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.
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.
- Savoy cabbage: 1 piece
3
Cut 100 grams of cream cheese and grate the remaining. Grate the parmesan.
- Semi-hard creamy cheese: 300 g
- Parmesan (Parmigiano Reggiano): 80 g
4
Peel the potatoes and cut them into small cubes.
- 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.
- Potato: 2 pieces
- Savoy cabbage: 1 piece
6
Melt butter in a large skillet over low heat.
- 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.
- Garlic: 4 cloves
8
Boil the pasta until al dente, drain the water, keeping 500 ml as it will be useful.
- Pasta: 500 g
9
Return the pasta to the pot and drizzle with olive oil to prevent it from sticking.
- 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.
- Butter: 100 g
- Pasta: 500 g
- Potato: 2 pieces
- Savoy cabbage: 1 piece
- Semi-hard creamy 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.
- Butter: 100 g
- Pasta: 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.
- Parmesan (Parmigiano Reggiano): 80 g
- Semi-hard creamy cheese: 300 g
13
Then remove the foil and keep in the oven until a crust forms.
14
Serve the casserole hot with wine.
