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.