Pasta Casserole with Savoy Cabbage and Cheese

Ingredients

• White Cabbage 1 piece
• Semi-soft cream cheese 10 oz
• Parmesan Cheese 5 oz
• Potato 2 pieces
• Butter 5 oz
• Garlic 4 cloves
• Pasta (corkscrew) 20 oz
• Olive Oil to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Preheat the oven to 320°F.

Step 2

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

Step 3

Cut 100 grams of cream cheese into pieces, and grate the remaining amount. Grate the Parmesan cheese.

Step 4

Peel the potatoes and cut them into small cubes.

Step 5

Boil the potatoes in a large pot until tender (about 15 minutes), being careful not to overcook them. Halfway through the cooking, add the cabbage. Drain the water.

Step 6

In a large skillet, melt the butter over low heat.

Step 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.

Step 8

Cook the pasta until al dente, then drain, reserving 500 ml of the water for later use.

Step 9

Return the pasta to the pot and drizzle with a little olive oil to prevent it from sticking together.

Step 10

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

Step 11

Drizzle everything with garlic oil and some pasta cooking water. The sauce should not be too thick or too watery. You may not need to use all the water.

Step 12

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

Step 13

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

Step 14

Serve the casserole hot with wine.