Pasta Casserole with Savoy Cabbage and Cheese

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The original recipe uses pizzoccheri pasta, which is made from buckwheat flour. We used fusilli made from buckwheat flour to stay closer to the original taste. You can also try making pizzoccheri from scratch or substitute it with linguine or another type of pasta.

Ingredients

White Cabbage - 1 piece
Semi-soft cream cheese - 10.6 oz
Parmesan Cheese - 2.8 oz
Potato - 2 pieces
Butter - 3.5 oz
Garlic - 4 cloves
Pasta (corkscrew) - 17.6 oz
Olive Oil - to taste
Salt - to taste

Step by Step guide

Step 1

Prepare all the ingredients. Preheat the oven to 320°F.

Step 2

Remove the tough outer leaves from the cabbage and slice it into thin strips.

Step 3

Cut 100 grams of cream cheese into pieces, and grate the remaining amount. Grate the Parmesan cheese.

Step 4

Peel the potatoes and cut them into small cubes.

Step 5

Boil the potatoes in a large pot until tender (about 15 minutes), being careful not to overcook them. Halfway through the cooking, add the cabbage. Drain the water.

Step 6

In a large skillet, melt the butter over low heat.

Step 7

Crush the garlic cloves with the flat side of a knife, add them to the oil, and sauté until soft. The oil should not darken.

Step 8

Cook the pasta until al dente, then drain, reserving 500 ml of the water for later use.

Step 9

Return the pasta to the pot and drizzle with a little olive oil to prevent it from sticking together.

Step 10

Pour a little melted butter mixed with garlic into a baking dish, and layer the ingredients: pasta, potatoes with cabbage, slices of cheese, and almost all of the grated cream cheese.

Step 11

Drizzle everything with garlic oil and some pasta cooking water. The sauce should not be too thick or too watery. You may not need to use all the water.