me ingredients I’ve never heard of or used, including steam buns (a soft Asian roll), black garlic, Harissa paste, and Labneh (a kind of cheese). The meals including these ingredients didn’t last long enough to have their picture taken.
Don’t even get me started on their Pork Burger. Who knew goat cheese in your mustard could be such a good idea? Or that pickled beets were the best thing to happen to a burger since ketchup?
Whether you love cooking or hate cooking, Blue Apron makes cooking more fun. If you love it, a Blue Apron arrival is on par with Christmas morning. If you hate it, at least you don’t have to plan and shop, too.
Ready to try Blue Apron for yourself?
Get $30 off your first order with this coupon.
Or, try 3 meals free!
In the meantime, feel free to try out this delicious, comforting Cheesy Baked Rigatoni with Cabbage, courtesy of Blue Apron!
Save this Cheesy Baked Rigatoni to your “Dinners” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Cheesy Baked Rigatoni with Cabbage
Yield: 4 servings
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 Yukon Gold potatoes, diced
- 1 yellow onion, finely chopped
- 1 cone cabbage or 8 ounces green cabbage, shredded
- 6 fresh sage leaves, stacked and sliced (chiffonade)
- 8 ounces whole wheat Rigatoni pasta
- 2 tablespoons butter
- 4 cloves garlic
- 2 tablespoons flour
- 3/4 cup milk
- 4 ounces fontina cheese, grated
- 1/4 cup grated parmesan cheese
- Preheat oven to 475 degrees. Coat a 1-quart baking dish with butter or nonstick spray. Bring 2 quarts water and 1 tablespoon salt to boil.
- In a large skillet over medium-high heat, heat oil until shimmering. Add potato and onion and sprinkle with salt and pepper. Cook until softened, stirring occasionally, about 6 to 8 minutes.
- Add cabbage and sage and sprinkle with salt and pepper. Cook until has cabbage has wilted, stirring occasionally, about 1 to 2 minutes.
- Stir in one couple of water and cook until evaporated, stirring occasionally, about 10 to 12 minutes.
- Meanwhile, add pasta and cook until just shy of al dente, about 7 minutes.
- Remove 3/4 cup pasta cooking water and set aside. Drain thoroughly and wipe out pot.
- Return pot to stove and over medium-high heat, melt butter until foaming subsides. Stir in garlic until fragrant, about 30 seconds.
- Whisk in flour and cook until golden brown, about 30 seconds. Slowly whisk in milk and reserved pasta water until thickened, about 2 to 4 minutes.
- Remove from heat and stir in half the Fontina cheese until combined and melted. Season to taste with salt and pepper.
- To the cheese sauce, add cooked vegetables and cooked pasta. Stir throughly to combine and season to taste with salt and pepper. Transfer to prepared baking dish.
- Sprinkle remaining Fontina cheese and half the parmesan cheese over the pasta. Bake 8 to 10 minutes or until the cheese is melted and lightly browned.
- Remove from oven and let stand 2 minutes before serving. Garnish with remaining parmesan cheese.