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Baked Penne with Cabbage and Pancetta
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Brief Description
Simple Italian family casserole
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Main Ingredient
Cabbage
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Category: Casseroles
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Cuisine: Italian
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Prep Time: 25 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Feb 17, 2013
Number of Servings:
Ingredients:
- 5 quarts - Salted Water
- 2 1/2 cups - Heavy Cream
- 1/2 cups - Fontina grated
- 1/2 cups - Pecorino Romano grated
- 1/2 cups - Blue Cheese crumbled
- 2 tablespoons - Ricotta
- 1/4 cups - Yellow Onion minced
- 4 cups - Savoy Cabbage finely shredded
- 1/2 teaspoons - Red Pepper Flakes
- 1 1/4 teaspoons - Salt
- 1 teaspoons - Freshly Ground Black Pepper
- 1 pounds - Penne
- 2/3 cups - Pancetta diced
- 3 tablespoons - Parmesan Cheese grated
Directions:
Preheat oven to 500 degrees. Bring 5 quarts salted water to a boil over high heat. Meanwhile, in a large bowl combine heavy cream, grated fontina, grated pecorino Romano, crumbled blue cheese, ricotta, minced yellow onion, savoy cabbage, red pepper flakes, salt and freshly ground black pepper.
Parboil 1 pound penne 4 minutes. Drain, add to bowl with cream mixture and stir to combine.
Transfer mixture to a large gratin dish. Pasta should be no more than 1-inch deep. If necessary, use a second dish. Sprinkle diced pancetta and grated Parmesan over top. Bake until pasta is bubbly and beginning to brown, 12-15 minutes. Let rest a few minutes before serving.
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