Cheesy Baked Rigatoni with Cabbage
This Cheesy Baked Rigatoni is full of wholesome ingredients and super easy to prepare. More cabbage than pasta, you get all the comfort without the guilt!
Main Course, Side Dish
salt and freshly ground black pepper
Yukon Gold potatoes
cone cabbage or 8 ounces green cabbage
fresh sage leaves
stacked and sliced (chiffonade)
whole wheat Rigatoni pasta
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.
Adapted from Blue Apron's Recipe #995, Baked Whole Wheat Rigatoni with Cone Cabbage & Sage.