Cheesy Rigatoni With Potatoes And Cabbage Recipe

Recipe By Slurrp

Cheesy Rigatoni with Potatoes and Cabbage is a comforting and hearty pasta dish that combines the flavors of creamy cheese, tender potatoes, and crispy cabbage. The rigatoni pasta is cooked until al dente and then tossed with sautéed potatoes and cabbage. A creamy cheese sauce made with cheddar and Parmesan cheese is poured over the pasta and vegetables, creating a rich and indulgent dish. This recipe is perfect for a cozy weeknight dinner or a gathering with friends and family.

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35minstotal
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Cheesy Rigatoni With Potatoes And Cabbage
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Ingredients for Cheesy Rigatoni With Potatoes And Cabbage Recipe

  • 1/4 pound Rigatoni Pasta
  • 1/2 tablespoon Olive Oil
  • 1/2 cup Diced Potatoes
  • 1/2 cup Shredded Cabbage
  • 3/4 tablespoon Butter
  • 3/4 tablespoon All Purpose Flour
  • 1/2 cup Milk
  • 1/4 cup Grated Cheddar Cheese
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as per your need Optional Garnish: Additional Grated Parmesan Cheese And Chopped Parsley

Directions: Cheesy Rigatoni With Potatoes And Cabbage Recipe

Cooking Directions

  • STEP 1.Cook the rigatoni pasta according to package instructions until al dente.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook until golden brown and crispy.
  • STEP 3.Add the shredded cabbage to the skillet and cook until wilted and slightly caramelized.
  • STEP 4.In a separate saucepan, melt butter over medium heat. Whisk in flour to create a roux.
  • STEP 5.Gradually whisk in milk and cook until the sauce thickens.
  • STEP 6.Remove the saucepan from heat and stir in the grated cheddar and Parmesan cheese until melted and smooth.
  • STEP 7.Combine the cooked rigatoni, sautéed potatoes, and cabbage in a large mixing bowl. Pour the cheese sauce over the pasta and vegetables, tossing to coat evenly.
  • STEP 8.Serve the cheesy rigatoni with potatoes and cabbage hot, garnished with additional grated Parmesan cheese and chopped parsley, if desired.

Cooking Tips

  • Make sure to cook the rigatoni pasta until al dente to ensure it doesn't become mushy.
  • For extra flavor, you can add minced garlic and red pepper flakes to the sautéed potatoes and cabbage.
  • Feel free to customize the cheese sauce by adding different types of cheese, such as Gruyere or Fontina.
  • To make this dish vegetarian-friendly, use vegetable broth instead of chicken broth in the cheese sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or on the stovetop before serving.
  • Serve the cheesy rigatoni with potatoes and cabbage hot, garnished with additional grated Parmesan cheese and chopped parsley, if desired.
Nutrition
value
389
calories per serving
17 g Fat13 g Protein78 g Carbs5 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    13g
  • Carbs
    78g
  • Fiber
    5g

MacroNutrients

  • Carbs
    78g
  • Protein
    13g
  • Fiber
    5g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    28mg
  • Iron
    2mg
  • Vitamin A
    0mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    30mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    < 1mg
  • Phosphorus
    204mg
  • Selenium
    < 1mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp