Pasta casserole with Savoy cabbage and cheese

6 servings

60 minutes

Pasta casserole with savoy cabbage and cheese is a refined dish of Italian cuisine that combines the creaminess of soft cheese, the sharpness of parmesan, and the light sweetness of savoy cabbage. Its origins trace back to the traditions of Northern Italy, where vegetables and pasta harmoniously come together in hearty, warming dishes. The rich texture of the casserole, with its crispy golden crust and soft creamy center, makes it perfect for a cozy dinner. Garlic butter adds depth to the flavor while potatoes contribute richness. The casserole is served hot alongside a glass of white wine that highlights its delicate creamy notes. It is ideal for both family evenings and festive dinners, captivating those who appreciate the harmony of simple ingredients and the refined culinary magic of Italy.

Energy value per serving

• Calories: 674.9
• Proteins: 29.8g
• Fats: 26.7g
• Carbohydrates: 77.3g

Ingredients

• Savoy cabbage: 1 pc
• Semi-hard cream cheese: 300 g
• Parmesan cheese: 80 g
• Potato: 2 pc
• Butter: 100 g
• Garlic: 4 clove
• Paste: 500 g
• Extra virgin olive oil: to taste
• Salt: to taste

Cooking steps

1. Prepare all the ingredients. Preheat the oven to 160 degrees.

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

   Required ingredients:

   • Savoy cabbage: 1 piece

3. Cut 100 grams of cream cheese and grate the remaining. Grate the parmesan.

   Required ingredients:

   • Semi-hard cream cheese: 300 g
   • Parmesan cheese: 80 g

4. Peel the potatoes and cut them into small cubes.

   Required ingredients:

   • Potato: 2 pieces

5. Boil potatoes in a large pot for about 15 minutes, being careful not to overcook. Add cabbage in the middle of cooking. Drain the water.

   Required ingredients:

   • Potato: 2 pieces
   • Savoy cabbage: 1 piece

6. Melt butter in a large skillet over low heat.

   Required ingredients:

   • Butter: 100 g

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.

   Required ingredients:

   • Garlic: 4 cloves

8. Boil the pasta until al dente, drain the water, keeping 500 ml as it will be useful.

   Required ingredients:

   • Paste: 500 g

9. Return the pasta to the pot and drizzle with olive oil to prevent it from sticking.

   Required ingredients:

   • Extra virgin olive oil:  to taste

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

    Required ingredients:

    • Butter: 100 g
    • Paste: 500 g
    • Potato: 2 pieces
    • Savoy cabbage: 1 piece
    • Semi-hard cream cheese: 300 g

11. Pour all of this with garlic oil and pasta cooking water. The sauce should not be too thick or too watery. You may not need all the water.

    Required ingredients:

    • Butter: 100 g
    • Paste: 500 g
    • Salt:  to taste

12. Sprinkle with parmesan and the remaining cream cheese on top. Cover the dish with foil and bake in the oven for 15 minutes.

    Required ingredients:

    • Parmesan cheese: 80 g
    • Semi-hard cream cheese: 300 g

13. Then remove the foil and keep in the oven until a crust forms.

14. Serve the casserole hot with wine.