Baked Tagliatelle Cabbage Pasta Cabbage Cheese Ca
Transform your pasta night with this irresistible Baked Tagliatelle Cabbage Pasta Casserole, a comfort food classic with a twist! This dish combines tender tagliatelle, caramelized green cabbage, and a velvety cheese sauce made with sharp cheddar and nutty parmesan for a flavor-packed, creamy base. Each forkful is topped with a golden, crunchy layer of panko breadcrumbs and parmesan, baked to perfection in just 25 minutes. Infused with hints of garlic and warm nutmeg, this casserole is the ultimate crowd-pleaser, effortlessly combining wholesome ingredients and indulgent textures. Perfect for family dinners or cozy nights in, it’s a delicious way to elevate everyday ingredients like cabbage into something truly memorable.
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Recipe Information
Ingredients
- 250 g tagliatelle
- 300 g green cabbage
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 500 ml whole milk
- 150 g cheddar cheese, grated
- 50 g parmesan cheese, grated
- 2 cloves garlic, minced
- 0.25 tsp nutmeg, ground
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g panko breadcrumbs
Instructions
Preheat your oven to 190°C (375°F) and grease a medium-sized baking dish.
Bring a pot of salted water to a boil and cook the tagliatelle until al dente, according to the package instructions. Drain and set aside.
While the pasta cooks, thinly slice the cabbage into strips.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cabbage to the skillet, season with a pinch of salt and pepper, and cook for 5-7 minutes, stirring often, until the cabbage is tender and slightly caramelized. Remove from heat and set aside.
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to form a roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook for 3-4 minutes until the sauce begins to thicken.
Add the cheddar cheese, half of the parmesan, ground nutmeg, salt, and black pepper to the sauce. Stir until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked tagliatelle, sautéed cabbage, and cheese sauce. Mix until well combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the panko breadcrumbs and the remaining parmesan cheese over the top for a crispy, golden crust.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Allow the casserole to cool slightly before serving. Enjoy your Baked Tagliatelle Cabbage Pasta Casserole!
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 4445 mg | 193% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 36.6 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 2439 mg | 188% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
