Baked Whole Wheat Rigatoni with Cone Cabbage & Sage

Baked Whole Wheat Rigatoni

with Cone Cabbage & Sage

50 MIN
3 Servings
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From the Test Kitchen

This hearty baked rigatoni draws on the rustic flavors of northern Italian cuisine. Earthy sage complements of Yukon Gold potato and cone cabbage (named for its unique shape), creating a base with plenty of cool-weather character. We’re tossing the vegetables with wholesome pasta in a creamy Fontina cheese béchamel—a classic white sauce made by whisking milk into a roux (simply flour cooked with butter) until thickened and smooth. Baking it all together deliciously melds the ingredients and creates a satisfyingly crispy surface.

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  • Nutrition
    PER SERVING
  • Calories
    655 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Medium dice the potato. Peel and small dice the onion. Cut out and discard the cabbage core; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. Peel and mince the garlic. Grate the Fontina cheese (discarding any rind).

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato and onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened. Add the cabbage and sage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the cabbage has wilted. Add 1 cup of water and cook, stirring occasionally, 10 to 12 minutes, or until the water has cooked off. Remove from heat.

Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly. Wipe out the pot.

Make the béchamel sauce:
4 Make the béchamel sauce:

While the vegetables continue to cook, in the same pot, heat the butter on medium-high until melted. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, stirring frequently, 30 seconds to 1 minute, or until golden brown. Slowly whisk in the milk and reserved pasta cooking water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Remove from heat and stir in half the Fontina cheese until well combined. Season with salt and pepper to taste.

Assemble & bake the pasta:
5 Assemble & bake the pasta:

Add the cooked vegetables and cooked pasta to the pot of béchamel sauce; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a baking dish. Evenly top with the remaining Fontina cheese and half the Parmesan cheese; season with salt and pepper. Bake 8 to 10 minutes, or until the cheese is melted and lightly browned. Remove from the oven and let stand for 2 minutes before serving.

Plate your dish:
6 Plate your dish:

Garnish the baked pasta with the remaining Parmesan cheese. Divide ⅔ of the baked pasta between 2 dishes (you will have extra). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Medium dice the potato. Peel and small dice the onion. Cut out and discard the cabbage core; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. Peel and mince the garlic. Grate the Fontina cheese (discarding any rind).

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato and onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened. Add the cabbage and sage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the cabbage has wilted. Add 1 cup of water and cook, stirring occasionally, 10 to 12 minutes, or until the water has cooked off. Remove from heat.

Cook the vegetables:
Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly. Wipe out the pot.

4 Make the béchamel sauce:

While the vegetables continue to cook, in the same pot, heat the butter on medium-high until melted. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, stirring frequently, 30 seconds to 1 minute, or until golden brown. Slowly whisk in the milk and reserved pasta cooking water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Remove from heat and stir in half the Fontina cheese until well combined. Season with salt and pepper to taste.

Assemble & bake the pasta:
5 Assemble & bake the pasta:

Add the cooked vegetables and cooked pasta to the pot of béchamel sauce; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a baking dish. Evenly top with the remaining Fontina cheese and half the Parmesan cheese; season with salt and pepper. Bake 8 to 10 minutes, or until the cheese is melted and lightly browned. Remove from the oven and let stand for 2 minutes before serving.

6 Plate your dish:

Garnish the baked pasta with the remaining Parmesan cheese. Divide ⅔ of the baked pasta between 2 dishes (you will have extra). Enjoy!

Plate your dish:
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