Baked Whole Wheat Rigatoni with Cone Cabbage & Sage

Baked Whole Wheat Rigatoni

with Cone Cabbage & Sage

Group Created with Sketch. 50 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    3 Servings
  • icon-nutrition Created with Sketch. Est. 655 Cals/serving

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: